Preparing starch-based products, such as potatoes, from dehydrated ingredients offers certain advantages to operators, such as homogeneity, uniformity and control of the end product. They are usually fat-, cholesterol-and saturated fat-free as well as sodium free. They can also be used as a "speed-scratch" ingredient in some recipes. At low inclusion levels, dehydrated potato flakes, potato flours and potato granules can act as an anti-stalling or crumb softening agent in baking ...
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