Use MSK Strukture to easily bind together different vegetable textures to create a product that will hold together during cooking and will retain its texture and shape when eating.
It can be used to create better vegetable burgers, sausages, kebabs, koftas and more.
Rather than encasing the vegetables into a gel, this mix enables the vegetables to bind together to form a strong, stable structure during cooking. At also brings extra protein and a wonderful savoury flavour.
As the burgers or kebabs cool to eating temperature, the binding softens slightly to provide a juicy mouthfeel with a satisfying structure.
Suitable for vegatarian and vegan diets.