INGREDIENTS FOR U.S. MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, ASCORBIC ACID [ADDED AS A DOUGH CONDITIONER], REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID), WATER, VEGETABLE SHORTENING (PALM OIL), CONTAINS 2% OR LESS OF THE FOLLOWING: SEA SALT, YEAST, MALTED BARLEY EXTRACT, SODIUM HYDROXIDE. CONTAINS: WHEAT MAY CONTAIN SOY AND SESAME
FOR BEST RESULTS FOLLOW THESE HANDING INSTRUCTIONS 1. PRE-HEAT OVEN TO 375 - 400 F (190-205 C). 2. REMOVE BAVARIAN SOFT PRETZELS FROM FREEZER AND PLACE 10-12 ON PARCHMENT BAKING PAPER COVERED TRAY. LEAVE AT LEAST 1" (2.5 CM) SPACE BETWEEN PRETZELS. 3. MIST BAVARIAN SOFT PRETZELS WITH FINE MISTER (PLASTIC SPRAY BOTTLE) SO THAT SALT WILL STICK TO SURFACE. 4. SPRINKLE PRETZELS WITH SALT OR LEAVE PLAIN. 5. PLACE TRAY INTO PRE-HEATED OVEN IMMEDIATELY. DO NOT LET TRAY STAND TOO LONG ONCE PRETZELS ARE MISTED AND SALTED. 6. BAKE FOR 4-8 MINUTES, DEPENDING ON OVEN. FINISHED PRODUCTS SHOULD BE DARK AMBER WITH WHITE CUTS. IF WHITE CUTS ON THE PRETZELS BECOME BROWN, IMMEDIATELY REMOVE PRODUCTS FROM THE OVEN. 7. LET PRETZELS COOL FOR 10 MINUTES BEFORE MERCHANDISING. 8. DO NOT MERCHANDISE PRETZELS FULLY WRAPPED AND BAGGED. THIS CAUSES PRODUCT TO SWEAT AND PREVENTS SALT FROM STICKING PROPERLY.
