Unicell Fiber for hamburgers

Manufacturing process:

1. Grinding meat with a rag cutter (sieve 4 mm)
2. Adding water with salt and seasonings
3. Mixing to obtain a uniform structure
4. Adding of fiber at the end of mixing process, to bind spare water and dry the mass
5. Hamburger forming
6. Thermal tratment (grill pan / electric grill)

Advantages of using Unicell fibers:

• Improved texture
• Improved yield
• Manufacturing cost reduction
• Reduction of losses when frying, shape stabilization
• Less leakage when stored, chilled or frozen
• Increased juiciness

Recommended fibers: BF/OF/PF/WF 200 fiber, BF/OF/PF/WF 500 fiber

Potential clients:

• meat processing plants

Aboved tests were conducted in laboratory conditions and for an extensive undertaking may be treated as guidelines only.
For industrial requirements, individual parameters of production have to be approved.