Organic potato flour is produced from organic potato. Organic Potato flour includes fiber, protein, and flavor. Potato flour is popular as a gluten-free alternative to regular wheat flour. Pekhill’s organic potato flour certified with Kosher, 100% vegan, allergen free, it’s a good choice if you’re out of starch.
Potato tubers contain a lot of starch, which can provide rich calories for the human body, and are rich in protein, amino acids, vitamins and minerals, especially its vitamin content is the most complete of all food crops.
The nutritional components of potatoes are rich and complete, and its rich vitamin C (ascorbic acid) content far exceeds that of food crops; its higher protein and sugar content greatly exceed that of ordinary vegetables. Potatoes have complete nutrition and reasonable structure, especially the protein molecular structure is basically consistent with that of the human body, and it is easily absorbed and utilized by the human body, and its absorption and utilization rate is almost as high as 100%.
Potato Flour attracts and holds water, producing moist yeast bread with an excellent shelf life. Use potato flour as a thickener for smoother sauces, gravies and soups, and in gluten free cooking.
Potato flour is widely used in food processing, such as compound potato chips, puffed food, baby food, fast food, quick-frozen food, instant mashed potatoes, French fries, and fishing bait, etc. It is also an additive for biscuits, bread, and sausages. The use of this product can significantly promote the improvement of food taste, the adjustment of food nutritional structure and the improvement of economic benefits.
Potato flour is obtained by dehydrating boiled full potatoes and grinding them into a fine powder, while potato starch is extracted from potato.
Potato flour is used as an ingredient in potato based recipes to enhance the potato flavor and is often mixed with other types of flour for baking breads and rolls. Since extracting the starch leaves cooked potatoes drier and crispier, potato starch is often isolated as a byproduct of making French fries or potato chips.