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Potato Flakes come in the form of yellow to cream-colored flakes with a characteristic potato smell and taste. They have a creamy, floury texture. To produce the raw material, the potatoes are boiled, mashed and crushed on the surface of a drum. They are then dried and scraped from the drum.
Potato Flakes are used as a thickener and binding agent. 100 grams of flakes mixed with 500 ml of water at 75ºC produces a non-sticky, fluffy mass that is reminiscent of mashed potatoes and has a distinctive potato flavor.
Foodcom S.A. offers two types of Potato Flakes: 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 pyrosulfite (E223) and turmeric.
Potato Flakes are obtained from non-GMO potatoes.
The storage period of Potato Flakes without additives is 8 months. Potato Flakes with additives can be stored for 12 months.
Potato Flakes should be stored in dry, clean, cool, well-ventilated warehouses at an air temperature not exceeding 20°C and a relative humidity not exceeding 75%.
Foodcom S.A. supplies its Business Partners with Potato Flakes in 20 kg bags.
Potato Flakes have many uses in the food industry. They are used as a thickening agent in foods such as ready-made soups and sauces and are also found in mashed potatoes. Potato Flakes are also used in the production of frozen potato products. In the baking industry, they improve the taste and aroma of products and prolong their freshness. Potato Flakes are also an ingredient in the production of potato snacks such as potato French fries.
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