Recipes1 min read
How to Make a Soy Burger
A simple recipe for soft, flavorful burgers made with soaked soy and ground meat. Learn the ingredients and the step-by-step method.
Read moreSesame-seed size — for patties, burgers and sausages

Fine textured soy protein in 20 kg bags, larger than Type 1 and about the size of a sesame seed, for food manufacturers — patties, shami kebab (fried Persian meat patties), kebabs, burgers, sausages and more.

Depending on each plant’s formulation, this grade goes directly into food production lines.
Set the usage ratio and mixing method according to your product formula; our specialists are available for advice.
Recipes1 min read
A simple recipe for soft, flavorful burgers made with soaked soy and ground meat. Learn the ingredients and the step-by-step method.
Read more
Recipes3 min read
Serve healthy, plant-based bites at your next party with three easy soy finger food recipes: soy spring rolls, soy meatballs, and bell peppers stuffed with soy.
Read more
Soy basics3 min read
From oil extraction and refining to milling, extrusion, and packaging, see how soybeans are turned into soybean oil and textured soy protein step by step.
Read moreType 2 is larger — about the size of a sesame seed — and is mostly used in patties, shami kebab, kebab, burgers and sausages.
20 kg bags.

1Powder grade; for soups, āsh (thick Persian herb-and-legume soup), protein breads and breading flakes. 20 kg bags.
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3Medium grade; a minced-meat substitute for meat products, macaroni and lasagna. 15 kg bags.
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4Coarse grade; for ready-to-eat and ready-to-cook meals and stews. 12 kg bags.
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5Large chunks, up to knuckle size; for industry and retail.
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