production. The cooking procedure is most important, and this is the main part of the process as set out by Cording and willard The first stage is precooking in hot water, and for this purpose, continuous auger-type cooker is often employed. The dwell time is about 30 min at 71oC Coolingtakes place in a similarvessel, circulating cold water to sustain a temperature of 10oC for 20-30 min Section of the Erin Foods plant at Mallow, Eirepotato flake process showing Gouda roller dryer The potatoes then pass to a continuous atmospheric steam cooker with a cycle of 35-50 min. Overcooking destroys texture, and this must be carefully controlled. High solids potatoes require less cooking than low solids varieties Ricing, or mashing, follows the cooking process. This is achieved by feeding the cooked potatoes through rolls into a rotatbg cylinder, perforated with 6mm holes. The cooked slices are gently forced through the perforations, and a ribbon screwon the inside of the cylinder discharges the product at one end. This equipment was designed in the Us but there are equally acceptable alternative methods in Europe Additives are introduced after ricing to improve stability, texture and colour. As in the case of granules, these may comprise sulphite, glycerol monostearate, sodium pyrophosphate, citric acid, etc. Sometimes anti oxidants are also used but legal restrictions on their use apply in some countries. Skimmed milk powder is used in small quantities by some manufacturersproduction. The cooking procedure is most important, and this is the main part of the process as set out by Cording and Willard. The first stage is precooking in hot water, and for this purpose, a continuous auger-type cooker is often employed. The dwell time is about 30 min at 71 °C. Cooling takes place in a similar vessel, circulating cold water to sustain a temperature of 10°Cfor 20-30 min. Section of the Erin Foods plant at Mallow, Eire - potato flake process showing Gouda roller dryer The potatoes then pass to a continuous atmospheric steam cooker with a cycle of 35-50 min. Overcooking destroys texture, and this must be carefully controlled. High solids potatoes require less cooking than low solids varieties. Ricing, or mashing, follows the cooking process. This is achieved by feeding the cooked potatoes through rolls into a rotatbg cylinder, perforated with 6mm holes. The cooked slices are gently forced through the perforations, and a ribbon screw on the inside of the cylinder discharges the product at one end. This equipment was designed in the US but there are equally acceptable alternative methods in Europe. Additives are introduced after ricing to improve stability, texture and colour. As in the case of granules, these may comprise sulphite, glycerol monostearate, sodium pyrosphosphate, citric acid, etc. Sometimes anti￾oxidants are also used but legal restrictions on their use apply in some countries. Skimmed milk powder is used in small quantities by some manufacturers. l l4