Raw material
Processing celeriac for veggie products
Celeriac adds savoury depth to soups and blends and is offered as a salad or, in slices, as celeriac schnitzel. The irregular tuber is one of the most demanding raw materials to peel.
What celeriac is used for
Grated in celeriac salad, sliced as a vegetarian schnitzel, diced in frozen blends and soup vegetables, cooked as a base for purées.
Soil in the folds
Soil sits between the root bases and a pure spray wash does not reach it. Thorough washing in a full bath, or with dry de-earthing first, is the first step here.
Peeling and re-inspection
Irregular tubers are peeled in batches on a rotating peeling plate. Because residues more often remain in the hollows, inspection with return for re-peeling is part of the process.
Typical processes for celeriac
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
- PeelingHow much vegetable is lost in peeling determines the yield.Machines on eima.de
- InspectionBefore cooking or mixing, pieces with peel residues, bruises or foreign bodies are sorted out by hand.Machines on eima.de
- BlanchingBlanching stops the enzymes that degrade colour and flavour.Machines on eima.de
Veggie products with celeriac
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.
Frozen vegetables
Frozen vegetable cubes and blends are the basis of many veggie dishes, from vegetable stir-fries to ready meals.
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 celeriac
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 articleBlanching and cooking in veggie production
When vegetables are blanched and when cooked, why equal residence time counts and what it means for burgers, salads, purée and frozen vegetables.
Read article
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