Moisture and fat become critical parameters in precise portioning.

The right type of heat and control determines whether bakers achieve their perfect finished product texture. 

From mixer to oven, bakers must be able to monitor and adjust to moisture content and other variables.

Each of these products have their own set of challenges to production. 

These pretzels pose a variety of challenges, including having more dry ingredients in the formulations.
 

Equipment may need to be adjusted to accommodate doughs that don’t have the elasticity of regular pretzel dough.