PLANT BASED BURGER
PLANT BASED BURGER
PLANT BASED BURGER
PLANT BASED BURGER
Plant-based alternatives are among the most popular options. Today, many plants are bred to agricultural perfection, which is not optimal for their nutritional values. Additionally, many of the crops are grown in monocultures, which is not a desirable practice.
Plant-based alternatives are among the most popular options. Today, many plants are bred to agricultural perfection, which is not optimal for their nutritional values. Additionally, many of the crops are grown in monocultures, which is not a desirable practice.
Plant-based alternatives are among the most popular options. Today, many plants are bred to agricultural perfection, which is not optimal for their nutritional values. Additionally, many of the crops are grown in monocultures, which is not a desirable practice.
Plant-based alternatives are among the most popular options. Today, many plants are bred to agricultural perfection, which is not optimal for their nutritional values. Additionally, many of the crops are grown in monocultures, which is not a desirable practice.
01
01
01
01
GROWING
GROWING
GROWING
GROWING
Depending on the plant, these must first grow for three to ten months.
Depending on the plant, these must first grow for three to ten months.
Depending on the plant, these must first grow for three to ten months.
Depending on the plant, these must first grow for three to ten months.
02
02
02
02
HARVEST
HARVEST
HARVEST
HARVEST
Nowadays, the cultivation and harvesting of vegetables or wheat is done by large machines, which makes the work much easier for farmers.
Nowadays, the cultivation and harvesting of vegetables or wheat is done by large machines, which makes the work much easier for farmers.
Nowadays, the cultivation and harvesting of vegetables or wheat is done by large machines, which makes the work much easier for farmers.
Nowadays, the cultivation and harvesting of vegetables or wheat is done by large machines, which makes the work much easier for farmers.
03
03
03
03
MACHINING
MACHINING
MACHINING
MACHINING
The harvested legumes or wheat are mechanically crushed and degreased. Then a protein concentrate is obtained with the addition of solvents.
The harvested legumes or wheat are mechanically crushed and degreased. Then a protein concentrate is obtained with the addition of solvents.
The harvested legumes or wheat are mechanically crushed and degreased. Then a protein concentrate is obtained with the addition of solvents.
The harvested legumes or wheat are mechanically crushed and degreased. Then a protein concentrate is obtained with the addition of solvents.
04
04
04
04
extrusion
extrusion
extrusion
extrusion
In dry extrusion, an intermediate product is produced from the protein concentrate by adding thermal and mechanical energy and appropriate additives at a low water content.
In wet or boiling extrusion, water should be added proportionately to the water content of the end product. Other process parameters are temperature and pressure.
In dry extrusion, an intermediate product is produced from the protein concentrate by adding thermal and mechanical energy and appropriate additives at a low water content.
In wet or boiling extrusion, water should be added proportionately to the water content of the end product. Other process parameters are temperature and pressure.
In dry extrusion, an intermediate product is produced from the protein concentrate by adding thermal and mechanical energy and appropriate additives at a low water content.
In wet or boiling extrusion, water should be added proportionately to the water content of the end product. Other process parameters are temperature and pressure.
In dry extrusion, an intermediate product is produced from the protein concentrate by adding thermal and mechanical energy and appropriate additives at a low water content.
In wet or boiling extrusion, water should be added proportionately to the water content of the end product. Other process parameters are temperature and pressure.
05
05
05
05
BASE MATERIAL
BASE MATERIAL
BASE MATERIAL
BASE MATERIAL
The fibrous raw mass is pressed into the desired shape through suitably shaped nozzles, allowing a wide variety of end products.
The fibrous raw mass is pressed into the desired shape through suitably shaped nozzles, allowing a wide variety of end products.
The fibrous raw mass is pressed into the desired shape through suitably shaped nozzles, allowing a wide variety of end products.
The fibrous raw mass is pressed into the desired shape through suitably shaped nozzles, allowing a wide variety of end products.
06
06
06
06
Product
Product
Product
Product
There's about 12 g in a 100 g soy patty.
There's about 12 g in a 100 g soy patty.
There's about 12 g in a 100 g soy patty.
There's about 12 g in a 100 g soy patty.
