Soft pretzel

Details Soft pretzel Soft pretzel

1975-11-24

1976-08-24

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 27, 426143, A21D 200

Patent

active

039767914

ABSTRACT:
A process is disclosed for producing a pretzel which upon cooking will remain soft for an extended period of time, i.e., for a time period greater than 12 hours, with the process consisting essentially of mixing about 51 parts by weight water, sufficient yeast to cause a flour mixture to rise; mixing the water and yeast with about 100 parts by weight wheat flour with the wheat flour being present in an amount sufficient to prevent substantial cooling and moisture loss in the mixture; blending the ingredients for at least 8 minutes; forming the mixture into the shape of a pretzel or other shape; saturating the outside of the formed, uncooked pretzel with a sodium hydroxide solution; and cooling the sodium hydroxide coated, uncooked pretzel until the temperature thereof is below -15.degree.F. for at least 1 hour.

REFERENCES:
patent: 3306751 (1967-02-01), Appleby
Bohn, R. M. "Biscuit & Cracker Production" 1957 Quinn & Borden Co., Inc. Rahway, N.J. pp. 88-90.
Matz, S. A. "Cookie & Cracker Technology" 1968 The Ari Publishing Co., Inc. Westport Conn. pp. 146-149.

Affiliated with

Also associated with

Rating

Soft pretzel does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Soft pretzel, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Soft pretzel will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-779559