#$%^&*AU2014200757A120150903.pdf#####Starch-based food material such as potato is processed using the following steps: 1. (optional) chilling the starch material to 1 to 30 C for 2 to 30 hours, preferably 24 hours. 2. subjecting the starch to cooking so as to fully gelatinise and cook the starch. 3. chilling the cooked starch to allow the starch to retrograde. 4. (optionally) Pre heating the chilled starch to minimize processing time. 5. processing the cooked starch at high sheer so as to rupture the starch cells and create a material with a very gluey non flowing texture. 6. (optionally) cooking the material to increase hardness and texture. 7. forming and or packaging the material to a desired product shape. 8. chilling the shaped material to allow it to form a solid gel.
