Snack bread baking in a factory is much the same as at home, albeit on a much larger scale. The pretzel dough is first rolled out on the factory line into a so-called dough mat, i.e. a thin layer. Flour is sprinkled under and on top so that the dough does not stick.
Then, the holes typical of a shortbread are made in it, i.e. the holes. Without holes, the snack becomes a big pillow with air inside. The holes prevent the formation of air bubbles during baking, help the structure of the bread and give a nice appearance.
Punching is done with a large roller. It looks like a large rolling pin with pins or spikes. The roller rolls on top of the dough, pressing familiar indentations on the surface of the cake.
The holes can be of different sizes in different snack products, depending on the desired composition and appearance.
Emilia Taxell
marketing chief
Koulnäkki of Vaasa