Production of Hard Pretzels

Shortening 2. Nondiastatic Malt Ammonium Bicarboi Dry Yeast 0.  

FIGURE 12.9 Flowchart of the manufacturing process for the production of hard pretzels. 

Formulation Commonly Used to Manufacture Hard Pretzels  

Source Sema-Saldivar, S.O. 2008. Industrial Manufacture of Snack Foods. Kennedys Publications, London. 

The major deterioration in extruded and puffed snacks is loss of crispness. Most extruded and puffed snacks are packaged in identical materials to that discussed earlier. Puffed snacks are usually dried or baked to lower their moisture content to 1.5%, which corresponds to an A, of 0.08. The critical A for puffed corn curls has been reported as 0.36, which corresponds to a moisture content of 4.2% (Robertson 1993). 

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