Ingredients
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10 kg 22 lbs 1 oz kg IREKS Singluplus Roll CCF (Gluten Free) - delisted
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0.4 L 1.68 cups Olympic Vegetable Oil - delisted
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0.18 kg 0 lbs 6 oz kg Salt
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0.3 kg 0 lbs 11 oz kg AB Mauri Pinnacle Baker's Yeast
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6.5 L 27.3 cups Water
Gluten Free Soft Pretzel Sticks Using IREKS Singluplus Roll CCF
Method
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Mixing time: approx. 2 + 6 minutes
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Dough temperature: 26° C
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Bulk fermentation time: none
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Scaling weight: 0.070 kg
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Intermediate proof: none
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Processing: soft pretzel sticks
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Final proof: 45 – 50 minutes
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Baking temperature: 230° C, dropping to 200° C
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Baking time: approx. 18 minutes
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Scale the dough, process as soft pretzel sticks and allow to prove. After the final proof, dip the dough pieces into lye, cut long, sprinkle with pretzel salt and bake immediately.
