Potato flakes

Potato flakes, due to simplicity of use and preparation, reduction of losses during processing and storing, reduction of transport costs (comparing to raw potatoes) and possibility of their use all over the world, become the global product.

Potato flakes offered by “Jantar” Sp. z o.o. Zakład Przetwórstwa Ziemniaków “Stolon” is the highest quality product, which for many years has gained flattering opinions of customers on national and foreign markets. Its high quality is a result of 114-year experience at production of potato products.

For production of our flakes we use potatoes from the selected eatable varieties, not genetically modified, cultivated under strict supervision. They come from Pomeranian region, which characterizes with excellent soil-climate conditions for potatoes cultivation.

The technological process of potato flakes production consists of following stages: washing of raw material, peeling and cutting, blanching, chilling, potatoes evaporation, drying of evaporated pulp, crumbling and sifting of the product, packing and controlling of metal existence.

The flakes may include different additives and granulation (bulk density) according to customer's requirements.

Also the basic weight of packet i.e. net 25 kg bag may be modified on customer's request.

Product specyfication
Product	Potato flakes standard
Description	Free flowing potato flakes, made from fresh potatoes (GMO free)
Ingredients	Dehydrated potatoes min. 99% Emulsifier: Monoglyceride E 471 max. 0,5% Preservatives: Sulphur dioxide E 221 + E 222 max 200 ppm Stabilizers: Diphosphate disodium E 450 (i) max 0,1% Citric acid E 330 max 75 ppm
Appearance	Light cream to pale yellow
Physical sizes	0,2 – 5 mm
Moisture content	max 10%
Defect tolerances	Black spots – max 25/100 g (for normal potato flakes)
Foreign parts	Negative
Reducing sugar	max 3%
Taste and smell	Typical for boild potatoes
Bulk density	240 - 340 g/dm³
Microbiological norms	Total count / Aerobe germ - max 30.000/g E. coli - negative in 0,1 g Salmonella - negative in 25 g Moulds and yeast - max 500 / 1 g Staphylococcus aureus - not present w 0,1 g Bacillus cereus - max 100/g
Packaging	4 Multi-ply paper bags with inside ply covered by PE, a’25 kg (standard)
Label	Product name, netto weight, ingredients, best before, batch number, producer address
Storage conditions	Potato flakes should be stored in dry and free from daylight, vermin and taint conditions
Shelf life	12 months from production date

At customer’s wishes we can label in different way.

Flour from potato flakes

Flour from potato flakes is a product, which is produced in the process of crumbling and sifting of potato flakes. It has the same properties as potato flakes, except for bulk density, which is bigger. The use of flour from potato flakes is analogous to the use of potato flakes. Puree is an exception. In order to prepare it, it is recommended not to use the flour from the flakes.

Product specification
Product	Flour from potato flakes
Quality	In accordance with Polish norm PN-A-74722
Description	Flour produced from eatable varieties of potatoes, not genetically modified
Ingredients	Dehydrated potatoes Emulsifier E 471 Preservative - sulfite (E 221) + sodium pyrosulfite (E 222)
Colour	From cream to yellow
Aroma	Typical for boiled potatoes
Physical Norms	0,2-5 mm flour from potato flakes
Humidity	max. 10 %
Additives Content	SO2 max 125 ppm
Bulk Density	400 g/dm³ for flour from potato flakes
Packaging	Multi-ply paper bags with PE insert a'25kg or 50kg - flour from potato flakes
Storage Conditions (suggested)	Dry rooms without any other aroma, temperature up to 20°C

At customer's request we apply such additives as curcuma, powdered milk, starch, dried onion, salt, etc.