Single-strand braids with handmade look and feel

FRITSCH presents a new toolkit for the MULTITWIST

(lifePR) ( Markt Einersheim, )
Single-strand braids formed from lye or bread roll dough are among the most labour-intensive and complicated products in the baking business.

1. Shape the string in the form of a loop and press the end.

2. Pull the loose string end through the loop.

3. Turn lower section of the loop inwards.

4. Pull loose string end at top through the turned loop and 5. press it from below.

This procedure makes single-string braids much more time consuming to make than even pretzels. Is it any wonder, then, that bakers have long sought a more efficient solution? Well, that's easier said than done. And it's also why, up to now at least, single-string braids have most often been pressed from a dough piece rather than twisted - resulting in loss of form and character of the baked good.

But that's all history now because the new single-strand braiding module that FRITSCH presented at the SÜDBACK this year twists braids with the finesse of a baker's hands. Similar to hand production, the starting point is a cylindrical dough string about 450 mm long. In the traditional, that is to say, three-dimensional, way, gripper arms twist one braid after the other from dough pieces weighing approximately 90 to 110 grams. The finished (not yet baked) product measures approx. 120 x 50 mm.

The spatial twisting principle was of course derived from the FRITSCH pretzel twister, MULTITWIST. Specifically for single-string braiding there is a new tool kit with additional components in the lower machine area. The braider's capacity at this time amounts to approx. 1000 pieces per hour. As with the MULTITWIST, cascading the module results in more or less indefinite expansion possibilities.

All future generations of the MULTITWIST are modified for retrofitting the nifty braiding unit.
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