Baking & Snack - June 2016 - 96

PRETZEL TECHNOLOGY

said adding inclusions such as chocolate chips, caramel
pieces, nuts, dried tomatoes or olives during the mixing
phase allows manufacturers to create new line extensions that can easily diversify their product portfolio.
"We have seen gluten-free, but why not look at different grains or starches to explore the textural and flavor
possibilities?" Mr. Outram asked. "How would a pretzel
taste if you included some potato or cassava starch?"

Softer side of pretzels

To bolster capacity, pretzel makers now can use ovens that are more than 150 ft long followed by a dry
kiln of equal or shorter length largely due to improvements in extrusion technology.
Reading Bakery Systems

Producing the classic pretzel
While the pretzel-making process is proprietary
to many companies, having a strong understanding of the fundamentals of pretzel production can
result in greater consistency, higher yields and
higher quality products in the long run.
One good source is a technical paper titled
"Making a Great Tasting Pretzel" by Ken
Zvoncheck, director, science and information
center, Reading Bakery Systems. Although written
five years ago, this still-current five-page report
provides an easy-to-understand background on
the pretzel-making process - everything from
low-extrusion forming to the proper pH, times
and temperatures for cooking the product in an
alkaline bath. Contact the company for more
information.
Meanwhile, the "bible on baking" - Baking
Science & Technology, 4th ed., Vol. II, by E.J. Pyler
and L.A. Gorton - provides a more in-depth
explanation of the science behind pretzel production. For information on pretzel formulation, check
out Pages 340-345 in the textbook. Equipment
background can be found on Pages 670-674.
Go to www.bakingbusiness.com, click on
"Resources" and then "Store" to find out more on
how to obtain this valuable baking resource.

96 Baking & Snack June 2016 / www.bakingandsnack.com

In April, J&J Snack Foods celebrated National Soft
Pretzel Day by introducing SuperPretzel Multigrain Soft
Pretzels. The new soft pretzel, which features 6 g protein
and 11 g whole grains per serving, is the latest foray by
the Pennsauken, NJ, category leader that reportedly produces more than 1 billion soft pretzels annually.
For decades, J&J Snack Foods has supplied its signature soft pretzels not only to the retail freezer case but
also to every form of foodservice channel imaginable,
including sports stadiums, amusement parts, movie theaters, restaurants, schools, convenience stores and more.
During the past five years, however, the popularity of
soft pretzels has opened the door to other small- to midsized bakers such as Milwaukee-based Miller Baking
Co., which developed craft-inspired Pretzilla buns and
bites. Artisan baker Labriola Baking, Alsip, IL, offers
more than a dozen varieties of pretzel breads and rolls,
including baguettes, batards, sliders and even the hybrid
pretzel-croissants.
"Pretzels have been around a long time, but they continue to be a growing category," noted John Giacoio, national sales director, Rheon USA.
In fact, he added, pretzels are now much more than
a snack. They're an integral part of many restaurant
menus and meal solutions offered at supermarket instore bakery/delis across the nation. According to recent reports by Technomic, which tracks trends in the
foodservice industry, pretzels enhance value and provide a premium point of differentiation - not only
on sandwiches and hamburgers but also as popular
appetizers in the form of bites and twists mixed with a
variety of dips. Several national pizza chains also offer
pretzel crusts on their menus.
Advances in forming technology have allowed bakers
to keep up with demand and new players to enter this increasingly lucrative market, according to Matt Zielsdorf,
president, Fritsch USA. "Fritsch offers hundreds of different toolings to produce different sizes and shapes of
pretzel products," he said. "A Fritsch Impressa Pretzel
line can also produce pretzel sticks and buns by bypassing the line's robots that do the twisting. At this time,
there is a push for pretzel knots. Fritsch showed a new
knot system at the 2015 iba show in Munich, Germany,

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Baking & Snack - June 2016

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