Granular & Fine Flour

DESCRIPTION

Potato flour is cooked, dried ground potatoes, containing no additives. Granular flour will pass through a 40 mesh, or 420 micron, screen. Fine flour will pass through an 80 mesh, or 177 micron, screen. Although it may look like finely ground potato flakes, the two products are very different. True flour produces a stickier product when liquid is added, and is best used in small amounts to extend other flours, to improve the texture of gravies and baked goods or to coat fried foods. 

SUGGESTED USES 

Most baked goods such as biscuits, pancakes, breads, muffins, cookies; as a thickener; as a breading. 

REHYDRATION 

Not to be rehydrated as a stand-alone product unless it is being made into a gruel—use only as an ingredient. Not suitable for mashed potatoes. 

CHARACTERISTICS 

Free soluble starch: Very high
Viscosity: High
Water absorption: High
Cell damage: Very high
Additives:
Typically none
Rehydrated texture:
Very sticky