The "Everything I've Learned to Date" Recipe

And no matter what anyone says, the H&S was always bagged for sale to franchises, even when it was being done by family members on the rooftop of CHS's combination garage and restaurant.  

I believe that flg will agree with my speculation that the earliest bags weighed 40 ounces.  And they were intended to be added to 25 Lbs. of flour along with an additional 3 Lbs. of Salt.

40 oz. were mixed with 2lbs of Salt NOT 3lbs originally.

2LBS of extra sifted salt.

CHS sifted his Salt first in a hand sift to make it ultra fine, and even double sifted it if required.

I was on a mission and there was ONLY coarse Salt I was the one who sifted the salt ultra fine for the food required. The salt was inspected after my second sifting and he said that's what I need great Job. The sifter was also used to help sift some spices and peppers that were larger then required. I got stuck with the Job because NO one else wanted to do it.

I know everyone wants to Jump on this 25LBS flour Bag size BUT original Flour bags were 10LBS.

the Pre seasoned flour were 25Lbs BUT that was MUCH MUCH later in the years

CHS said you had to Pre-sift the 10Lbs Bags of flour because of Bugs and white worms in the 1930's he NEVER EVER mentioned 25LBS bags he always said 10Lbs and even referenced Do you know how long it takes to sift 10Lbs of Flour, in larger locations they poured 2 10Lbs Bags BUT again to sift more flour with the Original hand sifters was a Pain in the asteroids.

flg

I have first hand knowledge and very clear details of how it was done with Pre determined measuring cups and scoops ETC ETC.

Claudia measured 100 Lbs. of spices in the Barrels. She mixed smaller batches and mixed it then poured it into the Larger Drums.

Claudia then Packaged 5Lbs Spice Bags. In the Original Days they were NOT NOT NOT pouring whole bags into the Flour Mix like you see on 2020 Vides etc.

CHS showed the original Franchises to measure from the 5Lbs Spice bag to the amount of flour that they required.

YOU NEED TO understand many locations that franchised were hamburger stands who Did NOT sell much Chicken and they mixed the flour in SMALL BATCHES as instructed by CHS.

The New Age KFC Brown and Massey used the Pre measured Bags to Box of Salt ETC ETC a different ERA of employees by the time period in the 1970's

In CHS Day he dealt with OWNER who were LIFERS and not transient workers who came and went with the wind.

CHS measurement always worked to a 100% number with 11 items it was easy to work with any weight required 10Lbs to 100Lbs just multiply the amount.

Claudia had to mix smaller amount because then could only get spice in 6 and 10LBS Tins originally commercial weight.

In Calgary Alberta CHS mixed spices in a Cement Mixer. 100LBS at a time

For future reference:

82.5% by weight Sweet Paprika + 17.5% by weight Cayenne Pepper ~= The typical heat level of Black or White Pepper (by weight)

EDIT:  Sweet Paprika is often called Mild Paprika.