Zopf, a Japanese bakery which operates a retail bakery outlet, conducts internet bakery sales and supplies restaurants, recently launched a hamburger bun made with 25% US dehydrated standard potato flakes.
The restaurant, “R-S”, along with others, is purchasing approximately 250-350 hamburger buns per week, and the restaurant manager notes response to the hamburger buns has been very good among customers.
This launch is a direct result of a one-on-one meeting between Zopf staff and the USPB Japan Representative office explaining the benefits of using dehy in bakery applications.
Japanese Consumers enjoying hamburger buns made with 25% US Dehydrated Potatoes
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