High Moisture Meat Analogues
- High Moisture Extrusion Cooking
Baker Perkins has developed twin-screw extrusion technology to produce fibrated TVP (Texturised Vegetable Protein) using a high moisture extrusion cooking (HMEC) process.
TVP in various forms has been used as a meat substitute since the 1960s.
High Moisture Extrusion Cooking (HMEC) offers a much improved fibrous consistency and texture than conventional TVP made using a low moisture extrusion cooking (LMEC) process. The texture of HMEC TVP convincingly replicates the natural structure, texture and mouth-feel of meat.
Standard twin-screw extruder technology is used for the complex HMEC process, with a special die creating the final product.
We offer standard recipes utilising a variety of different proteins including soy, pea and wheat; beans, lentils and other pulses can also be used. We will also investigate the use of any protein, either for HMEC - commonly used for burger, ground/minced meat and chicken piece substitutes; or for LMEC - typically for sausages, meat balls and chicken nuggets.
Baker Perkins also develops recipes for customers’ own chosen protein.
eSheet: SBX Master™ Extruder
Brochure: Food Extrusion
Lifetime Support for Extrusion Equipment
Parts, service, upgrades and rebuilds for your Baker Perkins machines for as long as they remain in production.
Food Extrusion Innovation Centres
Baker Perkins offers all its customers facilities to develop new products and processes, produce samples for test marketing, and conduct feasibility trials.
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Contact us to discuss all Customer Service and Aftermarket requirements for your Baker Perkins, APV Baker and Werner Lehara equipment.