Show Announce Bet Best Flour for lor Maki M Making ahing Pretzels Pennsylvania was the first borne of ot the pretzel In America That state to this day leads the Union in ID the production production pro pro- of ot this species of at These says sas the Pathfinder Magazine were some of at the he Incidentals picked I up by the Department of ot otA A Agriculture when it made Q a a search f for r facts which would determine the flour most suitable suitable suit suit- able for tor pretzel making It was also learned learne l that there are two distinct types of ot pretzels the pretzels the familiar hard pretzel and the soft sort pretzel which Is Intended for Cor consumption con COD consumption the day It Is La baked Some of ot the hard pretzels are machine stamped and ond others othera are made by hand But the machines are used only In ID Inthe Inthe the manufacture of ot the smaller sizes The characteristic twisted pretzel Is twisted by hand even though the dough Is rolled by a machine No machine has baa been perfected which will give glye the particular tW twist desired An AI experienced ex az- x- x und nod skillful operator can enn twist about twenty-five twenty or thirty pretzels pretzels pret pret- sets a minute The government go experts learned that a u. satisfactory pretzel four flour cun can cunI I be made mado by blending hard wh wheat at flours lIours and sort soft wheat flours of or high and low protein cont content nt or by using n Q patent patent patent pat ent or 01 straight flour dour with a small sunU percentage of ot a clear flour OUI |