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In 1948, one new franchisee opened a store after paying $50 (approx. $1,095 in 2024 dollars) plus the cost of 100 sacks of spudnut flour. [4] By 1952, when the Peltons were on the cover of the April 1952 edition of Mechanix Illustrated (“Their Potatoes Make Dough”), [ 5 ] a franchise cost $1,750, plus equipment and other costs, for an ...
Potato doughnuts share similar ingredients to normal doughnuts, but have all or most of the flour replaced with either mashed potatoes [14] or potato starch. [15]Potato doughnuts tend to be a light, fluffy variety of doughnut [16] and are usually topped with the same variety of frosting or toppings as other doughnuts. [16]
Potato flour became an industrial product in the late 1800s, though not until 1941 was Potetmelfabrikkenes Salgskontor created as a cooperative. These two merged in 1981 to create Norske Potetindustrier that changed name to HOFF Norske Potetindustrier in 1994 when the local distilleries and production plants were merged with the distribution ...
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The dish is a potato-based dough into which a filling made of chopped beef and onions, whole olives, hard-boiled eggs, cumin and other herbs and spices is stuffed. Once prepared, the obloid mass is dredged in flour and deep-fried. Potato flour is often added to give greater consistency to the
French flour type numbers (type de farine) are a factor of 10 smaller than those used in Germany, because they indicate the ash content (in milligrams) per 10 g flour. Type 55 is the standard, hard-wheat white flour for baking, including puff pastries ( pâte feuilletée ).