Dump the bread out of the pan and place the loaf upside down on cooling racks or conveyor belt. Purpose of placing the baked loaf upside down is to allow the loaf to retain its square shape. 100 Potato Flour 3 Water, variable 65 Yeast, compressed 2 Salt 2 Sugar 6 Shortening 5 Milk, dry nonfat 6 Mineral yeast food 0.25 Mix the dough using the same procedures as for white pan bread. This gelatinized starch is readily converted to maltose sugar by the flour enzyme diastase. This is the reason why potatoes speed up the fermentation process.
Potatoes also contain growth promoting mineral substances which stimulate yeast development.
Make up of dough etc. are the same as for white bread. Percentages of bread ingredients are the same as for white bread with the exception that whole wheat bread contain only whole wheat flour, whereas wheat bread contain both whole wheat and white flour in various amounts. All bread production procedures are the same as white bread. Many other varieties of breads can be produced using 7 Grain Cereals, Corn Meal, Cheese, Dehydrated Garlic, Dehydrated Onions, and Nuts in the formula.