FUNCTIONS AND BENEFITS IN BAKING Functions Benefits Color Enhancer In baked goods such as breads and cakes, the addition of U.S. dehydrated potatoes can enhance crust color, producing a thicker, darker crust. Decoration/Topping Filling Prepared mashed potatoes can be squeezed from pastry tubes as a decoration, topping or filling in bakery items. Flavor/Texture Enhancer At inclusion levels of around 10%, U.S. dehydrated potatoes will produce end products with a unique potato flavor and soft eating characteristics. For instance, U.S. Dehydrated Potatoes the addition of potato flakes to recipes will create a moister texture for cakes, doughnuts, breads, rolls and pastry items. A Versatile, Nutritious and High Quality Ingredient Humectant/Shelf Life Extender At low inclusion levels of less than 5%, U.S. dehydrated potatoes serve as an anti-staling or crumb-softening agent in bakery applications, with no alteration When you buy U.S. high-quality dehydrated potatoes, of the taste profile. Because of their moisture retention abilities, potato products you are getting real potatoes, just with the water removed. slow the drying effect associated with staling. U.S. dehydrated potato products deliver all the flavor, nutrition and versatility of potatoes in a more convenient Yield Improvement The weight of the added potatoes and the increased absorption during package – and are the perfect ingredient for everything hydration may substantially increase dough yield for baked goods. from baked goods to main dishes. As a U.S. customer, you will also have the Potatoes USA support to grow your business. We offer training and recipe assistance, product samples and promotional support. U.S. quality begins in the field, where ideal growing conditions and generations of experience produce consistent, flavorful potatoes. U.S. dehydrated potatoes are typically made from creamy white-fleshed Russet potatoes that undergo an advanced process to create premium dehydrated potato products. All U.S. plants also follow strict government requirements to guarantee product consistency, safety and quality. U.S. dehydrated potatoes are also a good value, with one kilo of dehydrated product making approximately five kilos when rehydrated. A long shelf life of up to two years minimizes waste and simplifies inventory management. High-quality, convenient, economical, nutritional and versatile, U.S. dehydrated potatoes are used by bakeries, restaurants, and food manufacturers throughout the world. Contents

U.S. DEHYDRATED POTATOES PRODUCTS 6 SOFT U.S. POTATO BUN 8 U.S. POTATO BREAD 10 U.S. POTATO BAR 12 U.S. POTATO OYAKI 14 U.S. POTATO & PARMESAN CRACKER 16 U.S. POTATO & TURKEY HAM QUICHE 18 U.S. POTATO PIZZA DOUGH 20 U.S. POTATO DOUGHNUTS 22 VERT NOIR CHOCOLAT MYRTILLES 24 WITH U.S. MASHED POTATOES 6 U.S. Dehydrated 7 Potatoes Products

Standard Potato Flakes: Low Peel Low Leach (LP/LL) Flakes: • Suggested uses: Instant mashed potatoes, • Suggested uses: Snack food and bakery applications. food service, bakery applications, food manufacturing. • Higher viscosity, more broken cell walls and higher • Quick and easy to rehydrate, using only warm water. free starch content lends itself to a desirable • Rehydrates to approximately 5.5 times the dry weight. ingredient for snack food applications. • Moderate viscosity and water absorption, with low to • Some peel is left on the potato and included in this moderate cell damage. product giving a more distinct potato flavor. • Saves on labor costs. No potato washing, peeling, The additional flavor is also desirable in potato bread or boiling. & bakery applications. • High viscosity, water absorption, and cell damage.

Standard Potato Granules: • Suggested uses: Instant mashed potatoes, Agglomerated Flakes: food service, bakery applications, pelleted snack • Suggested uses: Mashed potatoes. products, such as chips and crackers. • Also known as “instant mashed potatoes” • Reconstitutes extremely well. or “mashed potato mix”. • Low viscosity, water absorption, and cell damage. • Flavorings such as butter, milk and seasoning • Granule form means greater bulk density in already added. shipping, making granules an economical choice. • Great for food service or retail. Ground Standard Potato Flakes: Potato Pieces (Slices/Dices/Shreds): Suggested uses: Bakery and snack applications, Suggested uses: Food manufacturing, including pelleted snack products, such as such as dried or canned soups; fabricated chips and crackers. snacks, such as extruded pellet snacks. Moderate viscosity and water absorption, with low Easy to use, consistent quality, labor savings. to moderate cell damage. Not a good choice for mashed potatoes. 9 INGREDIENTS: U.S. Dehydrated Ground Soft U.S. Potato Bun Standard Potato Flakes 2% Wheat Flour (Protein >11%) 50% Wheat Flour (Protein 9%) 50% Granulated Sugar 20% Salt 0.80% Egg Yolk 12% Unsalted Butter 15% Raw Yeast 5% Milk 45% DOUGH FOR TOPPING INGREDIENTS: U.S. Dehydrated Ground Standard Potato Flakes 6 grams Unsalted Butter 120 grams Powdered Sugar 120 grams Whole Egg 100 grams Milk 30 grams Wheat Flour (Protein 9%) 120 grams INSTRUCTIONS: Mixing: Low speed for 2 minutes. Medium speed for 3 minutes. Add butter, low speed for 2 minutes. Medium speed for 1 minute. Floor Time: 50 minutes punch 20 minutes. Separation: 50 grams Bench Time: 20 minutes Proofing Time: 40 minutes Squeeze out dough for topping Baking: pper element 5 F and lower element F for 5 minutes. • Mix butter and sugar until white. • Add whole egg, gradually. • Add milk. • Sprinkle in lowgluten flour and .S. Dehydrated Ground Standard Potato Flakes.

Potato Flakes 10 INGREDIENTS: U.S. Dehydrated Ground U.S. Potato Bread Standard Potato Flakes 10% Flour 100% Salt 2% Sugar 2% Shortening 4% Pepper 0.15% Water 58%

OPTIONAL INGREDIENTS: Gluten 2% SSL 0.30%

INSTRUCTIONS: Mixing: ombine all the ingredients in a mixing bowl. Add water, mix to a smooth dough consistency. Allow dough to ferment for 1.5 hours at room temperature. Remixing: Remix the dough to achieve a smooth, moderately well developed gluten structure. Division of Dough: 500 grams per piece. Shaping: Round into balls. Allow dough to rest for 15 minutes, and mold into loaf bread or place directly onto corn meal lined sheet pans. Dock the round loaf only. Proofing Time: Approximately hour. Baking: 5 F for about minutes. 13 INGREDIENTS: Mashed Potatoes* 20% U.S. Potato Bar High Protein Bread Flour 100% Fine Sugar 6% Salt 1.80% Egg Yolk 5% Fresh Yeast 3% Water 5 Unsalted Butter 6% Moarella heese 20% (*200 grams of U.S. Dehydrated Ground Standard Potato Flakes mixed with grams of Milk TOPPING INGREDIENTS: heddar heese 30 grams Moarella heese 100 grams armesan heese 20 grams Topping (per serving) Mixed heese ombine all heese 25 grams Black Pepper 1 gram INSTRUCTIONS: Mixing: Low speed for 3 minutes. Add in butter. Alternate between lowmedium speed for 8 minutes. Add in mashed potatoes. Alternate between lowmedium speed for 3 minutes. Add in mozzarella cheese. Low speed for 3 minutes. Temperature of Dough: Floor Time: 60 minutes Division of Dough: 40 grams Bench Time: 25 minutes Shaping: Stick form Proofing Time: 40 minutes Before Baking: Add cheese topping. Baking: pper element 5 F and lower element F for minutes with steam. 14 INGREDIENTS: High Protein (Bread) Flour 85% Low rotein ake Flour 15% U.S. Potato Oyaki Fine Sugar 15% Salt 1.80% Fresh Yeast 4% Egg Yolk 20% Unsalted Butter 15% Milk 46% TOPPING & FILLING INGREDIENTS: U.S. Dehydrated Ground Standard Potato Flakes 200 grams Milk 800 grams Garlic 60 grams Salt 5 grams Black Pepper 5 grams INSTRUCTIONS: Mixing: Low speed for 3 minutes. Alternate between lowmedium speed for minutes. Add in butter. Low speed for 3 minutes. Alternate between lowmedium speed for 3 minutes. Temperature of Dough: Floor Time: 1 hour Division of Dough: 30 grams Bench Time: 30 minutes Shaping: Fold the dough over the mashed potato filling and roll it over some .S. Dehydrated Ground Standard Potato Flakes. Proofing Time: 40 minutes Before Baking: Place another baking tray on top of dough. Baking: pper element F and lower element F. For minutes. 17 U.S. Potato & Parmesan Cracker

INGREDIENTS: U.S. Dehydrated Ground Standard Potato Flakes 3% Wheat Flour rotein 100% Salt 2% live il 10% Raw Yeast 5% Water 45% White Sesame Seed 5% armesan heese owder 5% INSTRUCTIONS: Mixing: Low speed for 6 minutes. Kneading Temperature: Floor Time: 30 minutes Division of Dough: After kneading, separate into 500 grams portions. Shaping: Spread into a 1 millimeter sheet using a sheeter. Place on a baking sheet and coat surface with olive oil. Baking: F for minutes. 18 INGREDIENTS: Wheat Flour (Protein>11%) 85% Wheat Flour (Protein 9%) 15% U.S. Potato & Turkey Ham Quiche Granulated Sugar 15% Salt 1.80% Skim Milk Powder 3% Egg Yolk 15% Unsalted Butter 15% Water 49% Raw Yeast 3% LIQUID FILLING INGREDIENTS: U.S. Dehydrated Potato Dices* 80 grams Milk 115 grams Fresh ream (45%) 115 grams Whole Egg 100 grams Onion, minced 60 grams Mixed Shredded heese 100 grams White Pepper 0.8 gram Nutmeg 0.4 gram Dried Parsley 0.2 gram Turkey (in 1 centimeter cubes) 200 grams 21 U.S. Potato Pizza Dough INGREDIENTS: U.S. Mashed Potatoes, prepared 0.5 cup Active ry east 1 tablespoon Warm Water 3/4 cup All Purpose Flour 4 3/4 cups Salt 1 teaspoon live il 1 tablespoon

INSTRUCTIONS: Mixing: Mix dry yeast with water until foamy. In stand mixer, add flour, prepared .S. Instant Mashed otatoes, salt and olive oil. Mix with paddle until combined. Add yeast mixture and continue mixing. hen ball starts to form, switch to dough hook and knead for approximately minutes until smooth elastic ball is formed. Adjust flour if necessary. Bench Time: lace dough in a covered bowl or in a resealable plastic bag and let rise until doubled. Push down and let rise again until doubled. Shaping: Roll out dough to desired shape and thickness. Topping: Add toppings such as U.S. Garlic Mashed Potatoes, pepperoni, onions, bell peppers, cheese, tomatoes, olives, etc. Baking: Bake on pia stone at 5 F for 5 minutes or until done. 22 U.S. Potato Doughnuts

INGREDIENTS: U.S. Dehydrated Standard Potato Flakes or Standard Potato Granules 5% Bread Flour 5 Granulated Sugar 12% Nonfat ry Milk 4% Egg Yolk Solids 3% Salt 2% Bread Shortening 6% ompressed east 6% Water 58%

INSTRUCTIONS: Temperature of Dough: Fermentation Time: 10 minutes Makeup dough piece to uniform thickness approximately centimeter and allow to relax before cutting out doughnuts use .5 cm. inch diameter cutter. Division of Dough: 42 grams Proofing Time: 5 minutes with 5 humidity. Cooking: Fry in oil at 5 for seconds (45 seconds each side). 25 INGREDIENTS FOR DOUGH: Bread Flour 100% Vert Noir Chocolat Myrtilles Granulated Sugar 12% Salt 2% Powdered Skim Milk 5% with U.S. Mashed Potatoes Egg Yolk 14% Unsalted Butter 18% Instant Dry Yeast 1.5% Milk 53% Fresh ream 5% Vanilla Beans 1/4 stick INGREDIENTS FOR U.S. MASHED POTATOES: repare .S. Mashed otatoes before mixing dough U.S. Standard Potato Flakes 12% Milk 40%

INGREDIENTS FOR VERT NOIR VERT NOIR CHOCOLAT MYRTILLES CHOCOLAT MYRTILLES: Dough 500 grams hocolate Morsels 100 grams Dried Blueberries 50 grams INSTRUCTIONS: Mixing: Low speed 3 minutes (add U.S. Mashed Potatoes), Low speed 3 minutes, Low to medium speed 3 minutes (add chocolate morsels and dried blueberries), Low speed 3 minutes, Low medium speed 6 minutes, Medium high speed 2 minutes. Temperature of Dough: F Floor Time: 60 minutes. punch, air out for minutes, F, 5 moisture. Division of Dough: 60 grams Bench Time: 15 minutes Shaping: Stick shape with cutting. Proofing Time: 5 minutes, F, 5 Baking: pper element F and lower element F for 5 minutes. 4949 S. SYRACUSE ST., SUITE 400, DENVER, CO 80237, USA TEL: (303) 369-7783 FAX: (303) 369-7718 WWW.POTATOESUSA.COM