Japanese bakery switches from fresh potatoes to US Dehy
Paid publicity highlighting the benefits of incorporating US dehy in bakery applications resulted in a Japanese bakery, Boulangerie Labo DAMES de FRANCE, developing and launching two new products. “Margherita” and “Tuna Wrap” both utilize approximately 20% US dehy.
Mr. Tonibana, the technical manager, says he likes the “springiness and flavor” of the potato breads. He is currently developing additional products with both dehy granules and dice.