Hand
(Continued from Page B 2)
to manufacture pretzels.
Clarence laughs at the idea that
those two manufacturers might be
competition.
“There’s room enough for all of
us,” Clarence said. “I’m as busy as
I want here and I don’t want to get
bigger.” l u L
Ironically, even though the
same recipe is used by the three
manufacturers, Clarence said,
“You can taste the difference.”
According to him, flour from
other areas produces a different
tasting pretzel and even the water
used can make pretzels taste
differently
“Nothing like limestone water,”
he said.
About five tons of Snavely’s
unbleached flour arc used weekly
m the Akron plant.
Three varieties identified as reg
ular hand-twisted, special hand
made, and whole wheat are made.
At one time, Martin’s made cheese
pretzels. “But we no longer have
ume to make them although some
of our customers still beg us to
make them,” Clarence said.
Daily, about 1,400 pounds of the
special handmade variety, dipped
m lye for color and flavor, are
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WE’RE OPENING OUR DOORS
BRIGHT AND EARLY 7 AM to 6 PM
FEBRUARY 18, 19, 20, 1993
Sale Ends February 20th, Call Now
Rolled Pretzels
produced.
The regular hand-twisted,
which are light in color, are dipped
in baking soda. About 200 pounds
of the regular variety are made
daily.
The whole wheat are also
dipped in baking soda. About 200
pounds of these are made weekly.
For each batch of pretzels, 200
pounds of ingredients are mixed
together for 10 minutes in a
machine that resembles a cement
mixer. The dough is left to rise for
30 minutes before being fed into a
hand-cranked apparatus called a
dough cutter, which cuts and
shoots out uniform pieces of dough
that the assembly line workers
twist into pretzel shapes.
The twisted pretzels are placed
on racks to double in size before
being dipped in a solution of boil
ing water and lye or baking soda
for 20 seconds, sprinkled with salt,
and flipped into an oven where
they are baked at 550 degrees for
10 minutes. The high temperatures
crystallize the lye to make it inac
tive. When the pretzels are fin
ished baking on the outside, a con
veyor belt takes them through a
dryer for one hour to finish the dry
ing process on the inside of the
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When you re ready, he II order your
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pretzel.
The pretzels are packaged in
cellophane bags. Clarence’s
84-ycar-old father comes to work
every day to pack the bags of pret
zels in boxes ready for shipping.
Clarence eats pretzels every
day. “I never gel tired of them,” he
said.
He prefers the ones called spe
cial handmade, which the com
pany began making in the 19505 j,
Although some people prefer the
whole wheat, Clarence said that
they are his least favorite because
they are considered “healthier.”
Martin’s employs 30 people,
who work in crews of 13. The aver
age worker twists 10 pretzels a
minute although, once in a race, a
worker managed to make 20 in a
minute.
Of the mostly conservative
Mennonite employees, Clarence
said, “We never advertise for help
because we always have people
that want to work here.”
Clarence’s daughter works in
the plant and a son has a pretzel
route, which stays within a 50-mile
radius. Ten wholesale distributors
take care of their own shipping.
“We don’t have any trucks; we
just sell,” Clarence said. “We don’t
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. BUILDINGS
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LOCAL SALES
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3368 York Rd.
Gettysburg, PA 17325
717/624-3331
P.O. Box 126,
Phillipsburg, NJ 08865
908/454-7900
lake new stores because we can’t
handle anymore. We don’t want to
work day and night.”
The plant is open from 6 a.m.
until S p.m. During the busy season
June through December an
evening shift works from 4 p.m. to
9 p.m. and on Saturday for three
hours.
Martin’s averages 40 walk-in
customers daily. At the plant, cus
tomers may purchase first quality
or broken pieces.
Tours are given whenever peo
ple request them. “People come
from all over the world to watch
Ag Recognition Banquet
YORK (York) —The agribusi
ness committee of the York Coun
ty Chamber of Commerce will
hold the sixth annual Agriculture
Recognition Banquet on January
28, at Wisehaven Hall. The even
ing will begin with a social hour at
6:00 p.m. featuring exhibits and
information booths on display,
and dinner will begin at 7:00 p.m.
Guest speaker for the event will
be Boyd E. Wolff, Pennsylvania’s
Secretary of Agriculture. For 33
years after earning a bachelors
degree in dairy husbandry, Wolff
operated a 410-acre dairy farm.
He is the recipient of numerous
awards, such as, the Outstanding
Country Farm Conservationist
award, the Outstanding PA Grass
land award and the Distinquished
Eastern Crown has ’em both
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Lancaster Farming, Saturday, January 23, 1993-B3
us,” Clarence said.
He has been asked to go to Sin
gapore to set up a pretzel factory,
but he declined.
“Pretzel baking depends a lot on
the humidity. It takes less yeast
when the weather is hot with high
humidity. I’m not sure how pretzel
making would work in Singa
pore,” he said. “Besides, I’m busy
enough here.”
To order Martin’s Pretzels by
mail, send a check with your order
and request a 3-pound package or 6
8-oz bags for $lO. Make sure you
request the variety wanted.
Service to Agriculture award.
During the evening, the Cham
ber will acknowledge the particip
ants of the 1992 ag-exchange day
and the hosts of the 1992 farm vis
itation day and farm city lour.
Additionally, the Chamber will
present the Farm Family Award,
the Century Farm Awards and the
Outstanding Ag-Industry Award.
Tickets are $l3 per person or $ 100
for a reserved table of eight. Orga
nization sponsors will be acknow
ledged in the banquet program, as
well as, the Chamber newsletter.
News & Views. To register or for
additional information, contact
Grace Julius at the Chamber of
Commerce office, One Market
Way East, York or (717)848-4000
or 1-800-673-2429.
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