Food Grade Potato Flakes are made from selected potatoes through washing, peeling, cooking, drum drying and flaking. The product is designed for industrial food processing and is widely used in instant mashed potatoes, reconstituted potato chips, bakery systems, soup mixes, meat products, snacks and private label food manufacturing.
Compared with fresh potatoes, dehydrated potato flakes are easier to store, transport and standardize in industrial production. They help food factories reduce raw material preparation time and improve production efficiency.
Core Product Data:
Appearance: Light cream flakes
Odor: Natural potato odor
Moisture: 6.0–8.0%
Reducing Sugar for Frying Applications: ≤ 1.5%
Reducing Sugar for Baking Applications: < 3.0%
Black Specks: ≤ 50 / 100 g
Particle Size: 60–80 mesh
Bulk Density: 220–250 g/L
Packaging: 25 kg/bag
Shelf Life: 24 months
Microbiological Reference:
Total Plate Count: ≤ 100,000 CFU/g
Yeast and Mold: ≤ 2,000 CFU/g
Coliforms: ≤ 100 CFU/g
E. coli: ≤ 10 CFU/g
Bacillus cereus: ≤ 100 CFU/g
Salmonella: Negative
Product Features:
- Stable quality for industrial food production
- Easy rehydration and practical formulation support
- Suitable for mashed potato, snack and bakery systems
- Low reducing sugar option for frying applications
- Convenient transport and storage
- Bulk supply with export documentation support
Applications:
- Instant mashed potato
- Reconstituted potato chips
- Bakery products
- Soup and seasoning systems
- Meat product fillers
- Snacks and convenience foods
- Private label food manufacturing