Purée Protein Shaping Mix
Safe texture. Enhanced presentation. Shaped right on the serving line.
Rubicon’s Purée Protein Shaping Mix creates a safe texture for your shaped purée meat of choice, including purée chicken, purée pork, purée beef or purée fish. Our recipe is simple and no advance plating is necessary. Shaping mold kits include chicken breast, stacked meat, fish fillet and pork chop.
Rubicon has also developed resources to help you successfully train your kitchen staff. We hope to bring more joy to your residents and empower your staff to delight their customers with easy purée shaping techniques.
Designed with IDDSI in mind.
Our purée products and recipes meet the International Dysphagia Diet Standardisation Initiative (IDDSI) best practices guidelines for food texture safety for levels 4 and 5 purée diets.
Shaped Purée Chicken Breast
1 minute 57 seconds
Watch our shaping technique for purée chicken breast. This technique can be done with a variety of shaped purée meats including purée chicken, purée pork, purée beef, purée fish and purée meatloaf.
Complimentary Purée Protein Shaping Kits.
Purée protein shaping molds, dredge cup, tongs and scale are provided complimentary with your first order of purée protein shaping mix. Shaping molds are then included in every fifth order after that. Contact us for any additional or replacement shaping tools or molds.
Shaped Purée Proteins Recipe
1 serving 2 or 3 oz.
Rubicon Purée Shaping Mix: 1 1/2 T (12g)*
Cooked & drained protein (Chicken, fish, pork, beef, meatloaf): 2 or 3 oz. by weight
Hot water (170-185ºF): 1/4 cup
Rubicon Grilled Toast Coloring Mix: as needed
8 servings 2 or 3 oz.
Rubicon Purée Shaping Mix: 3/4 cups (96g)*
Cooked & drained protein (Chicken, fish, pork, beef, meatloaf): 2 or 3 oz. by weight
Hot water (170-185ºF): 2 cups
Rubicon Grilled Toast Coloring Mix: as needed
*For thicker consistency, increase the amount of shaping mix an extra 1/2 T per serving.
Shaped Purée Protein Preparation
1. In a food processor, add purée shaping mix, cooked and drained protein and water. Blend to a smooth consistency.
2. Transfer mixture to a steam table pan to later be placed on the serving line.
3. Cover and heat in a 350°F convection oven for 15-20 minutes to an internal temperature of 165°F.
4. Stir the mixture and hold covered according to state guidelines.
Purée Protein Shaping on the Serving Line
Chicken breast, fish fillet, stacked meats & porkchops
Follow steps 1-4 above.
5. Spray appropriate mold with food release spray and sprinkle with grilled coloring mix using dredge cup provided. Resprinkle every serving and respray every fifth serving.
6. Scoop mixture into mold and spread evenly with back of scoop. Use #10 scoop for 2 oz. purée protein and #8 scoop for 3 oz. purée protein.
7. Flip mold onto plate and remove using tongs provided. If sticking occurs, lightly push down on middle of mold while pulling on the edge with tongs.
8. Top with desired seasoning or sauce and serve.
Notes
- Breaded proteins are not recommended for proper texture.
- Add sauce as a final topping or on the side. Do not mix sauce into recipe.
- Dredge cup, tongs and scale provided complimentary with first order. Shaping molds provided complimentary with first order and every fifth order after that. Contact us for any additional or replacement shaping tools or molds.
- HACCP Suggestions: Up to 4 hours room temperature. Up to 72 hours under refrigeration.
Product Specifications
Our purée protein shaping mix is a dry mix packaged in a 7 lb. case. Portions per case are 265 #10 scoops. View our specification sheet below for all product details and nutritional information.
How to Get Started
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Interested in samples?
Interested in samples?
Interested in samples?
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Interested in samples?
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Rubicon Foods
7320 East 86th Street, Suite 400, Indianapolis, IN 46256
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