Potato Flour

Potato Flour

SKU Unit Size
21211 400 g
21218 1 kg
21212 2 kg
21213 5 kg
21214 10 kg
21215 22.7 kg
  • Description

    This granular potato flour is derived from sound, peeled, and trimmed Idaho potatoes. It is creamy white with a natural potato flavour and odour. Potato flour is often confused with potato starch; potato flour is produced from the entire dehydrated potato whereas potato starch is produced from the starch only.

  • Ingredients

    Potatoes.

  • Uses

    Potato flour is best used in baked products requiring eggs. It should be sifted for better results. It is used as an ingredient in recipes to provide potato flavour and is often mixed with other types of flour for baking breads and rolls. It can also be used as a thickener for soups, gravies, and sauces.

  • Storage

    Product should be kept in cool, dry conditions (temperature below 15˚C and less than 65% humidity). High storage temperatures will cause potato flour to brown and take on off-odours and flavours due to aldehyde formation. Optimum shelf life should be 10 months when stored under proper conditions.

  • Nutrition

    Nutrition Facts Per 100 g Amount % Daily Value
    Calories 360 -
    Fat 0 g 0%
    Saturated 0 g 0%
    +Trans 0 g %
    Cholesterol 0 mg -
    Sodium 15 mg 1%
    Carbohydrate 79 g 26%
    Fibre 7 g 27%
    Sugars 2 g -
    Protein 10 g -
    Vitamin A - 0%
    Vitamin C - 6%
    Calcium - 4%
    Iron - 10%
SKU Unit Size
21211 400 g
21218 1 kg
21212 2 kg
21213 5 kg
21214 10 kg
21215 22.7 kg
  • Description

  • Ingredients

  • Uses

  • Nutrition

  • Storage

  • This granular potato flour is derived from sound, peeled, and trimmed Idaho potatoes. It is creamy white with a natural potato flavour and odour. Potato flour is often confused with potato starch; potato flour is produced from the entire dehydrated potato whereas potato starch is produced from the starch only.

  • Potatoes.

  • Potato flour is best used in baked products requiring eggs. It should be sifted for better results. It is used as an ingredient in recipes to provide potato flavour and is often mixed with other types of flour for baking breads and rolls. It can also be used as a thickener for soups, gravies, and sauces.

  • Nutrition Facts Per 100 g Amount % Daily Value
    Calories 360 -
    Fat 0 g 0%
    Saturated 0 g 0%
    +Trans 0 g %
    Cholesterol 0 mg -
    Sodium 15 mg 1%
    Carbohydrate 79 g 26%
    Fibre 7 g 27%
    Sugars 2 g -
    Protein 10 g -
    Vitamin A - 0%
    Vitamin C - 6%
    Calcium - 4%
    Iron - 10%
  • Product should be kept in cool, dry conditions (temperature below 15˚C and less than 65% humidity). High storage temperatures will cause potato flour to brown and take on off-odours and flavours due to aldehyde formation. Optimum shelf life should be 10 months when stored under proper conditions.