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Show Announce Best Flour for Making Pretzels j i the particular twist desired An p ! perienced and skillful operator ran ' twist about twenty five or thirty pret I sols a minute. ' The government experts learned I that a satisfactory pretzel flour can ! Ie made hy blending bard wheat Honrs j and soft wheal flours of hich and low , protein content, or by nsinc a "oat ent" or "straight" flour win, s'rall j percentage of a "clear" flour. ; Pennsylvania was the first home of the pretzel In America Thai state to this day leads the Union in the pro duction of this "species of fruit.' These says the Pathfinder Magazine were some of i he incidentals picked up by the I lepartmeni of Agi-lciiltur. vben it made a search for facts which would determine the flour most suit able for pretzel milking. It was also learned thai there are (wo distinct types of pretzels t he familiar hard pretzel mid the sor-pretzel, sor-pretzel, which is intended for con vim, ptioti the day it is naked. Some ot the bard pretzels are laacliio-siamped laacliio-siamped and o! hers are made li han' I'.ut the machines are used only U. :he ma uufaclure of the smaller sizes llie characteristic twisted pretzel is twisted by hand even thouch the delicti is rolled hy a machine No maclii-e has been pei Tec ted wLicb w.ll gl |