Baking & Snack - May 2016 - 33
doughs that mix for 7 to 8 minutes in a Topos Mondial 350lb spiral mixer. Depending on the product, batch sizes vary.
However, because the mixing procedure is so straightforward,
training operators and documenting the process for variability and traceability remain relatively simple, according to
Mr. Gottenbusch.
After automatically hoisting the bowl, the batch tumbles
into the hopper of a Topos Mondial dough chunker feeding the
Fortuna 6-pocket divider that's capable of cranking out 8,000
pieces an hour - or more than enough capacity to feed the line
when Pretzel Baron installs the third twister.
Following a 5-minute intermediate proof, the dough balls
enter the Fritsch makeup system, where an initial roller sheeter
slightly flattens the pieces before they enter a two-roller sheeter
and curling chain to create the strings. These pieces ride down
a conveyor where the strings then are diverted to one of the two
twisting systems.
During the setup process, Mr. Gottenbusch worked with
Fritsch programmers to replicate how a master baker ties traditional German soft pretzels. "The twisters are like people,"
he said. "They both have their own signatures and provide an
artisan effect where one product doesn't look exactly the same
as the one next to it. The customers like it because it looks like
they made them in the back of the house."
Birth of the Baron
Before Prohibition, Cincinnati housed more
brewing capacity than anywhere else in the
US. The average Cincinnatian drank 60 gal of
beer a year compared with 40 gal for the average American at that time. The local, tight-knit
brewing community formed the Beer Barons,
an association that still exists today and holds
an annual gala ball. That association provided
the inspiration for the Pretzel Baron name.
"We were making a lot of artisan pretzels for
the local beer industry, so Pretzel Baron just
made a lot of sense," said Gary Gottenbusch,
the bakery's president.
The family's retail bakery chain, Servatii
Pastry Shop and Deli, is well known in
Cincinnati and still the city's popular brand for
cookies and other baked goods. The name goes
back to early 1900s when Mr. Gottenbusch's
grandfather opened Café Servatii next to
Servatii Chapel on Servatii Platz in Muenster,
Germany. However, these locations were
named after St. Servatii, who was Italian.
"Pretzel Baron just seemed to be a better
name for an authentic German pretzel," Mr.
Gottenbusch said.
http://www.handtmann.us
http://www.handtmann.ca
Baking & Snack - May 2016
Table of Contents for the Digital Edition of Baking & Snack - May 2016
Baking & Snack - May 2016
Table of Contents
Table of Contents
Editorial - Mastering a new mindset
Newsfront - GMO labeling: Back to the drawing board?
The ‘snackification’ of breakfast
Flavor forecast reveals trends for 2016
Vilsack promotes agricultural collaboration with Cuba
People/In Brief/In Memoriam
Inspections - Continuous Improvement
Recognizable measures: moving from BISSC to ANSI Z50
Coming to agreement
Mark your calendar
Pretzel Baron - Pursuing a Nobel Agenda
Redefining speed to market
Birth of the Baron
Disruptive Marketing - Shattering the Status Quo
International brand-smashers
Dairy & Eggs - Protein-Packed Recovery and Renewal
Egg replacers and avian flu
Eggs and gluten-free formulating
Sweeteners - High Intensity Baking
Still sweet, still popular
Ingredient App
Mixers - Mixing by Design
Considerations above and beyond the mixer
Pans - Ensuring It All Pans Out
Horizontal Packaging - Going Sideways
Case Study - More with Less
Industry Insight - Something Old, Something New
Industry Images - SNAXPO Brings Change
Meeting Preview - IBIE Expands its Global Reach
Events
Ingredients & Formulating
Equipment & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
Baking & Snack - May 2016 - Baking & Snack - May 2016
Baking & Snack - May 2016 - 2
Baking & Snack - May 2016 - 3
Baking & Snack - May 2016 - 4
Baking & Snack - May 2016 - 5
Baking & Snack - May 2016 - 6
Baking & Snack - May 2016 - 7
Baking & Snack - May 2016 - 8
Baking & Snack - May 2016 - Table of Contents
Baking & Snack - May 2016 - 10
Baking & Snack - May 2016 - Table of Contents
Baking & Snack - May 2016 - Editorial - Mastering a new mindset
Baking & Snack - May 2016 - 13
Baking & Snack - May 2016 - 14
Baking & Snack - May 2016 - 15
Baking & Snack - May 2016 - The ‘snackification’ of breakfast
Baking & Snack - May 2016 - 17
Baking & Snack - May 2016 - Vilsack promotes agricultural collaboration with Cuba
Baking & Snack - May 2016 - People/In Brief/In Memoriam
Baking & Snack - May 2016 - 20
Baking & Snack - May 2016 - Inspections - Continuous Improvement
Baking & Snack - May 2016 - Recognizable measures: moving from BISSC to ANSI Z50
Baking & Snack - May 2016 - 23
Baking & Snack - May 2016 - Coming to agreement
Baking & Snack - May 2016 - Mark your calendar
Baking & Snack - May 2016 - 26
Baking & Snack - May 2016 - Pretzel Baron - Pursuing a Nobel Agenda
Baking & Snack - May 2016 - 28
Baking & Snack - May 2016 - Redefining speed to market
Baking & Snack - May 2016 - 30
Baking & Snack - May 2016 - 31
Baking & Snack - May 2016 - 32
Baking & Snack - May 2016 - Birth of the Baron
Baking & Snack - May 2016 - 34
Baking & Snack - May 2016 - 35
Baking & Snack - May 2016 - 36
Baking & Snack - May 2016 - 37
Baking & Snack - May 2016 - 38
Baking & Snack - May 2016 - Disruptive Marketing - Shattering the Status Quo
Baking & Snack - May 2016 - 40
Baking & Snack - May 2016 - 41
Baking & Snack - May 2016 - 42
Baking & Snack - May 2016 - International brand-smashers
Baking & Snack - May 2016 - 44
Baking & Snack - May 2016 - 45
Baking & Snack - May 2016 - 46
Baking & Snack - May 2016 - Dairy & Eggs - Protein-Packed Recovery and Renewal
Baking & Snack - May 2016 - Egg replacers and avian flu
Baking & Snack - May 2016 - 49
Baking & Snack - May 2016 - 50
Baking & Snack - May 2016 - 51
Baking & Snack - May 2016 - Eggs and gluten-free formulating
Baking & Snack - May 2016 - 53
Baking & Snack - May 2016 - 54
Baking & Snack - May 2016 - 55
Baking & Snack - May 2016 - 56
Baking & Snack - May 2016 - Sweeteners - High Intensity Baking
Baking & Snack - May 2016 - 58
Baking & Snack - May 2016 - Still sweet, still popular
Baking & Snack - May 2016 - 60
Baking & Snack - May 2016 - 61
Baking & Snack - May 2016 - 62
Baking & Snack - May 2016 - Ingredient App
Baking & Snack - May 2016 - 64
Baking & Snack - May 2016 - Mixers - Mixing by Design
Baking & Snack - May 2016 - 66
Baking & Snack - May 2016 - 67
Baking & Snack - May 2016 - 68
Baking & Snack - May 2016 - 69
Baking & Snack - May 2016 - 70
Baking & Snack - May 2016 - 71
Baking & Snack - May 2016 - 72
Baking & Snack - May 2016 - 73
Baking & Snack - May 2016 - 74
Baking & Snack - May 2016 - 75
Baking & Snack - May 2016 - Considerations above and beyond the mixer
Baking & Snack - May 2016 - 77
Baking & Snack - May 2016 - 78
Baking & Snack - May 2016 - 79
Baking & Snack - May 2016 - 80
Baking & Snack - May 2016 - 81
Baking & Snack - May 2016 - 82
Baking & Snack - May 2016 - Pans - Ensuring It All Pans Out
Baking & Snack - May 2016 - 84
Baking & Snack - May 2016 - 85
Baking & Snack - May 2016 - 86
Baking & Snack - May 2016 - 87
Baking & Snack - May 2016 - 88
Baking & Snack - May 2016 - 89
Baking & Snack - May 2016 - 90
Baking & Snack - May 2016 - Horizontal Packaging - Going Sideways
Baking & Snack - May 2016 - 92
Baking & Snack - May 2016 - 93
Baking & Snack - May 2016 - 94
Baking & Snack - May 2016 - 95
Baking & Snack - May 2016 - 96
Baking & Snack - May 2016 - Case Study - More with Less
Baking & Snack - May 2016 - 98
Baking & Snack - May 2016 - Industry Insight - Something Old, Something New
Baking & Snack - May 2016 - 100
Baking & Snack - May 2016 - Industry Images - SNAXPO Brings Change
Baking & Snack - May 2016 - 102
Baking & Snack - May 2016 - 103
Baking & Snack - May 2016 - 104
Baking & Snack - May 2016 - Meeting Preview - IBIE Expands its Global Reach
Baking & Snack - May 2016 - 106
Baking & Snack - May 2016 - 107
Baking & Snack - May 2016 - 108
Baking & Snack - May 2016 - Events
Baking & Snack - May 2016 - 110
Baking & Snack - May 2016 - 111
Baking & Snack - May 2016 - Ingredients & Formulating
Baking & Snack - May 2016 - 113
Baking & Snack - May 2016 - Equipment & Packaging
Baking & Snack - May 2016 - 115
Baking & Snack - May 2016 - 116
Baking & Snack - May 2016 - Patents
Baking & Snack - May 2016 - New on the Shelf
Baking & Snack - May 2016 - 119
Baking & Snack - May 2016 - Marketplace
Baking & Snack - May 2016 - 121
Baking & Snack - May 2016 - 122
Baking & Snack - May 2016 - 123
Baking & Snack - May 2016 - 124
Baking & Snack - May 2016 - 125
Baking & Snack - May 2016 - 126
Baking & Snack - May 2016 - 127
Baking & Snack - May 2016 - 128
Baking & Snack - May 2016 - 129
Baking & Snack - May 2016 - 130
Baking & Snack - May 2016 - 131
Baking & Snack - May 2016 - 132
Baking & Snack - May 2016 - Ad Index
Baking & Snack - May 2016 - 134
Baking & Snack - May 2016 - 135
Baking & Snack - May 2016 - 136
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