Mixture for the production of Thessaloniki pretzels
points
Ease of making the dough
Production of products with fixed specifications
Fluffy product with a crunchy texture
DOSAGE
1,000 g. Mixture
480-500 g. water (iced)
25 g. Yeast
20 g. Oil
Friday
All together in the spiral kneader for 3 minutes on slow and 7 minutes on fast. (25oC exit temperature of dough). Rest for about 15', cut 90 - 100 g, make a wick, (WARNING! The product is very stretchy, don't pull it too much), dip it in water (with 5% - 10% honey), pass it through sesame or another coating. Stew for about 30' at 33°C with a relative humidity of 75%. Bake with steam at 190-210°C, depending on the oven, for about 15' and in the last 5' open tamper.
SAVE
In a shady and cool place
PACKING
500gr, 5kg, 10kg, 25kg