Black Bean Burger Question

borgech

I posted this in the discussion below the recipe, but haven't heard back. For 1000g of black bean mixture, the recipe says to add 50g of ActivaRM and 50g of sodium casienate (5% of each), however, in the discussion Chris mentioned that it is okay to just use 5% ActivaRM if one does not have sodium casienate. Can someone clarify the percentage of ActivaRM when not using sodium casienate? Thanks!

Brendan_Lee_56950

I don't think it would change at all. I'm pretty sure the RM formulation has casinate already and the recipe was probably just upping the quantity to ensure it held shape.