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Bread and bakery solutions
Potato granules and flakes are functional ingredients in the bread and bakery industry, enhancing both the taste and texture of products. They contribute to extended shelf life, reducing the need for artificial additives. Their water-binding capacity also optimizes the production process.
Versatile ingredients for traditional and modern recipes
Incorporating potato granules and flakes into various bread and bakery recipes improves quality and efficiency. These ingredients are suitable for:
- Potato bread
- Rye bread
- White bread
- Unleavened bread
- Short pastry
By mixing potato flakes and granules directly into the dough, you can achieve a fluffy texture that makes bread easier to slice. Additionally, their use can lead to production efficiency gains of 7-12%, making them a cost-effective choice for bakeries.
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Recommended products
For optimal results in bread and bakery applications, we recommend:
- Potato granules: Hydration from 4 to 6 units water per unit granules.
- Potato flakes: Hydration from 5 to 7 units water per unit flakes.
These ingredients blend seamlessly with flour and enhance the overall quality of baked goods.
Key benefits
- Enhanced water binding
- Improved browning
- Smoother texture
- Extended shelf life
- Improved flakiness
Partner with us for bread and bakery solutions
Feel free to contact us to explore how our solutions can benefit your bakery operations.