Method for making hard pretzels

Details Method for making hard pretzels Method for making hard pretzels

1992-09-29

1993-08-24

Weinstein, Steven

Food or edible material: processes, compositions, and products

Applying diverse edible particulate solid to coat or...

Including surface coating with liquid or plastic

426296, 426304, 426466, 426499, 426523, A23L 110

Patent

active

052386937

ABSTRACT:
A continuous process for producing hard pretzels is disclosed in which the pretzel dough is passed through an initial bath of hot caustic solution to cook the dough and to essentially caramelize its surface; the cooked and caramelized dough is then transported through a spray zone where it is sprayed with atomized hot caustic solution; and the sprayed product is salted with flake-type salt prior to hard baking. The process substantially improves flake-type salt retention at the surface of the pretzel and permits the use of lower concentrations of caustic while surprisingly improving the characteristic taste, texture and appearance of hard pretzels.

REFERENCES:
S. A. Matz, 1972, Bakery Technology and Engineering The AVI Publishing Company, Inc. Westport, Conn. pp. 218-220.
D. K. Tressler, et al. 1975 Food Products Formulary vol. 2 Cereals, Baked Goods, Dairy and Egg Products AVI Publishing Company, Inc. Westport, Conn. pp. 167 and 168.

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