Standard potato flakes are among the most well-known and widely used potato products available. Their colour can vary as per the variety of potato and ingredients in the flakes and when reconstituted, have the dry, mealy texture and delicious flavor that consumers expect from freshly cooked mashed potatoes. They belong atop any list of all-purpose ingredients for use in food service, bakery and general food manufacturing.
Put simply, potato flour is cooked, dried, ground potatoes with no additives. Yet, while potato flour may look like finely ground potato flakes, the two products are very different. True potato flour produces a stickier product when liquid is added and is best used in small amounts to extend other flours. As far as particle size goes, granular potato flour will pass through a 40 mesh, or 420 micron, screen, while fine flour passes through an 80 mesh, or 177 micron, screen.
| Rehydration | Don't rehydrate potato flour as a standalone product unless preparing a gruel. Potato flour isn't suitable for making mashed potatoes, either. It is best used as an ingredient. Always follow the manufacturer's instructions for the dehydrated product you're using, as rehydration specifications may vary. |
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| Characterstics | Rehydrated Texture : Very sticky |
| Recommended Uses | Both granular and fine potato flours make excellent thickeners in sauces and gravies and in breading for fried foods. They also contribute to a softer, moister texture in most baked goods, including biscuits, pancakes, breads, muffins and cookies. |
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