Food Manufacturers

Dehydrated Potato Types

Dehydrated Potato Types

POTATO FLAKES: STANDARD FLAKES

RECOMMENDED USES:
Standard flakes have, literally, hundreds of applications. Use them to create delicious mashed potatoes in a snap and innovate from there. Customize traditional mashed potatoes by mixing with signature meats and vegetables and topping with sauces like curry or miso. Use mashed potatoes as key ingredients in irresistible potato croquettes, Asian fishballs and more. And try updating everyday pizza by adding mashed potatoes to the crust—and then topping with more mashed potatoes. And don’t forget: Standard flakes make great additions to breading’s and coating systems.

REHYDRATION:
Reconstitute standard flakes in 77°C water and cold milk for a smooth, mealy texture. Avoid using boiling water, as it hydrates the dried cells so quickly that they rupture to create a sticky texture. Always follow the manufacturer’s instructions for the dehydrated product you’re using, as rehydration specifications may vary.

CHARACTERISTICS:

POTATO FLAKES: VARIOUS GRINDS

RECOMMENDED USES:
Standard potato flakes of various grind sizes are handy in pastas—especially gluten-free varieties—and in fabricated snacks. Many baked goods, pancakes and even tortillas made with potato flakes consistently come out moister than those without. Any binder or breading formulation can benefit from the addition of ground and standard flakes. And when used as a thickener, ground flakes are much less likely to clump than flour.

REHYDRATION:
Ground standard flakes are not meant to be rehydrated for standalone use, but rather for use as an ingredient for further formulation. Always follow the manufacturer’s instructions for the dehydrated product you’re using, as rehydration specifications may vary.

CHARACTERISTICS:

POTATO FLAKES: LOW PEEL–LOW LEACH FLAKES

RECOMMENDED USES:

LP–LL flakes are typically used to manufacture all sorts of fabricated potato snacks, including sheeted and extruded snacks. When mixed with water and other ingredients, they yield a cohesive dough that’s easily handled and formed in snack production. LP–LL flakes also add texture, nutrition and flavor to cookies, biscuits, crackers, pizza dough and more.

REHYDRATION

Rehydration isn’t recommended except in the production of a mix, such as a snack dough. Always follow the manufacturer’s instructions for the dehydrated product you’re using, as rehydration specifications may vary.

CHARACTERISTICS:

POTATO GRANULES: STANDARD GRANULES

RECOMMENDED USES
Standard granules are popular with hospitals, schools, nursing homes and similar institutions for their economy and consistent quality. They’re suitable for use in nearly every application where
standard flakes are used, including in the making of mashed potatoes. In manufacturing, granules appear in extruded, dried, shred-like products such as hash browns; dry mixes for extruded fries and other shaped products; fried, baked and pelleted snack products like chips, sticks and crackers; flavorings and thickeners; and breading, soups and frozen dinners.

REHYDRATION:

Add granules to boiling water and whip. Always follow the manufacturer’s instructions for the dehydrated product you’re using, as rehydration specifications may vary.

CHARACTERISTICS:

POTATO PIECES: SLICES, DICES, SHREDS

RECOMMENDED USES:

Use dehydrated potato slices, dices and shreds in any formulation that calls for potatoes: soups and stews; potato salads; hash browns; and casseroles, such as scalloped or au gratin potatoes. Food
manufacturers can also explore new possibilities for potato pieces in dried and canned soups and stews, and in the extruded pellets used to make some snacks.

REHYDRATION

Rehydrate dehydrated potato pieces by covering with water, heating to 88°C and simmering until tender. Generally, rehydration time varies between 10 and 20 minutes depending on product size, specification and supplier. Always follow the manufacturer’s instructions for the dehydrated product you’re using, as rehydration specifications may vary.

CHARACTERISTICS:

POTATO FLOUR: GRANULAR AND FINE FLOUR

RECOMMENDED USES:

Both granular and fine potato flours make excellent thickeners in sauces and gravies and in breading for fried foods. They also contribute to a softer, moister texture in most baked goods, including biscuits, pancakes, breads, muffins and cookies.

REHYDRATION:

Don’t rehydrate potato flour as a standalone product unless preparing a gruel. Potato flour isn’t suitable for making mashed potatoes, either. It is best used as an ingredient. Always follow the manufacturer’s instructions for the dehydrated product you’re using, as rehydration specifications may vary.

CHARACTERISTICS:

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