Potato flakes

For several centuries, potatoes have held the palm of inversion among vegetable crops, which are most often cultivated and eaten throughout planet Earth. Folk wisdom says that "potatoes are the second bread. " There are enough ways to harvest and process potatoes. We want to introduce you to one of them today. Potato cereal is a fairly new product not only on the domestic, but also on the global food market. Potato flakes began to be produced only at the end of the 20th century.

The authorship of the technology for the production of mashed potatoes belongs to German specialists, who were the first to produce a product for general consumption. The appearance of the product is potato flakes in the form of small thin plates in diameter. Potato flakes are made from mashed potatoes. In turn, a number of mandatory conditions are imposed on mashed potatoes, which are later used for the production of cereals.

Potato flakes will not get their distinctive taste and consumer characteristics if the mash was made from a low-quality product. For mashed potatoes, usually mature potatoes are used. In the process of mashed potatoes production potatoes are washed, peeled and blanched. The potatoes are then sliced into thin pieces and boiled. At the final stage, the remaining ingredients are added to the potato mass and subjected to roller drying.

In fact, for the production of the product, mashed potatoes are made, which are subsequently placed on a drum dryer, and then ready-made potato flakes are farmed into a package. Potato flakes contain sufficient fats and carbohydrates. The calorie content of potato flakes is at 369 Kcal per 100 grams of dry product. In addition, during the production of mashed potatoes, dyes are added to the product, usually natural curcumin Ye100, as well as food preservatives Ye22

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The high calorie content of potato flakes, as well as the content of a large amount of fat, suggests that this product should be consumed in limited quantities by people who are obese. In addition, potato flakes can cause allergic reactions in people with individual intolerance to the component components of the product. Potato flakes are a dry form of mashed potato.

Often potato flakes are used as a basis for making fast food products. For example, business lunches with mashed potatoes or well-known instant mashed soups. In addition, potato flakes are used in the production of chips and sauces. Potato flakes are used as a component ingredient in some dishes and bakery products.

Potato flakes are thought to enhance the taste and aroma of the final pastry product. In this case, potato flakes replace pastry baking powders and preservatives, therefore, the final bakery product is distinguished by its airiness, softness and ability to maintain its consumer characteristics for a longer time. Currently, potato flakes are included in the dry rations of military personnel, which indicates a high assessment of the taste and consumer qualities of the product.