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Caustic resistant gloves L
To give pretzels and rolls their beautiful brown color and typical taste, the dough pieces are dipped in lye before baking. Since this is corrosive, some precautions must be taken. These include wearing lye-resistant and hygienic gloves.
Data sheet
- Size
- L 8.5-9, length: 30.5 cm / material thickness: 0.45 mm
- Material
- Vinyl
- Quantity
- 1 pair
- Note
- Food grade, chemical resistant, non-slip, light cold and heat insulating, antibacterial, suitable for allergy sufferers and people with sensitive skin.
- Application note
- Reusable
Caustic resistant gloves L
For the typical lye taste as well as the beautiful brown crust, pretzels and rolls must be dipped very briefly in lye or brushed with it before baking. To prevent the caustic soda from getting directly on the skin and causing burns, chemical-resistant gloves should always be worn when dipping the dough pieces. These vinyl gloves are more insulating against cold and heat than normal latex gloves. The nubs on the palm give you a good and non-slip grip, and the rayon lining makes them very comfortable to wear.
Caustic resistant gloves - Application
For a delicious pretzel roll or a typical pretzel, the dough must first be prepared. Once the rolls or pretzels have been formed, they are left open again for a short time after proofing. This allows them to dry out slightly and become crumbly; the lye does not penetrate the pastry but remains on the surface.
Pour one liter of cold water into an acid- and alkali-resistant vessel. Put on protective goggles and the alkali-resistant gloves. Now you can add 40 g of lye beads to the water. This will make the water warmer and it will reach the optimum temperature of 30 °C on its own. Do not under any circumstances add the water to the lye beads; a violent chemical reaction could occur here. The beads are added to the cold water, not vice versa.
Then dip the slightly dried dough pieces one after the other into the lye for a maximum of 4 seconds; you can hold them in your hand right away and lift them out again in the same way. Allow the dipped dough pieces to drip off briefly and place them on a lye cloth. Once all the rolls and pretzels have been dipped, they can be placed on a baking tray lined with baking paper.
Subsequently, the leached rolls or pretzels are baked immediately according to the recipe. The lye can be stored in a well-sealed container or diluted again and poured away. Rinse the used utensils well, they can be neutralized with acids (citric acid, carbonic acid, acetic acid). Do not remove the protective goggles as well as the gloves until the lye has been completely sealed or washed away.
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