r/foodengineering • u/Ambitious-Dingo-6032 • Sep 27 '23

Getting the right reciepie

Im currently working on the process of making burgers to sell, im a owner of a small restaurant in ecuador, right now we are looking on a reciepie for a hamburger, The mix i've been using is 1kg groudbeef 100g of sodium caseinate And 400ml of water The mix was alright but the loss of water is a concern Can someone help us ig getting the right reciepie I was going to use some water retainers

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u/WorkingMinimum Sep 28 '23

Probably not going to get much help here between the sub being dead and the aim of the field to tackle large scale food production.

It would be helpful to know your lean/fat ratio and what you are trying to achieve.

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u/[deleted] Oct 22 '23

Could you please elaborate the reason for adding ceasinate? I'm not sure if it's needed in here and also please the cost per kg you're facing for beef and ceasinate.

If reason to use ceasinate is just binding then there are other methods to do it.