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regions of the country with savory flavors reflecting the tastes and preferences from each region. The bolillo is long, in the shape of an oval, with a crunchy crust and a soft inside. It is a Mexican variation of the French baguette. Teleras are a variation of the bolillo, but they are more round in shape, divided into three sections and are usually softer. Conchas are Mexican sweet rolls shaped or patterned in the shape of sea shells as well as other designs. Different dehydrated potato products (fine potato flour, standard potato flakes and standard potato granules) were applied in formulations of telera, bolillos and conchas at different percentages to determine what product and at what percentage provides the best properties in final baked goods. Study results found the application of potato flour and standard potato flakes at levels of 7 percent provided advantages to bolillos, teleras and conchas in terms of yield, firmness and shelf life. BETTER MUFFINS How can U.S. potatoes improve commercial-bakery muffins? A study by the American Institute of Baking (AIB International) investigated the application of U.S. dehydrated potato products in muffin production as a fat replacement. U.S.-based AIB International is a baker’s trade organization known internationally as a technology transfer center for bakers and food processors. The AIB application study included U.S. standard potato flakes, ground standard potato flakes, standard potato granules and fine potato flour. The study found the use of dehydrated potato enables the reduction of added fat in the formulation, thus saving overall ingredient costs. With the fat reduction, the calories were also decreased, resulting in a healthier muffin. The most favorable results were obtained by using 7 percent (flour basis) of ground standard potato flakes, achieving a 25 percent reduction of added fat in the formulation. Other benefits were an increase in yield, further extending the value derived from each batch of muffin batter. DOUGHNUTS IN INDONESIA In Indonesia, the USPB conducted a www.potatogrower.com 15