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Baker Perkins: HMEC for meat substitutes




Baker Perkins shows the processing of plant proteins into TVP (textured vegetable protein) meat substitutes via high moisture extrusion cooking (HMEC). This process yields a meaty texture in meat substitutes that can be grilled or ground into different products like sausages, fillings or sauces.

Source: Baker Perkins

W: https://www.bakerperkins.com

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2021-02-05 00:24:281.3k Views

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