Emflake® 3862 Potato Flakes
Emflake 3862 is a full process potato flake. It is whitish to light yellowish in color and has a medium coarse bulk density
Properties
- Physical Form
- Flakes, Solid
- Flakes
- Solid
Product families
Applications
- Cereals & Snacks
Product Families
- Vegetable Products & Extracts
Other characteristics
- Brand
- Emflake
- End Uses
- Chips
- Ingredient Name
- Dehydrated Potatoes
- Labeling Claims
- GMO-free
- Certifications & Compliance
- Hazard Analysis Critical Control Point (HACCP)
- Odor
Typical of cooked potatoes, spiced, without off-flavour
- Markets
- Food & Nutrition
- Appearance
Whitish till light yellowish potato flakes not discoloured, free flowing
- Shelf LIfe
- 18 months
- Ingredient
- Potato Flakes
- Technology
- Food Ingredients
- Packaging Type
- Super Sacks
- GMO 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 refer to the declaration of Bundessortenamt (Federal Office of Plant Varieties) and to results of potato flakes analysis done by external labs (GeneScan.com). We declare that the above mentioned material is in compliance with all relevant legislation, regulations 1829/2003 and 1830/2003 included.
- Ingredient Origin
- Plant Origin
- Vegetable Origin
- 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 reducing sugars (Luff-Schoorl, calculated as glucose, free from crystal water); Determination of bulk density -not compacted (in 1000ml measure cylinder); Determination of particle size Distribution (flat screen machine, Retsch, 100 gr, 10 min)
- Food Ingredients Functions
- Dough Regulator
- Certifications and Compliance
- Hazard Analysis Critical Control Point (HACCP)
- Preparation and Consistency
Test: Put 125 ml cold milk and 2 g salt into a bowl. Add 250 ml boiling water. Stir 62.5 g potato flakes into the liquid. Test the mash after 2 minutes.; Loose, good water-absorption, not sticky; Potatoes, emulsifier mono- and diglycerides of fatty acids (E 471) - based on rape seed oil, antioxidant ascorbyl palmitate (E 304 i)
- Food and Nutrition Applications
- Chips
- Potato Flakes and Granules in Snacks
- • = LOW ••••• = HIGH
Technical data
Table 1 of 1
12 rows| Characteristic | Value | Unit |
|---|---|---|
| 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. 1.5 | g/100g |
| Starch | 74.7 | g/100g |
| Total Dietary Fibre | 4.6 | g/100g |
| Protein (N*6.25) | 8.3 | g/100g |
| Salt | 0.2 | g/100g |
| Ash Content | 2.8 | g/100g |
