WHY U.S. DEHYDRATED POTATOES?
A delicious and nutritious alternative, dehydrated potatoes offer as many reasons to use them as there are ways to prepare them.
One reason to use U.S. dehydrated potatoes is the U.S. commitment to producing the highest quality dehydrated potato product available. U.S. dehydrated potatoes are not created utilizing by-products of other processed potatoes. Instead, whole U.S. potatoes are put through an advanced process to create premium dehydrated potato products.
This quality begins with the growing process, in which the long days, cool nights, rich soil and varied climates of the U.S.’ growing areas combine to create consistently flavor-rich potatoes. The dehydration process is committed to retaining the fresh potato flavor.
U.S. industry standards are demanding. The plants in which U.S. potatoes become dehydrated products utilize the latest technology and equipment for a superior product.
Few products are as versatile as the dehydrated potato. Potato dices, slices, shreds, flakes, granules and flour— these can be used as a nutritious base food and a neutral product that complements a variety of other ingredients. They can stand alone or be used as an ingredient in hundreds of applications.
Potatoes are fat-free, cholesterol-free, saturated fat-free and sodium free. Thanks to the careful processing techniques used in the U.S., our dehydrated potato products retain most of their nutrition. U.S. dehydrated potatoes provide significant amounts of potassium and some B vitamins, as well as smaller amounts of other vitamins and minerals including iron. Thus, U.S. dehy can be used to enhance the nutrition of many products.
Dehydrated potatoes are convenient to ship, store and prepare. They are lightweight, do not require refrigeration and can be prepared in an easy one-step process. They can be used right out of the package, or quickly rehydrated in recipes.
Dehydrated potato products are concentrated. One kilo of dehydrated product makes approximately 5 kilos when rehydrated, providing more servings per metric ton than fresh potatoes. Their long shelf-life—18-24 months maximum—minimizes waste. Once prepared, dehydrated potato products have a longer holding time than fresh-made products, again reducing waste.
U.S. processors can supply dehydrated products with varying specifications, depending on customers’ needs. This includes blended products intended for export to countries that have import restrictions.
The U.S. potato industry produces a wide variety of dehydrated potato products. These products vary in the processing techniques used to produce them and in their resultant characteristics.
The manufacturing process for all products begins with sound, whole U.S. potatoes. These are washed, steam-peeled under high pressure, and washed again. For all products except shreds and dices, the process also includes slicing. For dehy products such as granules or flakes, the potato slices are then precooked and cooled, to gelatinize starch and assure a mealy, non-sticky texture in the rehydrated product. Further steps include cooking, drying and grinding or ricing into final form. Additives may be included to improve texture and color. The process for products such as shreds, dices and slices omits the pre-cooking stage, and the potatoes are only blanched prior to final drying.
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