袋裝罐裝盒裝研磨散裝即食馬鈴薯片

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產品描述

  • 標準 馬鈴薯 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 馬鈴薯泥.
  • Potato flakes are versatile and commonly used in dining, baked goods, and various food manufacturing processes.

建議 使用

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

  • 用餐, family daily meals, and buffets.
  • Fried meatballs and pasta dishes.
  • 休閒食品, including chips and crisps.
  • Baked goods such as cakes, 餅乾, 薄煎餅, 鬆餅, 炸甜甜圈, 麵包, and dumplings.
  • 作為肉汁增稠劑, 醬汁, and stews.
  • Used as a coating for cooking fish, 肉, 和蔬菜.
  • As a binder for meat and fish in recipes.
  • Even in pet food for added nutrition or texture.

補液

  • 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.

OEM 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
  • 客製化

財產

財產Rating
遊離可溶性澱粉中等的
黏度中等的
吸水性中等的
細胞破損率低的 – 中等的
添加劑單酸甘油酯; 焦磷酸鹽; 檸檬酸; 亞硫酸氫鈉 (選修的)
After water complex texture粉狀的, 蓬鬆的, 新鮮馬鈴薯泥和類似的

規格:

財產Rating
遊離可溶性澱粉中等的
黏度中等的
吸水性中等的
細胞破損率低的 – 中等的
添加劑單酸甘油酯; 焦磷酸鹽; 檸檬酸; 亞硫酸氫鈉 (選修的)
After water complex texture粉狀的, 蓬鬆的, 新鮮馬鈴薯泥和類似的
堆積密度250 – 450 克/立方英尺
粒徑100% 穿過 1.7 毫米 (1680 麥克風)
水分含量10.0% (最大限度) 按重量.
二氧化硫180 百萬分之一 (最大限度)
減少糖分2.5% – 0.4%
微生物限度
TPC100,000/最大克數
大腸菌群100/最大克數
輸入致病性E. 大腸桿菌缺席的
沙門氏菌缺席的
每 100GRM 的營養. 近似值.
水分6.00 G
粗蛋白質5.50 G
碳水化合物85.00 G
膳食纖維0.25 G (assuming a typo for kg)
粗脂肪0.25 G
卡路里380.0 kcal (assuming a typo for K.Cal)

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