Baking & Snack - June 2024 - 70

PRETZEL PROCESSING
duction lines, sometimes with modular components.
Today's items range from snackable nuggets, bites and
small knots to 10-oz pretzels often found at a Bavarian
beer hall during Oktoberfest.
" The challenge with this product is to handle the 800mm
long strand to transfer it on a 650-mm wide infeed
table to the twisting unit, " Praller explained. " For this,
the strand must first be formed into a 'U' before it is then
twisted into a pretzel. "
In the snack market, Roesler said, fillings in crunchy
hard shells include everything from conventional
cheddar cheese and nut butter to date paste and other
fruit flavors.
In the baked goods market, the imagination is the
only limit with extrusion technology that adds fillings to
transform soft pretzels into handheld snacks, hot appetizers
or even a quick, convenient breakfast for the road.
" We've seen a push for value-added, filled pretzels, "
suggested John Giacoio, Rheon USA. " These include
all sorts of fillings placed inside a soft, pretzel dough.
The types of products are both sweet and savory. I live
in the Philadelphia area and when you think about
Philadelphia, two foods come to mind: soft pretzels and
cheesesteaks. With Rheon co-extruders, it is a simple
process to make a cheesesteak-filled soft pretzel in either
a bite, stick or sandwich. The innovation doesn't end
here. It's a simple process to add a favorite cheese or another
filling to a soft pretzel bite or stick. "
He added that line extensions simply require changing
the type of filling. Anything from pepperoni pizza to
crab and cheese varieties can be created.
" If you think about the area of the country that you're
marketing toward, it's a natural progression to come up
with a filled pretzel that appeals to the masses, " Giacoio
said. " If I were in Cincinnati, I would offer a chili-filled
pretzel. In Buffalo, NY, a buffalo chicken-filled pretzel
would hit the mark. "
Praller noted that Fritsch's MultiTwist has continually
undergone new developments as components such
as servo motors and gripping tools advanced since the
automatic pretzel twister made its commercial debut
in 1998.
Simple Ingredients.
Native Potato, Tapioca,
Rice, and Pea Starches:
Excellent for thickening
and binding, and for
gluten-free baked goods.
Smart Plant-Based Solutions.
Gluten-Free | Clean-Label | Non-GMO | Grain-Free | Traditional
Our Cassava Flour Options
Premium Cassava Flour: A proprietary AKFP innovation
Basic Cassava Flour: For simple gluten-free applications
For simple gluten-free applications
Native Waxy Tapioca
Starch: Good emulsifier;
enhances expansion,
crispiness, mouthfeel .
Kumamoto Superfine Rice
Flours: Specially milled for
superior gluten-free baked
goods.
American Key Food Products, 1 Reuten Drive, Closter, NJ 07624 | Toll-free: (877) 263-7539
70 Baking & Snack June 2024 / www.bakingbusiness.com
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