How to Hydrate TVP With Stock the Right Way

Hydrating TVP (Textured Vegetable Protein) with stock is one of the easiest ways for butchers, food processors, chefs, and small kitchens to improve flavour, texture, and yield in blended meat products. Whether you're making burgers, sausages, meatballs, or ready-meal fillings, properly hydrated TVP delivers a meat-like bite while keeping costs under control — a major advantage in today’s challenging market.

In this guide, you’ll learn exactly how to hydrate TVP with stock, the best hydration ratios, and practical tips for getting consistent, professional results every time. Perfect for anyone using TVP in butchery, food manufacturing, catering, or recipe development.

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