ForgeCorvus wrote: ↑Fri Jan 14, 2022 4:14 pm
You might need something more like a flour mill to get the fine powder you're after.
Mind you, they're not cheap........ Got a big birthday coming??
OK..... Some deeper research. This IS rocket science and all those smarmy youtubers that say this is easy, seem to be short changing us! Maybe there's a myriad preppers out there with buckets full of dried mash that they have never tried!
Anyhow. Here is my research so far.... Fascinating!!!
The TLDR version is:
Must maintain cell structure, temperature is critical. Grinding is not the answer!
Conclusion 1: Forget about trying to replicate instant mash!
Conclusion 2: Go back to drying blanched cubes.
First I consulted Youtube and found this.
This Youtuber .... https://www.youtube.com/watch?v=fMH_aPUsdTc
....describes exactly the same issue with the re-hydrate not working out as an INSTANT mash. She uses a coffee grinder to grind the 5h1t out of the dried flakes, just as I did. There were some smarmy comments, but so far, the hint seems to be to re-hydrate longer and even boil them up again before remashing.
I compared my home made grindings with the contents of a sachet of cheapest Asda dried mash. There is a definite difference in structure. Mine is something like sandy dust: I'll say roughly spherical grains. Examining the commercial product, it has flakes of a wholly different structure. Not a powder at all, but small VERY fine, soft flakes. Popping a bit of the Asda stuff on my tongue and it dissolves in my mouth. Try that with my powder and it stayed gritty. That flake structure must be giving it more surface area to let the water in.
Then I checked out Wikipedia that gave great clues about the flake structure.
There are two patents for the manufacture of instant mash. Interesting in that they discuss how the cell structure needs to be maintained and how grinding is bad...
"The critical feature of that process was the application of the potatoes to the heated surface in a substantially monocellular layer. The product was thus obtained as a thin sheet or flake of about 0.004 to 0.010 inch thickness."
"... comminute the potato to the desired degree without producing any substantial 'disintegration of the resulting particles...
The resulting-material may be shredded, or otherwise more finely divided, but it is essential that in this operation the cellwalls which inclose the starch cells or granules be not. ruptured, as would be the case if the potatoes were divided by a grinding or. crushing operation. The shredding may be performed by forcing the potatoes through a screen in such a manner as not to pulp or otherwise destroy the cellular structure and the resulting material is then dehydrated by being subjected to the action of and does not reach a temperature at which any substantial injurious" change of. the potato will result. ,While this shredding operation divides the potatoes into small particles, yet the latter are still relatively large compared with the cells inclosing the starch granules, and I have discovered that. said cells, or at any rate the vastly greater number of the said cells, are not ruptured by shredding where proper methods of comminution are adopted. It is the fact that these cells'are maintained intact which enables the potatoes on remoistening to be perfectly returned-to their original condition.
The stated temperature of the air employed in dehydrating is essential, for I have found that unless the temperature is maintained between the limits mentioned mechanically present it has not lost its water of constitution. If the water of constitution be expelled, as may happen if the conditions set forth are not adhered to, the product cannot be restored to its original texture and composition by the addition of water. The addition of water to the dried material can only restore the original material where the drying operation has removed only the water mechanically present."