Standard Flakes

DESCRIPTION 

Standard potato flakes are one of the most well-known products. Clean raw potatoes are peeled using a combination of steam, high pressure, water and brushing, then sliced, precooked and cooled. They are then cooked, mashed and dried on a drum dryer. Depending on their final use, standard flakes are ground one or more times after drying to provide a standard or ground standard flake. Standard flakes are bright
white in color and when reconstituted, have a dry, mealy texture and flavor typical of freshly cooked mashed potatoes. This product tends
to be an all-purpose ingredient, commonly used for foodservice and bakery applications as well as many general food manufacturing purposes. 

SUGGESTED USES 

Instant mashed potatoes for restaurant, home use and frozen dinners; croquettes; pasta; fabricated snacks; most baked goods including cake, biscuits, pancakes, muffins, doughnuts, bread, dumplings, tortillas; thickener for gravies, sauces and stews; breading for fish, meat or vegetables; binder for meat or fish products; pet food. 

REHYDRATION 

Ideally, standard flakes should be reconstituted with water at 770 C and cold milk. This results in a smooth mealy texture. The use of boiling water should be avoided as it causes dried cells to hydrate so quickly the cells rupture, creating a stickier texture. 

CHARACTERISTICS 

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