Description
FERM FOOD’s Fermented Rye can replace meat in dishes like meatballs, burger patties, and plant-based ground meat.
This product is made from rye grains fermented with a mix of natural lactic acid bacteria. The fermented rye grains provide a good texture and impart a mild, tangy flavour to your dishes.
The carefully selected microorganisms contribute to a unique taste, binding ability, and structure reminiscent of sourdough. As a result, fermented rye can be used as a binding ingredient in various recipes. Whether combined with vegetables or used on its own, it has versatile culinary applications:
Grilling: Fermented rye mixed with vegetables can be grilled at average temperatures without burning.
Cooking and Thawing: It can be boiled or thawed without losing its binding properties or becoming watery.
Formability: Fermented rye is malleable and doesn’t require added fat to maintain a soft and delicious texture. When the grains are cooked or fried, their consistency resembles minced meat, making them ideal for blending with ground meat.
Additionally, fermented rye can be used directly from the freezer or frozen after preparation.
Rye is naturally rich in nutrients such as dietary fibre, healthy fats, vitamins, and minerals like calcium, magnesium, iron, and zinc.
However, when digesting whole grains, minerals can be bound by phytic acid, hindering their absorption. During lactic acid fermentation, phytic acid breaks down, resulting in fewer minerals being bound as phytate. Consequently, fermented rye contributes even more effectively to a healthy diet and efficient digestion compared to unfermented rye.
