Meat+Poultry - April 2020 - 46

ADVERTORIAL

Vemag FM250 Gourmet Burger Forming System with
Process Check check-weigher for the high-speed
production of exact-weight burgers with a handmade look.
THE NEXT STEP:
IMPROVED PROCESSING
To Mense's point, the
steps to making a better
burger continue through the
processing stage, which
includes separating, mixing,
grinding and forming. As
he says, "A better burger is
about the way you treat the
raw material. For example, by
making the last cut just before
forming, you can achieve
excellent product quality with
no hard particles."

HARD PARTICLE
SEPARATION
The type of trimmings used
and the ratio of lean to fat
vary by processor, but for all
processors that make burgers
from red meat or poultry, hard
particle separation is a pivotal
part of a satisfying final product.
Bone, sinew and cartilage need
to be removed from the meat
mix, lest any of it wind up in
the burger and, for that matter,
the consumer's mouth. "Any
grinding and forming system
has to have hard particle
separation," says Mense. If not?
"People can lose fillings, break

Reiser_adv_0420.indd
MP_Apr20.indb 46 3

their teeth or get scratches
in their throat, which can be
traced back to a lack of hard
particle separation." Reiser
offers advanced separating
technologies that can ensure
burgers are free of unwanted
hard particles.

the homestyle burger: a lighter
touch is needed. "It's all about
pressure - putting as little
pressure as you can into the
meat," explains Mense. On the
flip side, extracting protein by
applying more pressure results
in a more compact burger.
Mense shares his expert
advice for creating a fluffier,
homestyle burger: "The best
burger is made in two phases.
The first phase is simultaneously
mixing and grinding using a
bowl chopper, which cuts the
meat strand individually without
pressure and makes the burger
looser," he says.

ONE MORE TIME:
THE FINAL GRIND

DEGREE OF DIFFERENCE:
The second phase in making
THE RIGHT TEMPERATURE the best burger, according to
Another important
consideration for a
mouthwatering burger is
temperature. According to
Mense, anywhere between
28 and 32 degrees F is good.
That 32-degree mark, he says,
is just about perfect.
Having a regular temperature
is important in ensuring
consistency in the process and,
ultimately, in the finished burger.
The 28 to 32-degree range
should be maintained in the
processing stages and later, at
home, after burgers are removed
from the refrigerator or freezer
and before they are cooked.

PRESSURE POINT:
PRE-FORMING PROCESS
Back to your grandparents'
burger and the renaissance of

Mense, is giving the product a
final grind just before forming.
At Reiser, that final step is
done on the Vemeg inline
grinder. "A final grind makes
the product even looser and
results in a better mouthfeel,"
Mense remarks.

GO GENTLY: FORMING
In the next phase of the
burger-making process, a trick
to forming a better burger is
keeping it compact enough to
hold up while loose enough
for a desired light, fluffy and
juicy texture. Reiser's Vemeg
FM250 forming machine uses
a low-pressure system to form
homestyle burgers without
crushing or destroying meat
fibers, versus conventional
burger forming machines that

4/1/2020
4/3/2020 3:42:45
9:48:14 PM
AM

Reiser_adv
Meat+Poultry - April 2020

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