Enhanced TDS
Knowde-enriched technical product data sheet
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Potato Flakes
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Potato Flakes and Granules in Snacks
Crunchiness/ hardness ••• Crispness ••••• Taste •••• Color typical Expansion ••••• Dough building ••••• Max. reducing sugar % 1,2 Applications Indirect expanded snacks • = LOW ••••• = HIGH
Properties
- Physical Form
- Appearance
- Whitish to light yellow mashed potatoes slightly grey
- Odor
- Typical of cooked potatoes, not spiced, without off-flavour
- Nutritional Information
Value Units Test Method / Conditions Energy 357 kcal/100g - Fat 0.55 g/100g - Saturated Fatty Acids 0.44 g/100g - Mono Unsaturated Fatty Acids max. 0.1 g/100g - Poly Unsaturated Fatty Acids 0.1 g/100g - Carbohydrate 76.2 g/100g - Carbohydrate of which Sugars max. 1.2 g/100g - Starch 75 g/100g - Total Dietary Fibre 4.6 g/100g - Protein (N*6.25) 8.3 g/100g - Salt max. 0.2 g/100g -
Regulatory & Compliance
- Certifications & Compliance
- GMO Declaration
GMO FREE DECLARATION: We, EMSLAND FOOD GmbH, hereby confirm that our potato flakes (EMFLAKE) are GMO free.
Potato flakes are not made of genetically modified organisms nor do they contain genetically modified organisms.
Neither genetically modified processes nor ingredients extracted from genetically modified organisms are used for the EMSLAND FOOD flake production.
We declare that the above mentioned material is in compliance with all relevant legislation, regulations 1829/2003 and 1830/2003 included.
- Legal Confirmatiion
- At the time of delivery the product incl. packaging shall comply with current German Food Law and EEC regulations as far as they have already been adopted. The flakes are manufactured under HACCP conditions from wholesome Potatoes. The requirements of Council Directive (EU) No. 852/2004 on the hygiene of foodstuffs especially HACCP shall be met.
Technical Details & Test Data
- Inspection-Methods List
Description
Determination of moisture content
-Brabender (10 grams, 105°C, 1 hour)
Determination of sulfur dioxide by Reith-Willems
- Limit of detection <10mg/kg (ppm)
Determination of bulk density
-not compacted (in 1000ml measure cylinder)
Determination of reducing sugars (Luff-Schoorl,
-calculated as glucose and fructose)- Manufacturing
- Potato flakes are produced from washed and peeled potatoes according to the “drum drying process”. The flakes are milled according to the required particle size density.
- Preparation and Consistency
- Test: Put 375 ml boiling water into a bowl. Stir 60 g potato flakes into the liquid. Test the mash after 2 minutes.
- Not tested, must be very pasty
- Potatoes, emulsifier mono- and diglycerides of fatty acids (E 471) - based on rape seed oil, antioxidants citric acid (E 330) and sodium metabisulphite (E 223)
- Preparation and Consistency
- Test: Put 375 ml boiling water into a bowl. Stir 60 g potato flakes into the liquid. Test the mash after 2 minutes.
- Not tested, must be very pasty
- Potatoes, emulsifier mono- and diglycerides of fatty acids (E 471) - based on rape seed oil
Packaging & Availability
- Packaging Type
- Packaging / Storaging
Delivery Format 3-layer paper bag with PE-Inliner, wrapped / PE-Big-Bag / in bulks Delivery Protection Bags delivered on pallets with tops and sides wrapped. A protective layer pad, to be located between the pallet and the Bag material. Vendor Certificate Article number, quantity delivered, date of production, batch number Labeling Article number, net weight, date of production, expiry date Storage Conditions Cool, dry warehouse. Storage temperature max. 25°C Shelf-Life Maximum shelf life 18 months from date of manufacture
Storage & Handling
- Shelf Life
- 18 months