Technical aspects
Potato flakes are a light, dry flaked product with a variety of shapes and particle sizes. They are characterised by a consistency typical of mashed potatoes, good solubility and water-binding capacity.
| Parameter | Value |
| Ingredients | Potatoes, mono- and diglycerides of fatty acids |
| Colour | Creamy yellow |
| Taste and smell | Typical of potatoes, no foreign aromas |
| Form | Loose flaked product, 0.5–5 mm |
| Moisture content | Max 10% |
| Density | 240–380 g/l |
| Black spots | Up to 25 per 100 g |
| GMO | GMO-free product |
| Gluten | Does not contain |
| Storage | Max. temperature 20°C, max. relative humidity 75% |
| Salmonella / L. monocytogenes | Absent in 25 g |
| TPC | <10,000 cfu/g |
| Coliforms / E. coli / S. aureus | <100 / <10 / <10 cfu/g |
| Yeast and moulds | <100 cfu/g |
