bake - November 2016 - 18

equipment

Pretzel Machinery
Pretzels are gaining popularity as one of the hottest snack

Further, the WP Riehle ITES High Speed Oven solves a pressing

foods across America. But are you well-equipped to handle

need with regard to on-demand baking for foodservice. Win-

making authentic German pretzels?

ner of the prestigious iba Innovation Award at iba 2015, it's a
German designed and built infrared oven that bakes from the

The highlight of lye application machines is the so-called "lye

outside in and it bakes from the inside out. The oven is designed

shower." This lye application technology that WP Bakery Group

especially to bake off frozen par-baked and frozen raw breads

USA has developed involves individual lye jets that wash the

and snacks such as pizza slices, sausage rolls, pretzels and more.

entire surface of the pretzel or the other products to which lye
should be applied in the same way as with dipping appliances,

The ITES High Speed Oven uses specialized infrared (patent

but instead just wetted. This means that mottled pretzels are

pending) technology to quickly defrost frozen baked goods,

a thing of the past, even when lye is applied at the highest

then quickly bake, toast, crisp and/or brown the food - pro-

speeds, according to the company.

ducing fresh-baked quality pretzels, pastries, dinner rolls,
pizza, and more - in about 10 percent to 25 percent of the

Part of WP Bakery Group USA, WP Riehle produces stand-

cooking time compared to conventional cooking methods.

alone lye applicators for small quantities to customized auto-

This infrared technology penetrates deep into the product

mated systems for large companies. Open kettle fryers with

for rapid thawing and rapid baking while retaining the prod-

low fat absorption, extremely light bite and an appealing size

uct's moisture, increasing the shelf life and improving the

are the characteristics that differentiate quality donuts from

quality of the ﬁnished product.

mass-produced goods. With unique turning technology, in conjunction with the steam lid, WP Bakery Group USA provides an

A typical German pretzel baked in the conventional way

extremely dynamic heating technology for minimum tempera-

would have a total cycle time of more than 35 to 45 minutes

ture ﬂuctuations.

including thawing. With the ITES oven, pretzels are done in
just 8 minutes, including thawing. The optional salter allows

The optional placement conveyor that is available with the

for the complete baking cycle to be achieved automatically

Allround and Comjet allows the pieces of dough to be placed

directly from the freezer. Bakers place the products onto the

gently and evenly onto the baking tray. A "message" is no

stainless steel belt, push the start button and the oven does

longer required. The placement conveyor also prevents any

the rest. The products are ﬁrst gently thawed in the oven,

excess salt building up on the baking tray and sticking to the

exit to be salted and then automatically get pulled back in to

lye coated pastries from underneath.

be ﬁnished.

18 < NOV 2016 | bakemag.com

http://www.bakemag.com

bake - November 2016

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