Dear Bavarians, the “Laugenbrezel” is an invention of the Swabians!

According to legend, some freshly baked pretzels fell by mistake into a bucket of lye, with which the baking trays were cleaned at the court baker Frieder already 183 years ago. 

A true Swabian first throws nothing away and since the client Count Eberhard was waiting for the delivery, the brave baker fished the pastry out of the lye bucket, dried it in the oven and delivered it on time. He thus invented the national pastry of the Swabians - the lye pretzel. Also the Bavarians tell themselves a similar legend, but that has your origin 1893 - thus 60 years later.

Some time ago, a warning was issued about the high aluminium content of lye pastries. If the lye pastry is baked directly on aluminium trays and coated with diluted sodium hydroxide solution, the metal can dissolve out under the alkaline conditions and pass into the baked goods. However, this supposed problem has long since ceased to exist, as the dough pieces are now no longer placed directly on the metal surface for baking.

In addition to sensory control, which is best performed by a native Swabian, the acrylamide content should be checked from time to time. Acrylamide can form during the baking process and poses an avoidable toxicological risk. The other residue tests are sensibly carried out before the raw materials are processed. 

YOUR PLUS: AGROLAB Laboratories are the experts in all aspects of quality assurance for cereals, cereal products and dough and bakery products. We accompany the entire process chain from the field to the finished food product with a comprehensive range of analytical tests.

Link: https://www.brotexperte.de/

Author: Dr. Frank Mörsberger