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Pretzel
Ingredients
| Flour | 100% | 10000 g |
| Pork fat | 10% | 1000 g |
| Fresh Yeast | 3-4% | 300-400 g |
| Salt | 2% | 200 g |
| Sugar | 1% | 100 g |
| Sonplus Donci | 0,5% | 50 g |
| Water approx. | 48-55% | 4800-5500 g |
| Working method | |
| Kneading | Mix all ingredients into a smooth and well developed dough |
| Dough temperature | Approx. 22-28ºC |
| Scale | Approx. 2000 grams (20 pieces) |
| Dough proof | Approx. 5-15 minutes |
| Dividing | Divide and round up |
| Moulding | Mould the dough pieces into pretzels |
| Final proof | Approx. 30-60 minutes |
| Baking | Approx. 10-14 minutes at 210-240ºC |
