Why Potatoes?
Potato Fakes are most often used as an ingredient in RTE / RTC products, snacks or bakery foods.
How these products enhance the taste, value AMOUNT PER SERVING IOOG (DRY and quality of different foods are
As a Thickener
As a replacement for cornstarch or wheat flour, dehydrated potato flour, flakes, and granules add volume to soups, stews, sauces, PROTEIN – 9.08 G
and broths.
As a Binder
The starch in dehydrated potato products makes them perfect for binding agents in meat, fish or vegetable patties and cakes.
As a Baking Agent
Ingredient Because of their subtle earthy flavour, dehydrated potato products are TRANS FAT - 0.0 G popular in baked goods such as breads, cakes, muffins, etc. Moreover, they retain CHOLESTEROL - 0 MG water better than substitute flours, increasing the shelf life of bakery goods.
As an Ingredient for formed products
Formed products like Burgers, Patties etc., can be conveniently made from potato flakes.
As an Ingredient for packed snacks
Long-shelf snacks like extruded products, VITAMIN D - fabricated chips are made from potato snacks. Indian delicacies like Aloo bhujia, fillings for Samosa, Dosa etc., Aloo Parantha,Aloo Bonda etc.
NUTRITIONAL FACTS
- ENERGY - 1,422.59 KJ
- ENERGY-339.14 KCAL
- PROTEIN - 9.08 G
- CARBOHYDRATE 65.3 G
- CARB (INCLUDING FIBRE) - 73.2 G
- FAT-1.1 G
- UNSATURATED FAT - 0.36 G
- TRANS FAT - 0.0 G
- CHOLESTEROL - 0 MG
- SODIUM-112 MG
- VITAMIN A-0G
- VITAMIN A - 0.00 IU
- VITAMIN D-0G
- VITAMIN D - 0.00 IU
- ADDED SUGAR - 0
