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Ingredients
10kg
IREKS Singluplus Roll CCF (Gluten Free) - delisted
400ml
Olympic Vegetable Oil - delisted
180g
Salt
300g
AB Mauri Pinnacle Baker's Yeast
6.5l
Water
Method
Mixing time: approx. 2 + 6 minutes
Dough temperature: 26° C
Bulk fermentation time: none
Scaling weight: 0.070 kg
Intermediate proof: none
Processing: soft pretzel sticks
Final proof: 45 – 50 minutes
Baking temperature: 230° C, dropping to 200° C
Baking time: approx. 18 minutes
Scale the dough, process as soft pretzel sticks and allow to prove. After the final proof, dip the dough pieces into lye, cut long, sprinkle with pretzel salt and bake immediately.
