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Some may have salt sprinkled on their surface, and there are different dough types, such as whole-grain or rye.Though the origins of bagels are somewhat obscure, it is known that they were widely consumed in Ashkenazi Jewish communities from the 17th century.The bagel came into more general use throughout North America in the last quarter of the 20th century with automation.Daniel Thompson started work on the first commercially viable bagel machine in 1958; bagel baker Harry Lender, his son, Murray Lender, and Florence Sender leased this technology and pioneered automated production and distribution of frozen bagels in the 1960s. Bagel K created green tea, chocolate, maple-nut, and banana-nut flavors for the market in Japan.There are three million bagels exported from the U. annually, and it has a 4%-of-duty classification of Japan in 2000.Some Japanese bagels, such as those sold by BAGEL & BAGEL At its most basic, traditional bagel dough contains wheat flour (without germ or bran), salt, water, and yeast leavening.

A typical bagel has 260–350 calories, 1.0–4.5 grams of fat, 330–660 milligrams of sodium, and 2–5 grams of fiber.

They were often displayed in the windows of bakeries on vertical wooden dowels, up to a metre in length, on racks.

Bagels were brought to the United States by immigrant Polish Jews, with a thriving business developing in New York City that was controlled for decades by Bagel Bakers Local 338, They had contracts with nearly all bagel bakeries in and around the city for its workers, who prepared all their bagels by hand.

Like other bakery products, bagels are available (fresh or frozen, often in many flavors) in many major supermarkets in those countries.

The basic roll-with-a-hole design is hundreds of years old and has other practical advantages besides providing for a more even cooking and baking of the dough: The hole could be used to thread string or dowels through groups of bagels, allowing for easier handling and transportation and more appealing seller displays.

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The first known mention of the bagel, in 1610, was in Jewish community ordinances in Kraków, Poland.