Potato flakes

Potato flakes 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 specification of the customer. The Size of the Potatoes been used is between 40 and 90 MM Dry Matter Content > 20% Foreign Material: Free of Foreign Material. Storage Temperature: 4-6 Degrees Celsius Flakes: Flakes are produced according to the specification of the client. Mostly the specifications of Standard Flakes are more or less the same over the world. Color: Normal Potato color Taste: Normal Potato Taste Texture: Not Slimy Not Sticky Reconstitution: When 100 GR. of whole flakes are reconstituted by hand stirring in 570 ml water at a temperature of 75 degree C, the product shall be non-glutinous, fluffy mass, resembling mashed potatoes and possessing the characteristic flavor of potatoes. Odor: Characteristic of Potatoes, free from typical odor. Flavor: Characteristic of Potatoes, free from taint. Defects: Black Points : 10 per 100 Gram Max Wet points : None Hard points : 15 per 100 Gram Max Additives/Chemical Characteristics: Moisture : 6% - 9% Monoglyceride emulsifier : 0.5% Max Sodium Pyrophosphate (% appr.) : 200 PPM Citric Acid Monoglyceride : 125 PPM Sulfur Dioxide (ppm appr.) : 100 PPM Antioxidant (ppm appr.) : 25 PPM Granulometri: Flaker with 6 MM Sieve > 2 MM : 57% Max < 2 and >1 MM : 32% Max < 1 MM : 11% Max Density: Flaker with 6 MM Sieve: circa 210 Gram / liter Stability: 120-140 MM Reducing Sugars: < 3% (Luft- Schoorl Method) Viscosity: Mpas/s (Brookfield Method) Particle Size: > 1000mu : 0% > 75 mu : 90% Bulk density : 65ªgr./1= 20gr./1 Metal detection: Metal detection is carried out on each bag of finished product. Microbiological Standards: Counter Plate : max. 10,000 Coliform :