POTATO FLAKE PRODUCTION
PROPERTIES OF POTATO IN GENERAL
Potato is a starchy root vegetable of Central American origin.
Potatoes (Solanum tuberosum L) is being used as a very old source of food, were even being used by people in Continental America before C. Columbus’s discovery.
Potatoes are rich in terms of Potassium, Vitamin C, Calcium, Vitamin A and carbohydrates.
Raw Material: RUSSET Potato
A russet potato is a type of potato that is large, with dark brown skin and few eyes. The flesh is white, dry, and mealy, and it is suitable for baking, mashing, and french fries.
What is Potato Flakes;
Are the most important form of dehydrated potato products. Includes; potato granules, pellets, powder, shredded and sliced potato. Potato flakes can be used anywhere, where one would use mashed potatoes like instant mashed potatoes, croquettes, pasta and fabricated snacks.
Potato Flake’s Official Introduction to Food Industry;
Flake-form instant mashed potatoes date back at least to 1954;
two United States Department of Agriculture researchers were issued a patent for “Drum drying of cooked mashed potatoes” (U.S. Patent 2,759,832);
which describes the end product specifically being “as a thin sheet or flake”.