Veggie product

Vegetable purée, soup base and vegan spreads

Pumpkin purée for soup, beetroot spread, carrot cream: cooked and finely size-reduced vegetables become vegan products that need few additives.

Cooking as the foundation

For a smooth purée, the vegetables must be cooked fully and evenly. Continuous steam cooking with adjustable residence time makes sure no hard pieces are left.

Size reduction and mixing

After cooking, the vegetables are size-reduced and mixed with oil, spices and further ingredients. For spreads, a homogeneous mix counts; for soup base, a consistent texture.

Using seasonal vegetables

Pumpkin is harvested within a few weeks. Processed into purée and preserved, it is available all year round. A line that can handle several raw materials stays busy with other vegetables out of season.

All processes

The EIMA line covers these steps. 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
CookingFor patty mixes, purées and salads, vegetables are cooked.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