PRETZEL MIX 10
CODE - B12540Pretzel mix 10 is a special concentrate formulated for preparing authentic traditional German pretzels which are chewy and have a dense flavor. ...Read More
- Soft and chewy crumb.
- Signature crispy brown crust.
- Delicious natural flavouring
USAGE : A concentrate for German pretzels. Specially formulated based on a German recipe and perfect for soft pretzels
DOSAGE : 10%
Available Pack Sizes :
5 KG BAG
Description
Pretzel mix 10 is a special concentrate formulated for preparing authentic traditional German pretzels which are chewy and have a dense flavor. This concentrate imparts the pretzels with a unique brown crust, soft center and delicious taste
Key Ingredients
Dehydrated wheat sour dough,Malted wheat flour, Malted barley flour
Recipe
| INGREDIENTS | QTY (gm) | QTY (%) |
| PRETZEL MIX 10-B12540 | 100 gm | 10% |
| REFINED WHEAT FLOUR | 900 gm | 90% |
| VEGETABLE OIL | 30 gm | 3% |
| WATER | 500 gm | 50% |
| FRESH YEAST/DRY YEAST | 30 gm/12 gm | 3%/1.20% |
Cost Calculator
Method
Place all ingredients in a mixing bowl, mix on slow speed for 4 minutes and on high speed for 5 minutes approximate. Your dough temperature should not exceed 24ºC. No bulk fermentation or bench time is required. Directly scale the dough of 80 gm or 120 gm as per required size of Pretzels. Shape the dough to form pretzel knot. Put it into proofing chamber for 30 minutes at 32ºC - 34ºC under 75% humidity. After proofing keep at room temperature for about 10 minutes and put it for freezing for 40 minutes at a temperature of -18ºC. Take out the frozen pretzels and immediately dip in lye solution with temperature 35ºC. Put the lye dipped pretzel on a baking sheet with rock salt at bottom and top decorated with sesame seeds. Bake at 180ºC - 190ºC for 15 minutes without any steam
Variant Recipe
FAQ
Ask Your Question
Related Products
For quicker production of ciabattas...
5 kg Bag | Code - B12520
