Starters are carefully nourished on a regular basis and then fed into doughs. Moreover, the entire processing area, from mixing to extruding or twisting to proofing is temperature and humidity controlled. And as with potato chip frying, Utz remains particular about baking profiles. Believe me, there's a lot easier way to make sourdough pretzels than the way we do. But as Rice, King, Corriere, Dempsey and other members of Utz' management team know, easy doesn't cut it in the marketplace these days.
Consumers do appreciate and acknowledge quality.
As a result, the company is adding another pretzel line this year to meet demand. It also a way of ensuring the next generation at Utz will have something to build on.