cIng Additive addition Drying Flake Breaking Inspection Antioxidant addition or Primary Packing <Antioxid nt addition or Nitrogen Flushing econdary Packing in poly-lined sacks of the Agricultural Research Service in Philadelphia, US! opmey Cording The production of Potato Flakes was developed in 1954 and willard at the eastern utilisation Research and Deve Potato flour had been produced on single drum dryers for at least 70 years but it was not until 1954 that the technique was perfected, whereby the drum dryer could be used to produce a product, which, on reconstitution with hot water, gave a mash equal in texture and appearance to freshly mashed potato The success of the process lay in minimising the rupturing of the starch cells, and the special steps, taken in precooking and cooling,to retrograde or reduce the solubility of the amylose fraction of the potato starch. (See Potato Granules cooking method) Varieties of Potato Suitable for Potato Flak The required characteristics are similar to those for granules, therefore all the varieties listed for the latter product are suitable for flaking Process Peeling is by lye or steam methods as a general rule, followed by a thorough brush washing and cold water spraying to remove surface starch After inspection and trimming, which must be very thorough, so as to remove all eyes and blemishes, sizing and slabbing follows, as for granuleI Ricing I Additive Addition I I Flake Breaking I Inspection I Antioxidant addition or I I Nitrogen Flushing I Secondary Packing in poly-lined sacks Drying Antioxidant addition or Primary Packkg (Nitrogen Flushing The production of Potato Flakes was developed in 1954 by Cording and Willard at the Eastern Utilisation Research and Development Division of the Agricultural Research Service in Philadelphia, USA. Potato flour had been produced on single drum dryers for at least 70 years but it was not until 1954 that the technique was perfected, whereby the drum dryer could be used to produce a product, which, on reconstitution with hot water, gave a mash equal in texture and appearance to freshly mashed potato. The success of the process lay in minimising the rupturing of the starch cells, and the special steps, taken in precooking and cooling, to retmgrade or reduce the solubility of the amylose fraction of the potato starch. (See Potato Granules cooking method.) Varieties of Potato Suitable for Potato Flakes The required characteristics are similar to those for granules, therefore all the varieties listed for the latter product are suitable for flaking. Process Peeling is by lye or steam methods as a general rule, followed by a thorough brush washing and cold water spraying to remove surface starch. After inspection and trimming, which must be very thorough, so as to remove all eyes and blemishes, sizing and slabbing follows, as for granule I13