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Thanks to a certain air flow, the flaked product is quickly cooled fırst and then dried, making it ready. After cooking and crushing, the product comes out moist and hol. Therefore, a quick drying process should be carried out. üne of the most important issues here is not ta harm the starch of the product. Resting after flake formation is essential. Far !his reason, a long-term cooling and drying process is carried aut.