Specification:
Color:light yellow or milk white
Taste:nature potato smell without any peculiar smack
Flavor:nature potato smell
Density:200-350 gram/liter
Calorific Capacity364 Kcal
Protern9 %
Fat0.8 %
Ash3 %
Moisture:Max 9%
Reducing sugar:<1.5%
Mono-glycosides:<0.8%
Mono-glycosides:Max. 0.8%
Citric acide:Max. 100 ppm
Total plate count:Max. 10000 per gram
Coli bacillus:y10/100g
Staphylococcus aurous: negative
Salmonella:negative.
10kg/ bag
Potato flakes End product- product flakes Instant mash this is called a high quality flake, normally easy to recognize due to the flake parts in it. The flakes are normally very dry, thick and have low free starch content. By re-hydration a mash will be formed equal to fresh made mash. This is a product for direct human consumption. Flakes are used as the raw material or the additive in frozen mashed potato products like potato croquettes normally requires a higher free starch content, because it is used a gluing agent. Flakes are used in the snack food industry, as a raw material normally wants to have a thin flake with normally high moisture content and high free starch content. Flour is used in the bakery industry, as a bread improver is normally a very fine milled flake, due to the milling the free starch content is higher than normal, but also the effect in reaction with the yeast is important Consistency of product Moisture < 5 % Additives< 1, 5% Thickness 0, 25 u Additives: Glycerol mono-palmitate/stearate (0, 1 0, 5% Of dry matter). Anti-oxidant (butyl 4 hydroxyanisol), (0, 05 - 0, 1%, based on dry matter cooked potatoes). Citric acid/ ascorbine acid. Acid sodium pyro phosphate (sapp) (0, 1 - 0, 15% based on cooked potatoes). Sulphite (so2), 400 ppm max. On the basis Of dried matter for the dryer. Quality requirements: Water absorption: 4, 5:1 -5, 8 Bacteriological status: Count plate - 15000 ppm Coliform - < 10 ppm Staphylococcus -
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Services: Distrubution and logistics
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Buyer: Food machines.
