| CPC A21D 8/02 (2013.01) [A21C 3/024 (2013.01); A21C 3/08 (2013.01); A21C 9/04 (2013.01); A21C 11/10 (2013.01); A21C 13/00 (2013.01); A21D 8/06 (2013.01); A21D 13/22 (2017.01); A21D 13/28 (2017.01); A21D 13/40 (2017.01)] | 9 Claims |
|
1. A method of making soft pretzel sticks using a continuous production line, the method comprising:
conveying a prepared dough through a sheeting line to form an evenly thick dough sheet;
passing the dough sheet through one or more rollers to reduce dough sheet thickness to form a uniformly thinned dough sheet;
cutting the uniformly thinned dough sheet into vertical dough strips using pastry cutting wheels such that creating the initial shapes needed for pretzel sticks;
curling the vertical dough strips into spirals with a curling device comprising a torpedo-shaped roller, which forms a structure conducive to even proofing and baking;
proofing the curled dough strips under controlled heat and humidity for 25 to 55 minutes, allowing the dough to rise and develop its characteristic structure;
enrobing or spraying the dough strips with caustic soda to form a surface for the pretzel texture and color;
cutting the caustic-soda-coated dough strips into dough bites using a cutting device, wherein the ends exposed by the cuts are untreated by the caustic soda, and
baking the dough pieces to form soft pretzel sticks, wherein the unexposed ends create a lighter-colored portion resembling a buckeye effect due to the absence of a caustic soda reaction.
|