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US 6,444,244 B1Granted
Method for making a shelf-stable soft pretzel
AssigneeRecot, Inc.
InventorsGregory Thomas West, Christopher John Cornwell
Life of this patent
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Abstract
A method for making a shelf-stable soft pretzel without using a caustic bath. The method substitutes several processing steps for the caustic bath, in combination with other microbal spoilage hurdle strategies, resulting in a uniformly browned, topically salted soft pretzel uniquely possessing a relatively low surface pH and long shelf life.
Claims24
A method for making a shelf-stable bread product comprising the steps of:
- (a) preparing pretzel dough;
- (b) exposing the pretzel dough to a hot water bath;
- (c) applying a water soluble browning agent on the surface of the pretzel dough;
- (d) baking the pretzel dough to make a bread product;
- (e) applying a top coat to the bread product, wherein said top coat simulates the fresh, glossy finish promoted by a traditional pretzel caustic bath dip while also eliminating the development of stickiness on the pretzel surface after packaging;
- (f) adhering salt to the surface of the bread product;
- and,
- (g) drying the bread product at a temperature below 60° C.;
- wherein the bread product has a final surface pH below 5.5.
6 more elements
A method for making a soft pretzel comprising the steps of:
- (a) preparing the pretzel dough;
- (b) exposing the pretzel dough to a hot water bath;
- (c) covering the surface of the pretzel dough with a water soluble browning agent;
- (d) baking the pretzel dough;
- (e) apply a top coat to the pretzel, wherein said top coat simulates the fresh, glossy finish promoted by a traditional pretzel caustic bath dip while also eliminating the development of stickiness on the pretzel surface after packaging;
- wherein the pretzel has a final surface pH below 5.5.
3 more elements
Dependencies are inferred from the claim text.