Method for making hard pretzels that effectively absorb...

Details Method for making hard pretzels that effectively absorb... Method for making hard pretzels that effectively absorb...

A - Human Necessities

23

L

A23L 1/10 (2006.01)

Patent

CA 2692983

A method for making a hard pretzel product that effectively absorbs a seasoning slurry, such as an oil-based seasoning added after baking- In a preferred embodiment, three dough strands extruded simultaneously are cut and formed into a triad arrangement of three dough rods. Several process steps are used singly or in combination to promote the formation of a stress cracking at the intersection between these three rods in the triad formation. During the final drying stage and a seasoning stage in a seasoning tumbler, this stress cracking is sufficient to a! low separation of the three rods into individual pretzel sticks. Each of these pretzel sticks has a longitudinal surface area in the proximity of the original stress fracturing which effectively absorbs a seasoning slurry.

L'invention concerne un procédé de fabrication d'un bretzel dur qui absorbe efficacement une sauce d'assaisonnement, comme un assaisonnement à base d'huile ajouté après la cuisson. Dans un mode préféré de réalisation, trois brins de pâte extrudés simultanément sont découpés et formés en un agencement de triade de trois tiges de pâte. Plusieurs étapes de procédé sont utilisées de manière unique ou en combinaison pour favoriser la formation d'une fissure de contrainte au niveau de l'intersection entre ces trois tiges dans la formation de triade. Pendant l'étape de séchage finale, et une étape d'assaisonnement dans un tambour d'assaisonnement, cette fissure de contrainte est suffisante pour permettre une séparation des trois tiges en bâtons de bretzel individuels. Chacun de ces trois bâtons de bretzel a une aire de surface longitudinale à proximité de la fissure de contrainte d'origine qui absorbe efficacement une sauce d'assaisonnement.

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