Potato Flakes

Description features:Free flowing potato flakes are produced from good quality potatoes after washing, peeling, inspection, slicing, precooking, cooling, cooking, drying and flaking to provide the size specifications of the customer.The size of the potatoes been used: 40 ~ 90 mm.Dry matter content : >20%Foreign material: free of foreign materialStorage temperature: 4 ~ 6 degree celsius.FlakesFlakes are produced according to the specification of the client. Mostly the specifications of standard flakes are more or less the same over the world.PowderWe can provide powder form also if client requires.ReconstitutionOdor: characteristic of potatoes, free from typical odor.Flavor: characteristic of potatoes, free from taintDefectBlack point : 10/100 gram max.
Wet point : none
Hard point : 15/100 gram max.Additives/chemical characteristicsMonoglyceride emulsifier: 0.5 max
Sodium pyrophosphate(%appr): 200 ppm
Citric acid monoglyceride(ppmappr. ): 125 ppm
Sulfur dioxide(ppmappr. ): 100 ppm
Antioxidant(ppmappr. ): 25 ppmMoisture content: 6%-9% maxGranulometriFlaker with 6 mm size> 2 mm: 57% max
1 mm: 32% maxDensity: flaker with 6 mm size sieve circa 210 gram/literStability: 120 ~ 140 mmReducing sugars:
Viscosity: mpas/s(brookfieldmethod)Particle size> 1000 mu: 0%
> 75 mu: 90%
Bulk density: 65 degree gr.1 = 20gr.1Metal detection: metal detection is carried out on each bag of finished product.Microbiological standardsCounter plate: max.10,000
Coliform: E-coli: negative in 24gr.
Moulds/yeast: Salmonella: negative in 25 gr.
Potato Flak