My name is Dragan, I am from Serbia (southeast Europe) and I would like to start small-scale production of chocolate dipped pretzel rods. I have to organize production of pretzel rods, since it can' be bought here, as well as dipping process which puts me in rather difficult position because I am not professional baker nor candy maker. I would try to use some homemade equipment for manufacturing pretzel rods (dough extruder, lye bath). In the beginning I would apply hand chocolate dipping. Major part of the pretzel rods would be dipped in cocoa coating which doesn't require tempering. For small part of production I would temper chocolate by the seeding method. Cooling of the chocolate dipped pretzel rods would be in the cold room with portable a/c.
Planned daily output is in range of 100kg (about 220lbs).
Please, if anyone has some advice regarding best recept for pretzel dough, dough extrusion method, baking process, process of chocolate dipping, cooling after dipping, storage, method for extension of the shelf life etc.