Baking & Snack - October 2020 - 24

Uniquely celebrating a legacy of generations
When it comes to pretzel-making, the Spannuth
family has a history that they proudly claim as
unique. On UniqueSnacks.com, consumers can
relive the lighthearted tales of how Spannuth
pretzel-makers may have - but probably not -
influenced history from back in the days of Napoleon
and Beethoven to the discovery of its signature
Sprouted pretzels and Shells within the last decade.
Officially founded as Unique Pretzels in 1921,
the company will celebrate its centennial with a
commemorative tin that highlights the family's
legacy and a 4-minute video that takes viewers down
memory lane and explains what makes the business
so different from others in the snack industry.
"Why did we get incorporated as Unique?"
asked Justin Spannuth, vice president and chief
operating officer, in the video. "I have no idea, but
what a neat challenge. It is a name to live up to. It
doesn't allow you to settle. You have to say, 'What
will make it stand out not for one year or two
years? What will make it stand out for a long time?
What makes it almost impossible to duplicate?'
There's a lot of things that make us unique, for
sure. The ability to make things that nobody else
can make is really cool."
As a member of a family-owned company, Justin
Spannuth represents the sixth generation involved
with the pretzel business along with his brother
Bill, who's vice president and chief financial officer.
Their father William Spannuth comes from the fifth
generation and is president of the company while
several members of the seventh generation are
now involved.
Heading forward, Unique Snacks is looking for
new ways to expand its market presence. Justin
Spannuth pointed out its direct-to-consumer
business is projected to top the $1 million mark this
year.
And who knows what the next humorous milestones
- or new snacks in addition to pretzels -will emerge
as the company enters its second century of business?
Only history - and family lore - will tell.

24 Baking & Snack October 2020 / www.bakingbusiness.com

Unique Snacks signature Splits pretzels flow out of the tunnel oven.
Upgrading ingredient handling is also on the
agenda. The facility currently has two, 90,000-lb
flour silos - one for each production line. Oil, salt
and other minor ingredients currently come in totes
with the option to graduate to bulk systems after installing the additional lines.
For its wholesome sprouted varieties, Unique
Snacks uses bagged, uncut whole grain flour that's
97% sprouted along with 100% organic extra virgin
olive oil, sea salt, water and organic yeast.
"There is no pretzel in the market like it," Justin
Spannuth said. "It's 100% whole grain with no added sugar. Because we add no sugar, you know the
seed was germinated and has that breakdown from
a complex carb to a simple carb. In doing so, that
pretzel digests more like a vegetable. It's more like
the carbs you find in a carrot, not the carbs found in
flour or grains that people consider 'carbs.' "
On the newer Reading Bakery System (RBS)
production line, a Peerless 800-lb. horizontal mixer
develops smaller batches of the stiff pretzel dough.
After it's dumped into troughs, the dough is manually chunked before it's loaded into the hopper of
the extruder and band-cutter that forms the classic twisted-shaped Splits. The RBS pretzel line also
produces a dough sheet for cutting and creating its
Shell products.
After the proprietary makeup process, the Splits
pretzels enter the proofing chamber followed by a
caustic bath with a slightly higher pH for an extended period to generate the distinctive texture
and eventual color of the pretzels during baking.
"The proof time, temperature and humidity are
all key factors, and the percentage of caustic and
dwell time under the bath are major elements,"
Justin Spannuth explained. "Another major element is the dough set-up time. The baking process


http://www.UniqueSnacks.com http://www.bakingbusiness.com

Baking & Snack - October 2020

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

Baking & Snack - October 2020 - 1
Baking & Snack - October 2020 - 1
Baking & Snack - October 2020 - 2
Baking & Snack - October 2020 - 3
Baking & Snack - October 2020 - 4
Baking & Snack - October 2020 - 5
Baking & Snack - October 2020 - 6
Baking & Snack - October 2020 - 7
Baking & Snack - October 2020 - 8
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