Raw material
Processing beetroot for veggie products
Beetroot gives veggie burgers, salads and spreads their strong colour. The pigment that makes this possible calls for special attention in production.
What beetroot is used for
Cooked and grated in burger mixes, diced in beetroot salad, vacuum-packed as pre-cooked product, puréed as a spread.
Colour throughout the line
The pigment betanin stains water, belts and mixers. In planning, that means surfaces that can be cleaned quickly and a production sequence in which beetroot runs at the end of a day or before a deep clean wherever possible.
Washing and cooking
On heavy soils a lot of clay clings to the tuber, which is washed off thoroughly before cooking. Beetroot is usually cooked with the skin on and peeled afterwards.
Typical processes for beetroot
Depending on the product and raw material, other processes may fit as well. We are happy to work out with you which ones your line needs. You will find the machines with technical data on eima.de.
- WashingClean raw material is the foundation of every veggie product.Machines on eima.de
- CookingFor patty mixes, purées and salads, vegetables are cooked.Machines on eima.de
- PeelingHow much vegetable is lost in peeling determines the yield.Machines on eima.de
- MixingThis is where the actual veggie product is created: vegetables are mixed with spices, binders and other ingredients into a salad, a filling or a formable mix.Machines on eima.de
Veggie products with beetroot
Veggie burgers & patties
A veggie burger made from vegetables is only as good as its mix.
Deli & salads
Potato salad, beetroot salad, celeriac salad, vegetable fillings: in deli production the pieces must stay whole and the dressing must reach every one of them.
Vegetable purée & spreads
Pumpkin purée for soup, beetroot spread, carrot cream: cooked and finely size-reduced vegetables become vegan products that need few additives.
Guides on beetroot
Producing veggie burgers industrially: from vegetables to mix
Step by step from field vegetables to a formable burger mix: raw material, cooking, binding, mixing, forming and what counts when planning a line.
Read articleWhich vegetable for which veggie product?
Potato, carrot, beetroot, celeriac, pumpkin: the properties the main vegetables bring to veggie burgers, salads, purées and frozen blends.
Read articleRecipe changeover and cleaning in veggie production
Many recipes, staining raw materials, vegan and non-vegan products: how manufacturers plan recipe changeover and cleaning in veggie production.
Read article
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