Dicing Blanching Sulphating + Additives Dewatering Conditioning eening Inspection Packing by 2s There is a growing market for Potato Dice(9.5mm cubes)half dice(9.5 by 4.8mm)and Thins(9.5 by 9.5 by 2mm), and this product features prominently in most dehydrators' production programmes. Apart from catering outlets, potato pieces figure prominently in soups and vegetable mixtures, and there is an off-take by the bakery trade for meat and vegetable bie manufacturing. The dehydrated product is very uniform in quality, and offers the manufacturer of composite food products some advantages over fresh potatoes, especially in the preparation stages Varieties of Potato Suitable for Dici There is a fairly wide choice open to the processor and, indeed, the latter may have to spread his production programme to take in the second early varieties, as well as the main cr rop varieties The important requirements in potatoes for dicing are: (1)Good solids content (2)White fleshed, although the preference on the Continent of Europe is for cream or yellow flesh (3)Free from after-cooking darkening (4)Low reducing sugars, (under 2 percent) (5)Firm texture after reconstitution, with the dice retaining their shal after cookingI Dicing I Blanching I Sulphiting + Additives I Dewatering I Drying I Conditioning I Screening I Inspection I Packing There is a growing market for Potato Dice (9.5mm cubes) half dice (9.5 by 9.5 by 4.8mm) and ‘Thins’ (9.5 by 9.5 by 2mm), and this product features prominently in most dehydrators’ production programmes. Apart from catering outlets, potato pieces figure prominently in soups and vegetable mixtures, and there is an off-take by the bakery trade for meat and vegetable pie manufacturing. The dehydrated product is very uniform in quality, and offers the manufacturer of composite food products some advantages over fresh potatoes, especially in the preparation stages. Varieties of Potato Suitable for Dicing There is a fairly wide choice open to the processor and, indeed, the latter may have to spread his production programme to take in the second early varieties, as well as the main crop varieties. The important requirements in potatoes for dicing are: (1) Good solids content (2) White fleshed, although the preference on the Continent of Europe is for cream or yellow flesh (3) Free from after-cooking darkening (4) Low reducing sugars, (under 2 percent) (5) Firm texture after reconstitution, with the dice retaining their shape after cooking. I16