P. Retzelchain : March 07, 2008
Image Data
File Name: 20D_16607
Model: Canon EOS 20D
Lens: Canon 100mm F/2.8 USM Macro
Date: 03.06.08 9:12pm
Focal Length: 100mm (160mm)
Shutter: 5 s
F-Stop: F11
ISO: 200
Ex Bias: +2/3 EV
Program: Aperture priority
Metering Mode: Evaluative
Flash: Off
Focus Mode: Manual focus
File Name: 20D_16607
Model: Canon EOS 20D
Lens: Canon 100mm F/2.8 USM Macro
Date: 03.06.08 9:12pm
Focal Length: 100mm (160mm)
Shutter: 5 s
F-Stop: F11
ISO: 200
Ex Bias: +2/3 EV
Program: Aperture priority
Metering Mode: Evaluative
Flash: Off
Focus Mode: Manual focus
A baked good that is traditionally twisted into a unique knot-like shape. The pretzel dough is made from wheat flour, water, brown sugar and yeast. Prior to baking, it is dipped into a sodium hydroxide, sodium carbonate, or sodium bicarbonate solution and sprinkled with coarse salt, giving it a glazed look. During baking, a Maillard reaction then bestows upon the pretzel its characteristic brown color and distinctive flavor.
The annual United States pretzel industry is worth over $550 million. The average American consumes about 1.5 pounds of pretzels per year. Southeastern Pennsylvania, with its large German population, is considered the birthplace of the American pretzel industry and many pretzel bakers are still located in the area. The average Philadelphian consumes about twelve times more pretzels than the national average.
The annual United States pretzel industry is worth over $550 million. The average American consumes about 1.5 pounds of pretzels per year. Southeastern Pennsylvania, with its large German population, is considered the birthplace of the American pretzel industry and many pretzel bakers are still located in the area. The average Philadelphian consumes about twelve times more pretzels than the national average.
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