Baking & Snack - June 2020 - 33

"THE RISE IN ARTISAN
PRETZELS IS VERY
MUCH LIKE THE CRAFT
BEER MOVEMENT.
IT'S SO POPULAR AND
PEOPLE WANT TO BUY
ARTISAN PRODUCTS,
BUT TODAY, THEY
DON'T WANT
ANYONE TOUCHING
THEIR FOOD."

high

absorption

Gary Gottenbusch, Ditsch USA

While the conveyors turn back and forth like a pretzel,
its production flow remains relatively straightforward,
even though the bakery can theoretically make up to
1,000 different products on the versatile line.
Overall, production runs on three shifts, five days a
week on either one line or both, depending on scheduling, with full sanitation program on weekends.
Newly installed 100,000-lb Gemini/KB outdoor silos and a
sifter supply flour to the bowl charging station, which accurately meters out the ingredient and eliminates bag handling.
On the new line, two Sancassiano Genesi/Hydra/Kryos mixers
create a wide range of batches of the stiff pretzel dough with
jacketed bowls to control the spiral mixing temperatures.
"It's not craft baking, but we're definitely not talking about
2-ton batches," Mr. Gottenbusch noted. "It's a perfect blend of
high-volume automation with an artisan-style process."
After mixing, an auger discharges the dough from the bottom of the mixer onto a conveyor leading to the hopper of the
AMF Tromp no-stress sheeting line. The dough sheet passes
through a series of multi-roller reduction stations and a crossroller and gauging station to create the desired thickness before
entering a proprietary dough-forming and cutting process using patent-pending tooling.
"In many ways, it's fundamentally like my old hand bakery,"
Mr. Gottenbusch noted. "Just bigger."
From here, rows of pretzel sticks or bites enter the AMF
multideck proofer with Lillnord air and temperature controls
for 25 to 45 minutes, depending on the product variety. To produce pretzels with the proper skin and soft interior texture, Mr.
Gottenbusch said, the relative humidity is frontloaded into the
beginning of the process with a dryer proofing coming toward
the end to form a skin prior to the next step of the process.
The dough pieces then travel into a Reading Bakery Systems

High Gluten Flours:
* Dakota State * Dakota Queen
* Dakota Chief * Empire Builder
* Dakota King * Big 15
North Dakota Mill's high gluten
flours have exceptional mixing
and baking characteristics, and
will tolerate almost any baking
demand. These flours deliver for
the best hard rolls, bagels and
other high-performance doughs.

Discover the North Dakota Difference
Call 1-800-538-7721 * www.ndmill.com
FSSC 22000 C E R T I F I E D


http://www.ndmill.com

Baking & Snack - June 2020

Table of Contents for the Digital Edition of Baking & Snack - June 2020

Baking & Snack - June 2020 - 1
Baking & Snack - June 2020 - 1
Baking & Snack - June 2020 - 2
Baking & Snack - June 2020 - 3
Baking & Snack - June 2020 - 4
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