Optimal processing properties are achieved with a “young” and cool dough. It is important to ensure that the doughs have a certain plasticity and thus good mouldability.
Dough preparation
Flake ice is usually used for dough production. The desired dough temperature is between 20 - 24° C, the mixing times between 3 – 5 minutes slow and 5 – 7 minutes fast. Too much ice prolongs the mixing time, as the water is not available for dough formation at the beginning. Doughs that are too warm or the addition of mature dough pieces are not recommended, as the mouldability of the dough is reduced and the strands tear very easily.
Bulk fermentation time
The bulk fermentation time is often kept very short (approx. 10 minutes), as this makes it easier to shape the dough pieces. However, if, as in the case of the Bavarian pretzel, graining is desired, the bulk fermentation time can be extended. Occasionally, the intermediate proof of the dough pieces in the cold store at 6 – 8° C is extended to up to one hour.
Long rolling unit
For rational processing, a long rolling unit or a dough rolling machine with a coiling unit is required.
Manual processing or pretzel twister robot
The use of a pretzel twister robot is also becoming more and more economic and interesting for medium-sized businesses. The prerequisite for this is a constant consistency of the dough. For businesses that value hand-finished pretzels, there is still the option of looping by hand.
