{"id":1633,"date":"2026-07-03T16:46:13","date_gmt":"2026-07-03T08:46:13","guid":{"rendered":"https:\/\/tudous.cn\/?p=1633"},"modified":"2026-07-17T09:58:58","modified_gmt":"2026-07-17T01:58:58","slug":"how-to-store-potato-powder-ingredients-shelf-life-moisture-absorption-and-preventing-caking","status":"publish","type":"post","link":"https:\/\/tudous.cn\/en\/how-to-store-potato-powder-ingredients-shelf-life-moisture-absorption-and-preventing-caking\/","title":{"rendered":"\u9a6c\u94c3\u85af\u7c89\u7c7b\u539f\u6599\u5982\u4f55\u50a8\u5b58\uff1f\u4fdd\u8d28\u671f\u3001\u53d7\u6f6e\u3001\u7ed3\u5757\u95ee\u9898\u600e\u4e48\u907f\u514d"},"content":{"rendered":"<div data-elementor-type=\"wp-post\" data-elementor-id=\"1633\" class=\"elementor elementor-1633\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-58b54fd e-con-full e-flex e-con e-parent\" data-id=\"58b54fd\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div 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p {\r\n    margin: 0 0 18px;\r\n    font-size: 16px;\r\n    line-height: 2;\r\n    color: var(--td-text);\r\n  }\r\n\r\n  .td-lead {\r\n    font-size: 17px !important;\r\n    color: #3b3b3b !important;\r\n  }\r\n\r\n  .td-highlight-box {\r\n    margin: 34px 0;\r\n    padding: 24px 28px;\r\n    background: #f3f8eb;\r\n    border-left: 5px solid var(--td-green);\r\n  }\r\n\r\n  .td-highlight-box p {\r\n    margin-bottom: 0;\r\n    color: #315238;\r\n  }\r\n\r\n  .td-bold {\r\n    font-weight: 800;\r\n    color: #111;\r\n  }\r\n\r\n  @media (max-width: 1024px) {\r\n    .td-hero h1 {\r\n      font-size: 44px;\r\n    }\r\n\r\n    .td-hero-grid {\r\n      grid-template-columns: 1fr;\r\n      gap: 28px;\r\n    }\r\n\r\n    .td-hero-badges {\r\n      grid-template-columns: repeat(3, 1fr);\r\n    }\r\n\r\n    .td-hero-features {\r\n      grid-template-columns: repeat(2, 1fr);\r\n    }\r\n\r\n    .td-article-container {\r\n      grid-template-columns: 220px minmax(0, 1fr);\r\n      gap: 24px;\r\n    }\r\n\r\n    .td-main {\r\n      padding: 36px 32px;\r\n    }\r\n\r\n    .td-main-title {\r\n      font-size: 30px !important;\r\n    }\r\n  }\r\n\r\n  @media (max-width: 767px) {\r\n    .td-hero {\r\n      padding: 42px 16px 40px;\r\n    }\r\n\r\n    .td-hero h1 {\r\n      font-size: 32px;\r\n      line-height: 1.18;\r\n    }\r\n\r\n    .td-hero-desc {\r\n      font-size: 15px;\r\n      line-height: 1.9;\r\n      margin-top: 22px;\r\n    }\r\n\r\n    .td-hero-badges,\r\n    .td-hero-features {\r\n      grid-template-columns: 1fr;\r\n    }\r\n\r\n    .td-article-wrap {\r\n      padding: 28px 12px;\r\n    }\r\n\r\n    .td-article-container {\r\n      display: block;\r\n    }\r\n\r\n    .td-side {\r\n      position: sticky;\r\n      top: 10px;\r\n      z-index: 9;\r\n      margin-bottom: 18px;\r\n      padding: 18px 16px;\r\n      max-height: 42vh;\r\n      overflow-y: auto;\r\n    }\r\n\r\n    .td-side h3 {\r\n      font-size: 18px;\r\n      margin-bottom: 12px;\r\n    }\r\n\r\n    .td-point {\r\n      grid-template-columns: 34px 1fr;\r\n      padding: 10px 0;\r\n    }\r\n\r\n    .td-point span {\r\n      font-size: 13px;\r\n      line-height: 1.6;\r\n    }\r\n\r\n    .td-main {\r\n      padding: 28px 18px;\r\n    }\r\n\r\n    .td-main-title {\r\n      font-size: 26px !important;\r\n    }\r\n\r\n    .td-main h2 {\r\n      font-size: 22px;\r\n      margin-top: 34px;\r\n    }\r\n\r\n    .td-main p {\r\n      font-size: 15px;\r\n      line-height: 1.9;\r\n    }\r\n  }\r\n<\/style>\r\n\r\n<section class=\"td-page-wrap\">\r\n\r\n  <section class=\"td-hero\">\r\n    <div class=\"td-hero-inner\">\r\n      <div class=\"td-hero-kicker\">Storage Management of Potato-Based Ingredients<\/div>\r\n\r\n      <div class=\"td-hero-grid\">\r\n        <div>\r\n          <h1>\r\n            How should potato-based ingredients be stored?<br>\r\n            <span>How can I prevent issues related to shelf life, moisture absorption, and caking?<\/span>\r\n          <\/h1>\r\n\r\n          <p class=\"td-hero-desc\">\r\n            Whole potato flour and potato starch are highly hygroscopic; if stored improperly, they are prone to absorbing moisture, caking, developing off-odors, and deteriorating in quality. Implementing effective moisture control, spoilage prevention, and first-in, first-out (FIFO) management are key to ensuring the consistency of raw materials and food safety.\r\n          <\/p>\r\n        <\/div>\r\n\r\n        <div class=\"td-hero-badges\">\r\n          <div class=\"td-hero-badge\">\r\n            <strong>Moisture Control<\/strong>\r\n            <span>Moisture Protection and Humidity Control<\/span>\r\n          <\/div>\r\n\r\n          <div class=\"td-hero-badge\">\r\n            <strong>Shelf Life<\/strong>\r\n            <span>Shelf Life Management<\/span>\r\n          <\/div>\r\n\r\n          <div class=\"td-hero-badge\">\r\n            <strong>FIFO Storage<\/strong>\r\n            <span>First In, First Out<\/span>\r\n          <\/div>\r\n        <\/div>\r\n      <\/div>\r\n\r\n      <div class=\"td-hero-features\">\r\n        <div class=\"td-hero-feature\">\r\n          <strong>Moisture Protection<\/strong>\r\n          <span>Store in a dry, well-ventilated, cool place to prevent moisture absorption and caking.<\/span>\r\n        <\/div>\r\n\r\n        <div class=\"td-hero-feature\">\r\n          <strong>To Prevent Spoilage<\/strong>\r\n          <span>Keep away from odors, sources of contamination, and high-temperature environments.<\/span>\r\n        <\/div>\r\n\r\n        <div class=\"td-hero-feature\">\r\n          <strong>Shelf Life<\/strong>\r\n          <span>In addition to checking the date on the label, you should also assess the actual condition of the product.<\/span>\r\n        <\/div>\r\n\r\n        <div class=\"td-hero-feature\">\r\n          <strong>Management<\/strong>\r\n          <span>Ensure proper incoming inspection, routine inspections, labeling, and batch traceability.<\/span>\r\n        <\/div>\r\n      <\/div>\r\n    <\/div>\r\n  <\/section>\r\n\r\n  <section class=\"td-article-wrap\">\r\n    <div class=\"td-article-container\">\r\n\r\n      <aside class=\"td-side\">\r\n        <h3>Key Points of the Article<\/h3>\r\n\r\n        <div class=\"td-point\">\r\n          <strong>01<\/strong>\r\n          <span>Potato-based ingredients are sensitive to moisture; once exposed to moisture, they are prone to clumping, developing an off-odor, and deteriorating in quality.<\/span>\r\n        <\/div>\r\n\r\n        <div class=\"td-point\">\r\n          <strong>02<\/strong>\r\n          <span>The expiration date is not a guarantee; storage conditions directly affect the actual usable period.<\/span>\r\n        <\/div>\r\n\r\n        <div class=\"td-point\">\r\n          <strong>03<\/strong>\r\n          <span>The warehouse should be dry, well-ventilated, and cool, and should be protected from high temperatures, high humidity, and significant day-night temperature fluctuations.<\/span>\r\n        <\/div>\r\n\r\n        <div class=\"td-point\">\r\n          <strong>04<\/strong>\r\n          <span>Caking is often a sign of moisture; if the product is severely caked, has an unusual odor, or has changed color, it is not recommended to continue using it.<\/span>\r\n        <\/div>\r\n\r\n        <div class=\"td-point\">\r\n          <strong>05<\/strong>\r\n          <span>Food processing plants should establish systems for incoming inspections, regular inspections, labeling and traceability, and first-in, first-out (FIFO) practices.<\/span>\r\n        <\/div>\r\n      <\/aside>\r\n\r\n      <article class=\"td-main\">\r\n        <h2 class=\"td-main-title\">How should potato-based ingredients be stored? How can you prevent issues such as expiration, moisture absorption, and clumping?<\/h2>\r\n        <div class=\"td-title-line\"><\/div>\r\n\r\n        <p class=\"td-lead\">\r\n          You buy a batch of potato flour or potato starch\u2014it\u2019s perfectly fine at first, but when you open it after it\u2019s been sitting for a while, you find it\u2019s clumped into hard lumps and gives off a strange odor. Even when rehydrated or processed, the results are nowhere near as good as before. This kind of frustration is not uncommon in food factories and restaurant kitchens.\r\n        <\/p>\r\n\r\n        <p>\r\n          Potato starch may seem unremarkable, but storing it properly is crucial. When stored correctly, it will remain in good condition until its expiration date; however, improper storage can lead to moisture absorption, clumping, and spoilage\u2014which not only wastes raw materials and increases costs but can also affect product quality and even food safety. This article explains the ins and outs of storing potato flour: why problems often arise, how long the shelf life actually is, and how to prevent moisture absorption and clumping.\r\n        <\/p>\r\n\r\n        <h2>Let\u2019s get one thing straight: Why is potato starch so \u201cdelicate\u201d?\u201d<\/h2>\r\n\r\n        <p>\r\n          To store them properly, you first need to understand their \u201ctemperament.\u201d The potato-based powders referred to here mainly include whole potato flour and potato starch. Although they have different properties, they share a common weakness when it comes to storage\u2014they are susceptible to moisture.\r\n        <\/p>\r\n\r\n        <p>\r\n          This type of powder has fine particles and a large specific surface area, making it highly hygroscopic and particularly prone to absorbing moisture from the air. Once it absorbs moisture, a series of problems ensues: first, it clumps; then, it creates conditions conducive to microbial growth; and eventually, it may develop mold, an off-flavor, or spoil. Since whole potato powder retains the nutritional and flavor components of potatoes, it is even more \u201cdelicate\u201d than pure starch and is more prone to quality degradation and off-flavors once it absorbs moisture.\r\n        <\/p>\r\n\r\n        <p>\r\n          So, to put it simply, the key to storing potato starch boils down to four words: \u201cprevent moisture and prevent spoilage.\u201d It is around this core principle that the following series of guidelines are based.\r\n        <\/p>\r\n\r\n        <div class=\"td-highlight-box\">\r\n          <p>\r\n            In simple terms: dry, cool, airtight, and well-ventilated are the basic principles for storing potato-based ingredients.\r\n          <\/p>\r\n        <\/div>\r\n\r\n        <h2>How long is the shelf life, exactly?<\/h2>\r\n\r\n        <p>\r\n          Many people wonder how long potato starch will keep. In fact, there is no single standard answer to this question; it depends on several factors.\r\n        <\/p>\r\n\r\n        <p>\r\n          <span class=\"td-bold\">Check the product type and packaging.<\/span>\r\n          Generally speaking, potato starch has a shelf life of more than one year when the packaging is intact and it is stored properly; potato flour, due to its more complex composition, has a relatively shorter shelf life, typically around one year. Please refer to the information on the product packaging for specific details. Shelf life may vary depending on the manufacturer, production process, and packaging type.\r\n        <\/p>\r\n\r\n        <p>\r\n          <span class=\"td-bold\">The key lies in the premise of \u201cproper storage.\u201d<\/span>\r\n          It is important to emphasize that the shelf life indicated on the packaging refers to the shelf life under proper storage conditions. If the storage environment is humid or hot, or if the packaging is not properly resealed after opening, the period during which the product remains in good condition will be significantly shortened. In other words, the shelf life is not an \u201cabsolute guarantee\u201d; storage conditions are the true determining factor.\r\n        <\/p>\r\n\r\n        <p>\r\n          <span class=\"td-bold\">Use as soon as possible after opening.<\/span>\r\n          Unopened raw materials are relatively stable, but once opened, the powder is directly exposed to the air, and the risk of moisture absorption and contamination increases dramatically. Therefore, after opening, store the product in an airtight container and use it up as soon as possible; do not let it sit for too long.\r\n        <\/p>\r\n\r\n        <p>\r\n          <span class=\"td-bold\">Look at the status, not just the date.<\/span>\r\n          Even if the product is still within its shelf life, it should not be used if the powder is severely clumped, has an abnormal color, or emits a musty or foul odor. Conversely, when determining whether a product is usable, you should not rely solely on the date on the label; instead, you should make a comprehensive judgment based on its actual condition.\r\n        <\/p>\r\n\r\n        <h2>Moisture is the number one enemy<\/h2>\r\n\r\n        <p>\r\n          Of all storage problems, moisture is the most common and the most damaging. If you can keep moisture at bay, you\u2019ll avoid most of the trouble. How can you do that?\r\n        <\/p>\r\n\r\n        <p>\r\n          <span class=\"td-bold\">Store in a cool, dry place.<\/span>\r\n          This is the most basic rule. Warehouses or storage areas for potato starch must be kept dry, well-ventilated, and cool, and high temperatures and humidity must be avoided. Special care must be taken during the rainy season in southern China and during the hot, humid summer months; if necessary, dehumidifiers and desiccants can be used to control the humidity.\r\n        <\/p>\r\n\r\n        <p>\r\n          <span class=\"td-bold\">Keep them away from walls and off the floor; don't stack them directly on the ground.<\/span>\r\n          Here\u2019s a detail that many people overlook: Don\u2019t stack bags of powder directly on the floor or against the wall. The floor and walls tend to retain moisture, and direct contact can cause the bottom layers or the portions of the material touching the wall to become damp and clump together. The correct approach is to elevate the material using pallets or shelves, keeping it at a certain distance from the floor and walls to allow air to circulate.\r\n        <\/p>\r\n\r\n        <p>\r\n          <span class=\"td-bold\">Avoid excessive temperature differences that can cause \u201ccondensation.\u201d<\/span>\r\n          When temperatures fluctuate wildly, moisture in the air can easily condense on the surface of powdered materials\u2014a phenomenon known as \u201ccondensation.\u201d This can also lead to moisture absorption. Therefore, you should strive to maintain a stable temperature in the storage environment and avoid frequent shifts between hot and cold conditions. Do not open packages of raw materials immediately after removing them from a cold storage facility or low-temperature environment; it is best to allow them to return to room temperature before opening to prevent surface condensation.\r\n        <\/p>\r\n\r\n        <p>\r\n          <span class=\"td-bold\">Packaging seals must be managed.<\/span>\r\n          Properly sealed packaging is the first line of defense against moisture. Keep the packaging of unopened raw materials intact and free of damage. After opening, be sure to reseal the package tightly to minimize contact with air. If possible, divide the contents into smaller portions so you can take only what you need, thereby avoiding repeated opening and closing of the entire package.\r\n        <\/p>\r\n\r\n        <h2>Caking is often a \u201csign\u201d of moisture.\u201d<\/h2>\r\n\r\n        <p>\r\n          Caking is another common problem in the storage of potato starch, and it usually goes hand in hand with moisture absorption.\r\n        <\/p>\r\n\r\n        <p>\r\n          <span class=\"td-bold\">The root cause of caking is usually moisture absorption.<\/span>\r\n          When the powder absorbs moisture, the particles stick together, forming hard lumps of varying sizes. Therefore, the fundamental way to prevent caking is still the set of moisture-proof measures discussed earlier.\r\n        <\/p>\r\n\r\n        <p>\r\n          <span class=\"td-bold\">Stacking the material too high can also cause clumping.<\/span>\r\n          In addition to moisture exposure, if the number of layers is too high or the stack is too heavy, the raw materials at the bottom will be subjected to prolonged pressure and are likely to become compacted and clumped together. Therefore, when stacking, be sure to control the height of the stack and avoid stacking too tightly; if necessary, rearrange the stack periodically to relieve pressure on the bottom layer.\r\n        <\/p>\r\n\r\n        <p>\r\n          <span class=\"td-bold\">Minor clumping and severe clumping should be treated differently.<\/span>\r\n          If the product has formed soft, crumbly clumps that fall apart when squeezed\u2014caused merely by slight pressure or brief exposure to moisture\u2014it can generally still be used normally. However, if severe moisture exposure has caused hard, compacted clumps to form\u2014especially if they appear dark in color or have an unusual odor\u2014this indicates a quality issue, and the product should no longer be used.\r\n        <\/p>\r\n\r\n        <h2>In addition to moisture protection, don\u2019t overlook these either<\/h2>\r\n\r\n        <p>\r\n          When storing potato starch, there are a few other points that are just as important as preventing moisture and clumping.\r\n        <\/p>\r\n\r\n        <p>\r\n          <span class=\"td-bold\">Store away from light.<\/span>\r\n          Prolonged exposure to light\u2014especially direct sunlight\u2014can accelerate the deterioration of the raw materials and may also affect their color and composition. Therefore, store them in a place protected from light; do not place them near windows or in areas exposed to sunlight.\r\n        <\/p>\r\n\r\n        <p>\r\n          <span class=\"td-bold\">Stay away from sources of odors.<\/span>\r\n          Powdered ingredients easily absorb odors. When storing them, keep them away from items with strong odors\u2014such as chemicals, cleaning products, and strongly scented foods\u2014to prevent cross-contamination. Otherwise, the ingredients will absorb unwanted odors, which will affect the flavor of the final product.\r\n        <\/p>\r\n\r\n        <p>\r\n          <span class=\"td-bold\">Prevent insect and rodent infestations, and maintain good hygiene.<\/span>\r\n          Warehouses must implement measures to prevent infestations by insects, rodents, and flies, maintain a clean and hygienic environment, and prevent contamination of raw materials. This is not only a quality requirement but also a basic requirement for food safety.\r\n        <\/p>\r\n\r\n        <p>\r\n          <span class=\"td-bold\">First-in, first-out; categorized management.<\/span>\r\n          In accordance with the \u201cfirst-in, first-out\u201d principle, materials received first should be used first to prevent certain raw materials from accumulating and expiring. At the same time, raw materials of different types and batches should be sorted, stored in separate areas, and clearly labeled to facilitate management and traceability.\r\n        <\/p>\r\n\r\n        <h2>A Few Practical Recommendations for Food Processing Plants<\/h2>\r\n\r\n        <p>\r\n          For food factories operating on a large scale, storage practices can also be standardized through better management.\r\n        <\/p>\r\n\r\n        <p>\r\n          First, establish a system for incoming inspections and regular inspections. When raw materials are received, check that the packaging is intact and that the materials have not become damp or spoiled. Conduct regular inspections during storage to promptly identify and address issues such as moisture, caking, and products nearing their expiration dates.\r\n        <\/p>\r\n\r\n        <p>\r\n          Second, control inventory levels and procure materials wisely. Schedule purchases based on actual usage to avoid ordering too much at once and allowing inventory to sit for too long, ensuring that raw materials are used while they are in optimal condition.\r\n        <\/p>\r\n\r\n        <p>\r\n          Third, maintain accurate records and labeling. The date of receipt, shelf life, and batch number for each batch of raw materials must be clearly recorded and labeled to ensure that their origin and destination can be traced.\r\n        <\/p>\r\n\r\n        <h2>Conclusion<\/h2>\r\n\r\n        <p>\r\n          When it comes to storing potato-based ingredients, it all boils down to preventing moisture and spoilage. While this may seem simple, there are many nuances involved: a dry, cool environment; stacking the products away from walls and off the floor; airtight packaging; stable temperature; and precautions against light and odors\u2014along with first-in, first-out (FIFO) management. Only by ensuring each of these steps is properly followed can the quality and shelf life of the raw materials be truly preserved.\r\n        <\/p>\r\n\r\n        <p>\r\n          Raw materials are the foundation of any product. By ensuring that this \u201cinvisible\u201d task of storage is handled thoroughly\u2014preventing losses caused by moisture, caking, and spoilage\u2014we not only save costs but also safeguard product quality and food safety. A little care in storage goes a long way toward ensuring the consistent quality and reliability of our raw materials.\r\n        <\/p>\r\n      <\/article>\r\n\r\n    <\/div>\r\n  <\/section>\r\n\r\n<\/section>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-15a30c83 e-con-full e-flex e-con e-parent\" data-id=\"15a30c83\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-2ecc4a67 elementor-widget elementor-widget-html\" data-id=\"2ecc4a67\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t\t<style>\r\n  .js-potato-cta {\r\n    width: 100%;\r\n    padding: 86px 24px 92px;\r\n    background:\r\n      radial-gradient(circle at 50% 0%, rgba(216, 182, 76, 0.12), transparent 32%),\r\n      repeating-linear-gradient(135deg, rgba(255,255,255,.035) 0 1px, transparent 1px 18px),\r\n      #17140f;\r\n    color: #fff;\r\n    text-align: center;\r\n    font-family: \"Noto Serif SC\", \"Microsoft YaHei\", Arial, sans-serif;\r\n    position: relative;\r\n    overflow: hidden;\r\n  }\r\n\r\n  .js-potato-cta::before {\r\n    content: \"\";\r\n    position: absolute;\r\n    inset: 0;\r\n    background:\r\n      linear-gradient(90deg, transparent, rgba(216, 182, 76, 0.08), transparent);\r\n    pointer-events: none;\r\n  }\r\n\r\n  .js-potato-cta__inner {\r\n    max-width: 760px;\r\n    margin: 0 auto;\r\n    position: relative;\r\n    z-index: 2;\r\n  }\r\n\r\n  .js-potato-cta__eyebrow {\r\n    display: inline-flex;\r\n    align-items: center;\r\n    gap: 10px;\r\n    margin-bottom: 18px;\r\n    color: #d8b64c;\r\n    font-size: 13px;\r\n    line-height: 1.4;\r\n    font-weight: 800;\r\n    letter-spacing: 0.26em;\r\n    text-transform: uppercase;\r\n  }\r\n\r\n  .js-potato-cta__eyebrow::before,\r\n  .js-potato-cta__eyebrow::after {\r\n    content: \"\";\r\n    width: 28px;\r\n    height: 1px;\r\n    background: rgba(216, 182, 76, 0.72);\r\n  }\r\n\r\n  .js-potato-cta h2 {\r\n    margin: 0;\r\n    color: #fffaf1;\r\n    font-size: clamp(34px, 4.6vw, 58px);\r\n    line-height: 1.18;\r\n    font-weight: 800;\r\n  }\r\n\r\n  .js-potato-cta h2 span {\r\n    color: #d8b64c;\r\n  }\r\n\r\n  .js-potato-cta p {\r\n    max-width: 680px;\r\n    margin: 24px auto 0;\r\n    color: rgba(255, 250, 241, 0.68);\r\n    font-size: 17px;\r\n    line-height: 1.9;\r\n    font-weight: 500;\r\n  }\r\n\r\n  .js-potato-cta__actions {\r\n    display: flex;\r\n    justify-content: center;\r\n    margin-top: 42px;\r\n  }\r\n\r\n  .js-potato-cta__button {\r\n    display: inline-flex;\r\n    align-items: center;\r\n    justify-content: center;\r\n    min-width: 190px;\r\n    min-height: 54px;\r\n    padding: 15px 34px;\r\n    background: #d8b64c;\r\n    color: #17140f;\r\n    border: 1px solid #d8b64c;\r\n    text-decoration: none;\r\n    font-size: 15px;\r\n    line-height: 1.2;\r\n    font-weight: 800;\r\n    letter-spacing: 0.04em;\r\n    transition: all 0.28s ease;\r\n  }\r\n\r\n  .js-potato-cta__button:hover {\r\n    background: #f2d982;\r\n    border-color: #f2d982;\r\n    color: #17140f;\r\n    transform: translateY(-2px);\r\n    box-shadow: 0 14px 34px rgba(216, 182, 76, 0.22);\r\n  }\r\n\r\n  @media (max-width: 640px) {\r\n    .js-potato-cta {\r\n      padding: 66px 20px 72px;\r\n    }\r\n\r\n    .js-potato-cta__eyebrow {\r\n      letter-spacing: 0.16em;\r\n      font-size: 12px;\r\n    }\r\n\r\n    .js-potato-cta__eyebrow::before,\r\n    .js-potato-cta__eyebrow::after {\r\n      width: 18px;\r\n    }\r\n\r\n    .js-potato-cta p {\r\n      font-size: 16px;\r\n    }\r\n\r\n    .js-potato-cta__button {\r\n      width: 100%;\r\n      max-width: 280px;\r\n    }\r\n  }\r\n<\/style>\r\n\r\n<section class=\"js-potato-cta\">\r\n  <div class=\"js-potato-cta__inner\">\r\n    <div class=\"js-potato-cta__eyebrow\">COOPERATION \u00b7 Partnership Discussions<\/div>\r\n    <h2>Ensuring high-quality potato raw materials<br>Become your product's<span>Confidence<\/span><\/h2>\r\n    <p>\r\n      We offer sample shipping, customized production capacity, OEM partnerships, and global logistics support, catering to food manufacturers, ingredient distributors, foodservice supply chains, and international trade clients.\r\n    <\/p>\r\n    <div class=\"js-potato-cta__actions\">\r\n      <a class=\"js-potato-cta__button\" href=\"https:\/\/tudous.cn\/en\/contact-us\/\">Contact us now<\/a>\r\n    <\/div>\r\n  <\/div>\r\n<\/section>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-b71a93b e-con-full e-flex e-con e-parent\" data-id=\"b71a93b\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-2af8d222 elementor-post-navigation-borders-yes elementor-widget elementor-widget-post-navigation\" data-id=\"2af8d222\" data-element_type=\"widget\" data-e-type=\"widget\" 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class=\"post-navigation__prev--label\">Previous<\/span><span class=\"post-navigation__prev--title\">Why is the rehydration capacity of potato flour important? How do food manufacturers determine its quality?<\/span><\/span><\/a>\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-post-navigation__separator-wrapper\">\n\t\t\t\t\t<div class=\"elementor-post-navigation__separator\"><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"elementor-post-navigation__next elementor-post-navigation__link\">\n\t\t\t\t<a href=\"https:\/\/tudous.cn\/en\/effect-of-reducing-sugar-content-in-potato-flakes-on-the-color-of-fried-foods\/\" rel=\"next\"><span class=\"elementor-post-navigation__link__next\"><span class=\"post-navigation__next--label\">Next<\/span><span class=\"post-navigation__next--title\">How does the reducing sugar content of potato flour affect the color of fried foods?<\/span><\/span><span class=\"post-navigation__arrow-wrapper post-navigation__arrow-next\"><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-right\" viewbox=\"0 0 256 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M224.3 273l-136 136c-9.4 9.4-24.6 9.4-33.9 0l-22.6-22.6c-9.4-9.4-9.4-24.6 0-33.9l96.4-96.4-96.4-96.4c-9.4-9.4-9.4-24.6 0-33.9L54.3 103c9.4-9.4 24.6-9.4 33.9 0l136 136c9.5 9.4 9.5 24.6.1 34z\"><\/path><\/svg><span class=\"elementor-screen-only\">Next<\/span><\/span><\/a>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>\u9a6c\u94c3\u85af\u7c89\u7c7b\u539f\u6599\u50a8\u5b58\u7ba1\u7406 \u9a6c\u94c3\u85af\u7c89\u7c7b\u539f\u6599\u5982\u4f55\u50a8\u5b58\uff1f \u4fdd\u8d28\u671f\u3001\u53d7\u6f6e\u3001\u7ed3\u5757\u95ee\u9898\u600e\u4e48\u907f\u514d\uff1f \u9a6c\u94c3\u85af\u5168\u7c89\u548c\u9a6c\u94c3\u85af\u6dc0\u7c89\u5438\u6e7f [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"elementor_header_footer","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[],"class_list":["post-1633","post","type-post","status-publish","format-standard","hentry","category-21"],"_links":{"self":[{"href":"https:\/\/tudous.cn\/en\/wp-json\/wp\/v2\/posts\/1633","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tudous.cn\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tudous.cn\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tudous.cn\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tudous.cn\/en\/wp-json\/wp\/v2\/comments?post=1633"}],"version-history":[{"count":5,"href":"https:\/\/tudous.cn\/en\/wp-json\/wp\/v2\/posts\/1633\/revisions"}],"predecessor-version":[{"id":1638,"href":"https:\/\/tudous.cn\/en\/wp-json\/wp\/v2\/posts\/1633\/revisions\/1638"}],"wp:attachment":[{"href":"https:\/\/tudous.cn\/en\/wp-json\/wp\/v2\/media?parent=1633"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tudous.cn\/en\/wp-json\/wp\/v2\/categories?post=1633"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tudous.cn\/en\/wp-json\/wp\/v2\/tags?post=1633"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}