Where can I find the nearest Ditsch shop?

Use our Store Locator to find the nearest Ditsch shop.

Where can I find nutritional information of Ditsch products?
Click here for an overview of the nutritional values of our branch products.
Click here for an overview of the nutritional values of our supermarket products.

What is pretzel lye?
The chemical name of pretzel lye is “sodium hydroxide“. Pretzel lye lends lye pastries their typical maroon colouring. Ditsch only uses pretzel lye approved for food use.

Why shouldn’t I bake lye pastries directly on a baking tray or on aluminium foil?
The lye on the pastries would chemically react with the aluminium so that aluminium could be released from the foil or tray, pass into the pastry and be eaten. That is why we recommend greasing your baking tray or using baking parchment every time you warm up lye pastries.

Why are my warmed-up pretzels grey?
The grey spots are probably “freezer burn” which occurs in lye pastries if these have been transported or stored improperly and have thus been exposed to extreme temperature fluctuations. That is why we recommend carrying all frozen products home in a portable cooler and to keep a constant temperature of -18°C.
By the way: although freezer burn does reduce the aesthetic appeal, there is no health risk at all!

Why do my pretzels stick together in the package?
his phenomenon occurs when pretzels start to defrost and become moist due to improper storage or high transport temperatures. For this reason, strict compliance with the cold chain must be ensured. We recommend carrying all frozen products home in a portable cooler and to keep a constant temperature of -18°C.

Why doesn’t the salt stick to my pretzels?
In this case you will probably have to extend the time the dough needs to defrost. Only then can the pastry develop moisture and the salt stick to its surface. When you are in a hurry, you may slightly moisten the surface of the pastry with water.

What are Ditsch’s views on trans fatty acids?
On 1 September 2004 the European Food Safety Authority (EFSA) published a report about trans fatty acids (TFA) in foods and came to the conclusion that TFA, found in industrially hardened oils, have an adverse effect on the human fat metabolism. They raise LDL (“bad”) cholesterol levels in the blood, so an increased intake can lead to a higher risk of cardiovascular diseases. At present there is no scientific evidence of other negative effects of TFA such as an increased risk of cancer, increase of blood pressure or allergies.
Regardless of the results of the study, Ditsch Pretzel Bakery has decided not to process fats or fatty products containing TFA for its popular lye products. The change to the exclusive use of pure vegetable oil is complete.

Any further questions?
We will be pleased to answer them! Just contact us.