Mixed and Melding to be Cooked

I Know the Answers

BUT

The answer has to be giving with a Description or It will obscure the real Facts

the Original Bags that NEW AGE used were a 26oz or 1.625Lbs mixed to 25Lbs BUT these Had EXTRACTS used. THIS IS YOUR ANSWER YOU WANT
Many Franchise owner reference 1oz of Seasoning to 1Lbs Flour.

BUT


C.H.S. Originally Mixed Season which was mixed with 10Lbs Flour NOT 25 Lbs. of flour, and NO extract in the Original Kentucky Fried Chicken Mix Pre New Age

I'm surprised that nobody commented on using 1/2 tsp MSG for 350g of flour.

Do the first franchises (post Pete Harmon's) date to circa 1956-1957? Wouldn't that be well before "New Age"?

So everyone UNDERSTANDS Pete Harmon WAS NOT the First Location using the Kentucky Fried Chicken

Leon Pete Harmon was the 5th FIFTH Location Cooking Kentucky Fried Chicken

The First 4 Added the Fried chicken to the menu they had existing

Leon Pete Harmon SKY ROCKETED the Burger Stand Concept for Fried Chicken and using it as a Individual sale item Calgary Alberta Had the Second Stand alone concept Kentucky Fried Chicken.

All locations that C.H.S. franchise and referenced to as Original C. Sanders locations which He signed up were PRE-NEW AGE Brown and Massey Changes.

From 1939 to 1964 All K.F.C. were controlled by C.H.S. after the sale to Brown and Massey 1964 The New Age started to Take Control except For the Area C.H.S. Did Not sell

Everyone thinks That Brown and Massey changed the Recipes ALL for economical reasons THIS IS NOT True THEY HAVE SHORTAGE OR SPICES AND HERBS FIRST due to Drought and Low volume of Spices and Herbs available Due to Poor Crop issue and Shortage from Weather issues.

The Big Changes Came into Place after Brown and Massey SOLD to Heublein THEY WERE the MONEY crunchers who hired Engineers and Specialist C.H.S. HATED.


Pre 1964 it was C.H.S. and Claudia who had spices Sent out from What C.H.S. had control over.

Claudia Explained in Detail to me How they had to Have Durkee's Mix the First Batches of Seasoning after Harland Jr passed away Then when Durkee's could NOT keep up they contracted Stange to ship direct to Locations while Strange was the First to try making a ONE STEP seasoned Flour.

Claudia explained the Issue with the Spices and Herbs being shipped by Train originally and the Bags USED. Which were a Small Flour Style Bag originally. Se had indicated where they got the Bags from and what Company they used Originally.

C.H.S Indicated mixing the seasoning with 10Lbs of Flour and THAT IS ALL we used in Canada Originally was 10Lbs Flour Bags. The Lugs we used were Smaller than what you see in the Videos ON line. The Pressure Pots and the system was much different then the High speed automated.

WHAT is NOT understood is in most locations Kentucky Fried Chicken was being added to MENUS it was NOT stand alone Chicken locations FIRST. They Had to use what they Had to Cook the Chicken. It was when the Franchises started to Build stand alone Locations that Larger scale volume was used with the exception of Leon Pete Harmon who Changed the was it was Done Totally.

Pre-64 It was 10Lbs flour mixing to Cups of Salt into the Flour NOT Boxes or Bags and then adding the Original Bags sent out from Claudia and then Stranges.

You are correct. In 1959, our KFC came from a place in Tulsa called, Harland's, or Harman's Carryout. Sapulpa later opened one of the first independently owned stand alone KFCs.

I'd like to know how much that seasoning weighed for the 10 lb bags, and the amount of salt used. I could almost retire this search with that information.