Potato Flakes

Description

Potato flakes are yellow to cream in color, with a characteristic potato smell and taste. They have a creamy, floury consistency. The production of the raw material consists of boiling potatoes, mashing them and crushing them on the surface of the drum. They are then dried and scraped off the drum.

Potato flakes are used as a thickener and binder. 100 grams of flakes mixed with 500 ml of water at 75ºC creates a non-sticky, fluffy mass resembling mashed potatoes with a characteristic potato flavor.

Salsal Trading SA offers two types: potato flakes without additives and potato flakes with additives. The ingredients of potato flakes with additives are: mono- and diglycerides of fatty acids (E471), diphosphates (E450), citric acid (E330), antioxidants (E304), sodium metabisulfite (E223) and turmeric.

Potato flakes are made from non-genetically modified potatoes.

Physical and chemical characteristics	Value
Size of petals	0,2 ÷ 4 mm
Bulk density	240 ÷ 380 g/dm³
Moisture content	Max. 10%
Reducing sugars	< 5,5%
Starch	65 ÷ 80%
Free starch	3,4 ÷ 4,0%
Ash	2,0 ÷ 3,0%
Particles insoluble in 10% HCl	< 0,15%
Water absorption	7 ÷ 9 cm³/g

The shelf life of Potato Flakes without additives is 8 months. Potato Flakes with additives can be stored for 12 months.

The product should be stored in dry, clean, cool, well-ventilated warehouses, at an air temperature not exceeding 20°C and relative humidity not exceeding 75%.

Salsal Trading SA supplies its Business Partners with potato flakes in 20 kg bags.

Potato Flakes have a wide range of applications in the food industry. They are used as thickeners in food products such as instant soups and sauces, and are also an ingredient in mashed potatoes. Potato Flakes are also used in the production of frozen potato products. In the bakery industry, they improve the taste and smell of products and extend their freshness. Dried potatoes are also an ingredient in the production of potato snacks, such as crisps.