Products

มันฝรั่งนำเข้า , มันฝรั่งขายส่ง , ผู้นำเข้ามันฝรั่งจากประเทศอเมริกา , มันฝรั่งแปรรูป แบบแเกล็ด แบบป่นหยาบ แบบผงแป้ง

มันฝรั่งผู้นำเข้า มันฝรั่งขายส่ง

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.

SUGGESTED USES : instant mashed potatoes for restaurants, 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 reconstitude with water at 77o 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 cell 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 bisufite.
Rehydrated texture : Mealy, Fluffy, similar to fresh mashed potatoes

GROUND FLAKES

Are ground, may look like flour, but flour has a higher viscosity, provides a stickier texture and absorbs more water. The viscosity and stickiness will increase, the finer the grind. Not to be rehydrated as a stand-alone product unless it is being made into a gruel – use only as an ingredient.

SUGGESTED USES : 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
Not to be rehydrated as a stand-alone product unless it is being made into a gruel-use only as an ingredient for. Not suitable for mashed potatoes.

CHARACTERISTICS
Free soluble starch : Moderate-high
Viscosity : Moderate-high
Water absorption : Moderate-high
Cell damage : Moderate-high
Additives : Monoglyceride; sodium acid pyrophosphate; citric acid; optionally sodium bisufite.

LOW PEEL/LOW LEACH FLAKES

Are similar to standard flakes, but differ in the pre-cooking and cooling steps are eliminated during
production, and they are also peeled very lightly to retain more potato flavor. They are typically used in
food manufacturing of all sorts of fabricated potato snack products. Do not rehydrate except as part of
a mix such as a snack dough.

SUGGESTED USES : most sheeted and extruded snacks; formed chips; cookies; biscuits; crackers.
Not suitable for mashed potatoes.

REHYDRATION
Not rehydrated except as part of a mix such as a snack dough.

CHARACTERISTICS
Free soluble starch : High
Viscosity : High
Water absorption : High
Cell damage : High
Additives : Monoglyceride; citric acid;
Rehydrated texture : Sticky

STANDARD GRANULES

reconstitute exceptionally well, due to the toughening on the cell walls that occurs because the product is cooked and partially rehydrated multiple times.

SUGGESTED USES : institutional and food service mashed potatoes; extruded, cried, shred-like products such as has browns; dry mixes for extruded fries and other shaped products for frying; ingredient in fried, baked and pelleted snack products such as chips, sticks and crackers; breading; soups; flavoring agents; thickener; frozen dinners.

REHYDRATION
Add granules to boiling water and whip.

CHARACTERISTICS
Free soluble starch: Low
Viscosity: Low
Water absorption: Low
Cell damage: Low
Additives: Monoglyceride; citric acid;
optionally sodium bisulfite,
BHA, sodium acid pyrophosphate
Rehyfrated texture: Mealy, fluffy,
similar to fresh mashed potatoes

PIECES : SLICES / DICES / SHREDS

A wide array of products is available under this category. These products are more recognizable by consumers as a potato product and provide a strong potato flavor and texture to recipes and products. To create these, clean peeled potatoes are sliced, diced or shredded to specification, then blanched in water to prevent darkening and flavor loss. The pieces are then dried in large conveyer ovens. The applications for these products are broad due to the great variety of types available.

SUGGESTED USES : Dried or canned soups and stews; potato salads; casseroles such as scalloped or au gratin potatoes; hash browns; snack foods such as extruded snack pellets; when ground, can be used in mixes such as for dumplings and potato pancakes, as breading or as corn meal replacement.

REHYDRATION
Rehydration time varies depending on the product, size, specification and supplier. Dehy pieces can be rehydrated by covering with water, heating water to 88 degrees Celsius and simmering until product is tender. Generally, time varies from approximately 10-20 minutes depending on product.

CHARACTERISTICS
Free soluble starch: Varies
Water absorption: Varies
Broken cell count: Very low
Additives: Optionally Sodium acid pyrophosphate, sodium bisulfite and calcium chloride.
Rehyfrated texture: Shape, texture and appearance of a fresh cut potato piece.

FLOUR

FINE FLOUR : is cooked, dried ground potato, containing no additives. Fine flour will pass through and 80 mesh, or 177 micron, screen. It produces a stickier product when liquid is added, and is best used in small amounts to extend other flours, to improve the texture of gravies and baked goods or to coat fried foods.

SUGGESTED USES : most baked goods such as biscuits, pancakes, breads, muffins, cookies; as a thickener; as a breading.

REHYDRATION
Not to be rehydrated as a stand-alone product unless it is being made into a gruel-use only as an ingradient. Not suitable for mashed potatoes.

CHARACTERISTICS
Free soluble starch: Very high
Viscosity: High
Water absorption: High
Cell damage: Very high
Additives: Typically none
Rehyfrated texture: Very Sticky

ผู้นำเข้ามันฝรั่งจากประเทศอเมริกา , มันฝรั่งแปรรูป แบบแเกล็ด แบบป่นหยาบ แบบผงแป้ง , มันฝรั่งขายส่ง , มันฝรั่ง , มันฝรั่งนำเข้า