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Post by deepfriednew101 on May 21, 2022 15:49:31 GMT 1
When you look back in the KFC OLD manuals it specified.
1 Bag Seasoning
25 Pounds Soft Wheat Flour (A & P Sunnyfield)
6 Eight ounce cups of fine salt (Popcorn, Bakers)
52 ounces of Salt to every 5 pounds of flour
The calculation for the Salt have relatively stayed the same and YES some will say it changed which it Did BUT thus was the Oldest Amounts Per Flour amount.
Salt is a Incidental value that everyone beats there head over use the above principle and calculate it against the flour you use and factor salt to taste.
The Ac'cent or MSG has been shown what they would use on the Tins, and again its another outside value that calculated to the Weight.
Salt and MSG are calculated on there own value to Seasoned flour.
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Post by annettecalkins on Feb 10, 2023 19:06:38 GMT 1
deepfriednew101 , this page from an old KFC manual seems to dispute your thread starting post and it's contention that KFC_OR uses high gluten flour: 
It explicitly instructs the use of soft wheat flour that is LOW in gluten. Where can we find the entire manual? |
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Post by Silver on Feb 10, 2023 19:37:35 GMT 1
Cake Flour has worked best for me.
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Post by deepfriednew101 on Feb 11, 2023 9:38:34 GMT 1
The Manual page your showing is a Old Manual Page when Soft Winter Wheat was used.
The Current New Age K.F.C. and since the Crispy Chicken Crust Golden Brown it changed.
In Previous Thread not the one currently working on I showed Time Pattern and K.F.C. Bulletin's associated with some Flour Changes
If one wants the Soft Coating more associated with the Original K.F.C. the Page you are speaking about is More accurate.
The Original flour in 1930's was a Tri Blend Wheat, Corn, Barely Blend as that's what most A.P. Flour consisted of in that time period 1930'S
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