USPB's dehy engineer was invited to participate with CANAINPA (National Bakery Association) in a seminar on the application of dehydrated potatoes in different baked goods.
Conducted at the chamber's technical facilities in Mexico City in August, the three-day seminar included production of white bread (telera and bolillo) using 7 percent fine potato flour; flavored breads (onion and garlic) using 7 percent fine potato flour; and "Corona del Bicentenario" (Bicentenary Crown) developed by CANAINPA, using dehydrated potato dices for stuffing (around 300 grams per bread).
Although this seminar was not sponsored by the USPB the bakery chamber requested the Board integrate the USPB engineer into these courses to enrich them with the knowledge of the engineer.
On August 27, the USPB engineer participated in a special course for a representation of bakers from Morelia to educate them about production of the Bicentenary Crown, using U.S. dehydrated potato dices. During this special course, the engineer provided information about correct rehydration of potato dices and how to integrate them into this type of bread.