Standard Granules

DESCRIPTION 

Like potato flakes, granules are prepared using top quality sliced, cooked and dried potatoes, however, extra steps are taken to create a dried granular texture. The production process is similar to that of flakes until the mashing stage. The cooked potato mash is gently mixed with dry “add-back” granules, which absorb moisture and ultimately produce a dried product that is granular with individual or small agglomerates of potato cells. Their granular form means greater bulk density in shipping, making them an economical choice for hospitals, schools, nursing homes and similar institutions. Granules also reconstitute exceptionally well, due to the toughening of the cell walls that occurs because the product is cooked and partially rehydrated multiple times. Again, this makes them the product of choice for institutions. The color, flavor and texture of reconstituted potato granules is very similar to those of fresh mashed potatoes. 

SUGGESTED USES 

Institutional and foodservice mashed potatoes; extruded, dried, shred-like products such as hash browns; dry mixes for extruded fries and other shaped products for frying; ingredient in fried, baked and pelleted snack products such as chips, sticks and crackers; breading; soups; flavoring agents; thickener; frozen dinners. 

REHYDRATION 

Add granules to boiling water and whip. 

CHARACTERISTICS 

Free soluble starch: Low
Viscosity: Low
Water absorption: Low
Cell damage: Low
Additives:
Monoglyceride; citric acid; optionally sodium bisulfite, BHA, sodium acid pyrophosphate.
Rehydrated texture:
Mealy, fluffy, similar to fresh mashed potatoes