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Dehydrated Potato.

Flakes, Flour, Dices & Slices

Description

Processing
The dehydration process begins with the use of our Oregon-grown potatoes, that are washed, peeled, trimmed and cut to specific sizes if used for DH dice/slice applications. The potatoes (for flakes) are cleaned, suitability water-blanched, dried to 8% or 9% moisture and then packed in to poly lined Kraft bags or totes. Dehydrated dices are packed in 1/40 lb poly lined cases, Dehydrated slices are packed in 1/25 lb poly lined cases.

Product Characteristics and Rehydration
Potato flakes are dehydrated mashed potatoes made by applying cooked, mashed potato to the surface of a single-drum dryer and drying to the desired final moisture. The dried sheet is milled to a specific density. The largest size flake is a 5/8” milled flake and the smallest is a course ground flour.

Potato Processing Additives and Functions
Mono & Diglycerides – This reduces stickiness and is a required additive.
Sodium Bisulfite – inhibits browning.
Sodium Acid Pyrophosphate (SAPP) – inhibits graying, color control.
Citric Acid – Processing aid for emulsions stability.
BHA, BHT – to inhibit oxidation – for preserving flavor.
Color, Spice and Vitamins – added as required.

 

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