Emflake® 3916 Potato Flakes

1 of 42 products in this brand
Cold swelling, light yellow to slightly gray potato flakes by the roller drying process, unseasoned and unsalted.

Ingredient Name: Dehydrated Potatoes

Physical Form: Flakes, Solid

Labeling Claims: GMO-free

Certifications & Compliance: Hazard Analysis Critical Control Point (HACCP)

End Uses: Chips

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Identification & Functionality

Ingredient Name
Food Ingredients Functions
Ingredients
Potato Flakes
Technologies

Features & Benefits

Labeling Claims

Applications & Uses

Food & Nutrition Applications
Potato Flakes and Granules in Snacks
Crunchiness/ hardness •••
Crispness •••••
Taste ••••
Color typical
Expansion •••••
Dough building •••••
Max. reducing sugar % 1.5
Applications Indirect expanded snacks; stack or formed chips

• = LOW             ••••• = HIGH

Properties

Physical Form
Appearance
Whitish to yellowish potato flakes slightly grey
Odor
Typical of cooked potatoes, without off-flavour
Nutritional Information
ValueUnitsTest Method / Conditions
Energy352kcal/100g
Fat0.6g/100g
Saturated Fatty Acids0.4g/100g
Mono Unsaturated Fatty Acidsmax. 0.1g/100g
Poly Unsaturated Fatty Acids0.1g/100g
Carbohydrate76g/100g
Carbohydrate of which Sugarsmax. 1.5g/100g
Total Dietary Fibre4.6g/100g
Protein (N*6.25)8.3g/100g
Salt0.2g/100g
Ash Content2.8g/100g

Regulatory & 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.
  • Very sticky
  • 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