Baking & Snack - May 2016 - 28
PRETZEL BARON
make the twisted products requires these twisters," he
observed. "Because we're so automated, it's even costeffective for us to produce unique 2-oz twisted pretzels,
which have become more popular at this point than
larger pretzels."
A second differentiator is the family's Old World formula that has made the pretzels a Cincinnati favorite at
the Servatii retail bakeries as well as in area supermarkets and at outdoor festivals. And the soft pretzels are
perfect as a snack or appetizer - alone or with butter,
mustard or cheese dips - in restaurants, bars or anywhere beer is sold.
"It's also a clean-label product - flour, water, yeast,
salt, malt and a little oil," Mr. Gottenbusch noted. "It's
light and chewy. There are no preservatives or dough
conditioners because we flash-freeze the products before
packaging them."
From an appearance perspective, the slight burst in
the pretzels' belly - or where all of the twists intersect
- gives them a more artisan look. On the 6-oz pretzels,
the bakery scores its larger pretzels to control the burst
and give them a rustic look.
Pretzel Baron relies on
small-batch mixing to provide
a continuous supply of fresh
dough to the highly automated
soft pretzel line.
ing demand for his products, he's planning to install a
third twister in October that will bolster the line's capability to 90 million pieces annually.
While Pretzel Baron also makes the ever-popular
pretzel sticks, bites and rolls, its ability to manufacture
a high volume of twists establishes the company's initial
point of differentiation in the marketplace. "Most any
bakery can convert a line to make pretzel sticks, but to
Product Inspection
Tortilla
Bread
Cookie
Pizza
Pretzels: the next croissant
Like many dreams, Mr. Gottenbusch's venture in the
wholesale arena started with a leap of faith two years
ago. "I built this facility with no wholesale customers,"
he said.
However, he saw pretzels trending in Europe and
knew it wouldn't be long before they became popular
in America. Even in parts of northern Germany, where
Process Control
Product Handling
Other
www.eyeprosystem.com
sales@eyeprosystem.com
VISION TECHNOLOGY
for
28 Baking & Snack May 2016 / www.bakingandsnack.com
food
manufacturing
Europe: +39 0461 402 148
North America: +1 816 448 3426
http://www.eyeprosystem.com
http://www.bakingandsnack.com
Baking & Snack - May 2016
Table of Contents for the Digital Edition of Baking & Snack - May 2016
Baking & Snack - May 2016
Table of Contents
Table of Contents
Editorial - Mastering a new mindset
Newsfront - GMO labeling: Back to the drawing board?
The ‘snackification’ of breakfast
Flavor forecast reveals trends for 2016
Vilsack promotes agricultural collaboration with Cuba
People/In Brief/In Memoriam
Inspections - Continuous Improvement
Recognizable measures: moving from BISSC to ANSI Z50
Coming to agreement
Mark your calendar
Pretzel Baron - Pursuing a Nobel Agenda
Redefining speed to market
Birth of the Baron
Disruptive Marketing - Shattering the Status Quo
International brand-smashers
Dairy & Eggs - Protein-Packed Recovery and Renewal
Egg replacers and avian flu
Eggs and gluten-free formulating
Sweeteners - High Intensity Baking
Still sweet, still popular
Ingredient App
Mixers - Mixing by Design
Considerations above and beyond the mixer
Pans - Ensuring It All Pans Out
Horizontal Packaging - Going Sideways
Case Study - More with Less
Industry Insight - Something Old, Something New
Industry Images - SNAXPO Brings Change
Meeting Preview - IBIE Expands its Global Reach
Events
Ingredients & Formulating
Equipment & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
Baking & Snack - May 2016 - Baking & Snack - May 2016
Baking & Snack - May 2016 - 2
Baking & Snack - May 2016 - 3
Baking & Snack - May 2016 - 4
Baking & Snack - May 2016 - 5
Baking & Snack - May 2016 - 6
Baking & Snack - May 2016 - 7
Baking & Snack - May 2016 - 8
Baking & Snack - May 2016 - Table of Contents
Baking & Snack - May 2016 - 10
Baking & Snack - May 2016 - Table of Contents
Baking & Snack - May 2016 - Editorial - Mastering a new mindset
Baking & Snack - May 2016 - 13
Baking & Snack - May 2016 - 14
Baking & Snack - May 2016 - 15
Baking & Snack - May 2016 - The ‘snackification’ of breakfast
Baking & Snack - May 2016 - 17
Baking & Snack - May 2016 - Vilsack promotes agricultural collaboration with Cuba
Baking & Snack - May 2016 - People/In Brief/In Memoriam
Baking & Snack - May 2016 - 20
Baking & Snack - May 2016 - Inspections - Continuous Improvement
Baking & Snack - May 2016 - Recognizable measures: moving from BISSC to ANSI Z50
Baking & Snack - May 2016 - 23
Baking & Snack - May 2016 - Coming to agreement
Baking & Snack - May 2016 - Mark your calendar
Baking & Snack - May 2016 - 26
Baking & Snack - May 2016 - Pretzel Baron - Pursuing a Nobel Agenda
Baking & Snack - May 2016 - 28
Baking & Snack - May 2016 - Redefining speed to market
Baking & Snack - May 2016 - 30
Baking & Snack - May 2016 - 31
Baking & Snack - May 2016 - 32
Baking & Snack - May 2016 - Birth of the Baron
Baking & Snack - May 2016 - 34
Baking & Snack - May 2016 - 35
Baking & Snack - May 2016 - 36
Baking & Snack - May 2016 - 37
Baking & Snack - May 2016 - 38
Baking & Snack - May 2016 - Disruptive Marketing - Shattering the Status Quo
Baking & Snack - May 2016 - 40
Baking & Snack - May 2016 - 41
Baking & Snack - May 2016 - 42
Baking & Snack - May 2016 - International brand-smashers
Baking & Snack - May 2016 - 44
Baking & Snack - May 2016 - 45
Baking & Snack - May 2016 - 46
Baking & Snack - May 2016 - Dairy & Eggs - Protein-Packed Recovery and Renewal
Baking & Snack - May 2016 - Egg replacers and avian flu
Baking & Snack - May 2016 - 49
Baking & Snack - May 2016 - 50
Baking & Snack - May 2016 - 51
Baking & Snack - May 2016 - Eggs and gluten-free formulating
Baking & Snack - May 2016 - 53
Baking & Snack - May 2016 - 54
Baking & Snack - May 2016 - 55
Baking & Snack - May 2016 - 56
Baking & Snack - May 2016 - Sweeteners - High Intensity Baking
Baking & Snack - May 2016 - 58
Baking & Snack - May 2016 - Still sweet, still popular
Baking & Snack - May 2016 - 60
Baking & Snack - May 2016 - 61
Baking & Snack - May 2016 - 62
Baking & Snack - May 2016 - Ingredient App
Baking & Snack - May 2016 - 64
Baking & Snack - May 2016 - Mixers - Mixing by Design
Baking & Snack - May 2016 - 66
Baking & Snack - May 2016 - 67
Baking & Snack - May 2016 - 68
Baking & Snack - May 2016 - 69
Baking & Snack - May 2016 - 70
Baking & Snack - May 2016 - 71
Baking & Snack - May 2016 - 72
Baking & Snack - May 2016 - 73
Baking & Snack - May 2016 - 74
Baking & Snack - May 2016 - 75
Baking & Snack - May 2016 - Considerations above and beyond the mixer
Baking & Snack - May 2016 - 77
Baking & Snack - May 2016 - 78
Baking & Snack - May 2016 - 79
Baking & Snack - May 2016 - 80
Baking & Snack - May 2016 - 81
Baking & Snack - May 2016 - 82
Baking & Snack - May 2016 - Pans - Ensuring It All Pans Out
Baking & Snack - May 2016 - 84
Baking & Snack - May 2016 - 85
Baking & Snack - May 2016 - 86
Baking & Snack - May 2016 - 87
Baking & Snack - May 2016 - 88
Baking & Snack - May 2016 - 89
Baking & Snack - May 2016 - 90
Baking & Snack - May 2016 - Horizontal Packaging - Going Sideways
Baking & Snack - May 2016 - 92
Baking & Snack - May 2016 - 93
Baking & Snack - May 2016 - 94
Baking & Snack - May 2016 - 95
Baking & Snack - May 2016 - 96
Baking & Snack - May 2016 - Case Study - More with Less
Baking & Snack - May 2016 - 98
Baking & Snack - May 2016 - Industry Insight - Something Old, Something New
Baking & Snack - May 2016 - 100
Baking & Snack - May 2016 - Industry Images - SNAXPO Brings Change
Baking & Snack - May 2016 - 102
Baking & Snack - May 2016 - 103
Baking & Snack - May 2016 - 104
Baking & Snack - May 2016 - Meeting Preview - IBIE Expands its Global Reach
Baking & Snack - May 2016 - 106
Baking & Snack - May 2016 - 107
Baking & Snack - May 2016 - 108
Baking & Snack - May 2016 - Events
Baking & Snack - May 2016 - 110
Baking & Snack - May 2016 - 111
Baking & Snack - May 2016 - Ingredients & Formulating
Baking & Snack - May 2016 - 113
Baking & Snack - May 2016 - Equipment & Packaging
Baking & Snack - May 2016 - 115
Baking & Snack - May 2016 - 116
Baking & Snack - May 2016 - Patents
Baking & Snack - May 2016 - New on the Shelf
Baking & Snack - May 2016 - 119
Baking & Snack - May 2016 - Marketplace
Baking & Snack - May 2016 - 121
Baking & Snack - May 2016 - 122
Baking & Snack - May 2016 - 123
Baking & Snack - May 2016 - 124
Baking & Snack - May 2016 - 125
Baking & Snack - May 2016 - 126
Baking & Snack - May 2016 - 127
Baking & Snack - May 2016 - 128
Baking & Snack - May 2016 - 129
Baking & Snack - May 2016 - 130
Baking & Snack - May 2016 - 131
Baking & Snack - May 2016 - 132
Baking & Snack - May 2016 - Ad Index
Baking & Snack - May 2016 - 134
Baking & Snack - May 2016 - 135
Baking & Snack - May 2016 - 136
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https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
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