Device for twisting dough pieces, comprising a pair of conveyor belts, comprising a first and a second conveyor belt, with mutually facing conveying surfaces for clamping a dough piece between them, and for transporting the dough piece in the conveying direction of the mutually facing conveying surfaces of the first and a second conveyor belt, which transport direction is the longitudinal direction of said dough piece, a third conveyor belt, positioned downstream of the pair of conveyor belts in the conveying direction, for taking over a dough piece from the pair of conveyor belts and transporting it further in the longitudinal direction thereof, wherein the pair of conveyor belts is rotatable around a rotation axis extending in the longitudinal direction, for twisting the dough piece around the longitudinal axis during the transfer of the dough piece from the pair of conveyor belts to the third conveyor belt.

The present invention discloses an apparatus and method for making soft pretzel sticks using a continuous production line. The method involves conveying dough through a sheeting line to create an evenly thick sheet, which is further reduced to a uniform thickness using rollers. The dough sheet is then cut into vertical strips with pastry cutting wheels and curled into spirals using a torpedo-shaped curling device. The curled strips are proofed under controlled heat and humidity conditions for 25 to 55 minutes, allowing for optimal dough structure development. After proofing, the dough strips are enrobed or sprayed with a caustic soda solution, forming the surface texture and color characteristic of pretzels. The caustic-coated strips are cut into dough bites using a cutting device, leaving unexposed ends that create a lighter-colored buckeye effect. Finally, the pieces are baked to produce soft pretzel sticks with a chewy texture and unique appearance.

The present invention discloses an apparatus and method for making soft pretzel sticks using a continuous production line. The method involves conveying dough through a sheeting line to create an evenly thick sheet, which is further reduced to a uniform thickness using rollers. The dough sheet is then cut into vertical strips with pastry cutting wheels and curled into spirals using a torpedo-shaped curling device. The curled strips are proofed under controlled heat and humidity conditions for 25 to 55 minutes, allowing for optimal dough structure development. After proofing, the dough strips are enrobed or sprayed with a caustic soda solution, forming the surface texture and color characteristic of pretzels. The caustic-coated strips are cut into dough bites using a cutting device, leaving unexposed ends that create a lighter-colored buckeye effect. Finally, the pieces are baked to produce soft pretzel sticks with a chewy texture and unique appearance.

A device for twisting pieces of dough comprises a conveyor configured to convey pieces of dough in a production direction. The device further comprises at least one holding belt arranged above the conveyor and configured to engage with a first portion of a piece of dough arranged on the conveyor. Further, the device comprises a turning device configured to turn a turning portion of the piece of dough relative to the first portion and upwardly while the holding belt engages with the first portion of the piece of dough.

A device for twisting pieces of dough comprises a conveyor configured to convey pieces of dough in a production direction. The device further comprises at least one holding belt arranged above the conveyor and configured to engage with a first portion of a piece of dough arranged on the conveyor. Further, the device comprises a turning device configured to turn a turning portion of the piece of dough relative to the first portion and upwardly while the holding belt engages with the first portion of the piece of dough.