With all the attention given to using fresh ingredients these days, prepared foods often get a bad rap, undeservedly so. Many, like dehydrated potatoes, offer labor saving advantages, high-quality results and uniform control in high volume production situations and also serve as very useful “speed scratch” ingredients. For example, at low inclusion levels dehydrated potato flakes, flours and granules can act as anti-stalling or crumb softening agents in baking applications without altering ...
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