| 摘要 |
A looped pretzel is made by exerting pressure on parts of a dough strand blank (1) with an anisotropically stretchable membrane (5,15,25). The pressurization is achieved by introducing a fluid, particularly compressed air, into a cavity behind the membrane. The inflated membrane both holds and supports the dough sections and presses the loose ends to seal them into the pretzel body. The use of an apparatus with an inflatable membrane device for forming pretzels is CLAIMED.
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