Dehydrated potatoes are made from Bella Rosa variety domestically grown on Croatian fields under controlled conditions. Product is obtained by naturally drying the chopped potatoes and is delivered in the form of flakes measuring a few millimetres in size. It is an ideal addition to soups and various stews and as a basis for mashed potatoes (purée). It saves time for food preparation and especially storage space. It is completely gluten free. Adequate storage provides the shelf life of the product for up to two years.

Potato flour is produced by grinding dehydrated potatoes and it is used as an addition in preparation of various dishes and in the production of different types of pasta and bread.

Potato flour contains a large amount of carbohydrates and amino acids, contains vitamins A, B6 and C and is rich in potassium, calcium, magnesium and other elements. The energy value of the product is 350-370 kilocalories per 100 grams.

It is often added to potato dishes to give them a thick consistency and a subtle spicy aroma. During the cooking process, pour such flour into mashed soups, sauces, main dishes, puddings, jellies. It is also used during frying as a dough. With potato flour, the dough is especially crispy and ready

the dish acquires a unique taste and aroma. Professional bakers add potato flour to create a special flavor to cakes, biscuits and other desserts. Potato flour gives shine and airiness to baking. Confectioners create original desserts based on flour, because they go well with berries, fruit, chocolate, nuts and cheese

Features of Purchase and Storage

Potato flour is often mistakenly called starch, which is not true. These products differ in production technology, properties and scope.
Potato flour and starch are significantly different from each other, but on the contrary, some manufacturers often interchange these concepts, so when choosing flour, you need to carefully study the composition of the product.
Potatoes are always indicated on the package with flour as the first and main component, and extract or molasses on the package with starch. Most often, potatoes are the only component of the flour, although some unscrupulous manufacturers add preservatives to increase the product’s shelf life and reduce the price. After purchase, potato flour should be stored in a well-closed container and placed in a cool and dry place, as the product is very sensitive to moisture. If it is stored improperly in rooms with high humidity, lumps appear in the flour, insects can appear and it will become unsuitable for use.
After opening the factory packaging, the product is recommended to be consumed within six months. This is due to the fact that gradually the tasty properties of potato flour decrease, and it loses its original characteristics.
After opening the factory packaging, the product is recommended to be consumed within six months. This is due to the fact that gradually the tasty properties of potato flour decrease, and it loses its original characteristics.
Source: https://hor.sadfans.ru
VG Fryer d.o.o. pays great attention to the selection of raw materials from local Croatian producers and quality control of the production process so that the product is of top quality. Potato variety: Bella Rosa.