Standard Bulk Instant Potato Flakes Bagged Canned or Boxed

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Product Description

  • Standard potato flakes are produced from fresh potatoes through a series of steps: peeling, washing, slicing, pre-cooking, cooling, cooking, mashing, and drum-drying.
  • The final product is typically bright white and has a dry, powdery texture after rehydration, resembling freshly cooked and mashed potatoes.
  • Potato flakes are versatile and commonly used in dining, baked goods, and various food manufacturing processes.

Recommendations of use

This product can be used in various dishes and food preparations, including:

  • Dining, family daily meals, and buffets.
  • Fried meatballs and pasta dishes.
  • Snack foods, including chips and crisps.
  • Baked goods such as cakes, cookies, pancakes, muffins, fried donuts, bread, and dumplings.
  • As a thickener for gravies, sauces, and stews.
  • Used as a coating for cooking fish, meat, and vegetables.
  • As a binder for meat and fish in recipes.
  • Even in pet food for added nutrition or texture.

Rehydration

  • For ideal rehydration of instant mashed potatoes, it’s recommended to use cold milk mixed with water up to 77°C (171°F).
  • This method helps achieve a smooth, powdery texture.
  • It’s important to avoid using boiling water for rehydration because it can cause the cells to rehydrate too quickly, leading to cell rupture and resulting in a viscous texture.

Package

  • 25 kg double-bagged potato flakes
  • 0.5-1 kg bagged potato flakes
  • 0.5-1 kg boxed potato flakes
  • 1.5-2.5kg canned potato flakes
  • OEM

Property

PropertyRating
Free soluble starchMedium
ViscosityMedium
AbsorbentMedium
Cell breakage rateLow – Medium
Additivesmonoglycerides; pyrophosphate; citric acid; sodium bisulfite (optional)
After water complex texturepowdery, fluffy, fresh mashed potatoes and similar

Specifications:

PropertyRating
Free soluble starchMedium
ViscosityMedium
AbsorbentMedium
Cell breakage rateLow – Medium
Additivesmonoglycerides; pyrophosphate; citric acid; sodium bisulfite (optional)
After water complex texturepowdery, fluffy, fresh mashed potatoes and similar
Bulk Density250 – 450 g/ft³
Particle Size100% thro 1.7 mm (1680 Mic)
Moisture Content10.0% (Max) by Wt.
Sulphur Di Oxide180 ppm (Max)
Reducing Sugars2.5% – 0.4%
Microbial Limits
TPC100,000/g Max
Coliforms100/g Max
Enter pathogenic E. coliAbsent
SalmonellaAbsent
Nutrition Per 100GRM. Appr.
Moisture6.00 g
Crude Protein5.50 g
Carbohydrates85.00 g
Dietary Fiber0.25 g (assuming a typo for kg)
Crude Fat0.25 g
Calories380.0 kcal (assuming a typo for K.Cal)

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