Vegetarian frankfurter

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Ingredient	Amount	% as is
Water		67.31
Sunflower Oil		10.89
Egg White Powder		4.79
Ticagel® MA 0990 PB		8.77
VITESSENCE® Pulse 1803 pea protein		3.23
Salt		1.75
Paprika, smoke		0.75
Paprika		0.63
Onion Powder		0.63
Garlic Powder		0.45
White Pepper, ground		0.45
Mustard Powder		0.35
	TOTAL	100.00

Place all dry ingredients in a zip top plastic bag and shake to combine
Add 1/4 of the cold DI water to Robot Coupe and add mixed dry ingredients on top, followed by the remaining water. Place lid on chopper and chop for 1 second
Scrape down bowl, replace lid and chop for 5 seconds
Scrape down bowl, replace lid and while chopping for 5 seconds add oil
Scrape bowl, replace lid and chop for 5 seconds
Scrape bowl, replace lid and chop for 10 seconds
Place chopped sample into a vacuum bag and cut off corner of the vacuum bag and use 30 mL syringe body with the end cut off as a stuffing nozzle
Using vacuum bag and syringe as a piping bag stuff approximately 40 g of paste into a greased (PAM Spray) 50 mL Falcon tube.
Cook for 30 minutes in water bath at desired temperature (73C or 90C)

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