The cooked material is transfered from the cooker into a special mixer. The continuous mixer brings the cooked material in contact with already dried product. The dosing of add-back is at a ratio of 1:3, resulting in a moisture content of 27-30 % in the mixed material. The mixing process initiates granulation that means separation of the potato cells from their cell tissue and a free flowing product is obtained wich, however, still has snowball properties when compressed.

Conditioning is followed by drying which is step-by-step in several dryers of different designs. A flash dryer is used in the first drying step. Roughly 50 % of the mixed material's moisture is removed during some seconds. In the downstream fluidized-bed dryer/cooler, the add-back moisture is set and the mixed material is cooled. The end product is screened from the cooled mixture and gently dried to a final moisture content of 7-9 % in the third drying stage at low feed air temperatures.

The final product - the potato granules - are used in different market segments. As mashed potatoes in retail and food service segments or as ingredient in different products for the food industry.