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    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.

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