Doner kebab is the most popular fast food in Central Europe nowadays, but its market is very price-competitive. Replacing soy in the recipe with our functional animal proteins can help you to get your quality up and your cost price down. Our most recent research shows that these 100% natural animal proteins act as excellent binding agents to improve sliceability, formability and stability. By retaining juiciness, they also reduce cooking loss and increase the yield. It’s a delicious combination that will make both your company and your customers happy. See how QBind Chicken FPP C improves texture and yield.
More yield and better sliceability
Good sliceability is key to a successful doner recipe. Our research shows that by adding Sonac’s QBind Chicken FPP C or QBind Beef PP70B instead of soy, more juiciness is retained after grilling. This means your doner provides a greater yield. But that might not be the most important quality. The sliceability also improves, making it easier and quicker to carve nice long slices that please customers.
Taste the advantages of QBind Chicken FPP C and QBind Beef PP70B
These two 100% animal proteins are allergen-free, making them suitable for many meat lovers. They both show exemplary results in both improving the quality and yield of minced meat doner kebab. What’s more, just less than 1% (FPP C) or (PP70B) gives better results than using 2% of soy, thus giving you a cost price advantage as well as a better taste. Try it yourself with our recipes!
Other meat recipes can benefit too
It’s also worth knowing about the advantages of using these two meat proteins as ingredients in other recipes. Their versatility means they can be used in a wide range of applications. As sustainable, authentic, meat-own ingredients free from E-numbers, allergens and GMO, they also help you keep your food labels clean.
QBind Chicken FPP C
- Tasty chicken flavor
- Wide range of uses including tumbling and injection applications, emulsified products and ground meat products
QBind Beef PP70B
- Tasty beef flavor
- Can be used to replace phosphate
- Perfect for pasteurized & sterilized applications
- Very good emulsifying capacities in hot conditions
Let our functional proteins work for you