Take a Look at our Potato Delights

Dehydrated Potato Products

Potato Products

Goodrich Cereals

All dehydrated potato products start out as sound, whole potatoes — the fluffy, white fleshed potatoes that consumers love. Several washings and steam-peeling under high pressure prepare the potatoes for subsequent steps on their journey to becoming premium dehydrated products.

Our dehydrated potato products are different from others in the sense that only the finest potatoes are utilized for the production. Additionally, we use the best machinery and equipment to produce products that are on par with international standards.

Mashed Potatoes

Perfect Mash Everytime

Flakes

Most important form of dehydrated potato products.

Know more

Know more

Potato cubes falling from the air, creating a delicious and savory mix of flavors.

Dices

Dices for foodservice and manufacturing

Flour

Cooked, dried, ground potatoes with no additives

A pile of shredded potato on a white surface

Shreds

Shreds for foodservice and manufacturing

Slices

Slices for foodservice and manufacturing

Know more

Granules

Prepared using top-quality sliced, cooked and dried potatoes

Know more

Flours

Granular and Fine Flour

Put simply, potato flour is cooked, dried, ground potatoes with no additives. Yet, while potato flour may look like finely ground potato flakes, the two products are very different. True potato flour produces a stickier product when liquid is added and is best used in small amounts to extend other flours. As far as particle size goes, granular potato flour will pass through a 40 mesh, or 420 micron, screen, while fine flour passes through an 80 mesh, or 177 micron, screen.

Rehydrated Texture :

Very sticky

Free Soluble Starch :

Very high

Viscosity :

High

Water Absorption :

High

Cell Damage :

Very high

Additive :

Typically none

Both granular and fine potato flours make excellent thickeners in sauces and gravies and in breading for fried foods. They also contribute to a softer, moister texture in most baked goods, including biscuits, pancakes, breads, muffins and cookies.

Don't rehydrate potato flour as a standalone product unless preparing a gruel. Potato flour isn't suitable for making mashed potatoes, either. It is best used as an ingredient. Always follow the manufacturer's instructions for the dehydrated product you're using, as rehydration specifications may vary.

Granules

Standard Granules

Potato granules are precooked, dehydrated potatoes produced in particulate form consisting substantially of whole tissue cells or small aggregates of cells. The product is characterized by high bulk density and great convenience of preparation, requiring only a simple mixing with hot liquid.

Like potato flakes, granules are prepared using top-quality sliced, cooked, and dried potatoes. The production process involves milling the flakes to achieve the desired granular texture, resulting in individual or small aggregates of potato cells. This granular structure increases the product’s bulk density and shipping economy; potato granules also reconstitute exceptionally well thanks to the cell-wall toughening that occurs during multiple cycles of cooking and partial rehydration involved in their production.

Rehydrated Texture :

Mealy; fluffy; similar to fresh mashed potatoes

Free Soluble Starch :

Very high

Viscosity :

Low

Water Absorption :

Low

Cell Damage :

Low

Additive :

Citric acid; optionally sodium bisulfite, BHT, sodium acid pyrophosphate; mono and diglycerides

Standard granules are popular with hospitals, schools, nursing homes and similar institutions for their economy and consistent quality. They’re suitable for use in nearly every application where standard flakes are used, including in the making of mashed potatoes. In manufacturing, granules appear in extruded, dried, shred-like products such as hash browns; dry mixes for extruded fries and other shaped products; fried, baked and pelleted snack products like chips, sticks and crackers; flavorings and thickeners; and breading, soups and frozen dinner.

Add granules to boiling water and whip. Always follow the manufacturer’s instructions for the dehydrated product you’re using, as rehydration specifications may vary.

Air Dried

Slices, Dices and Shreds

We offer a wide variety of dehydrated potato slices, dices or cubes and shreds for foodservice and manufacturing. These products are remarkably convenient, delivering fresh potato flavor and nutrition without washing, peeling, slicing, dicing or shredding. Once rehydrated, they cook up as firmly as freshly prepared potatoes, which wins them favor with consumers who appreciate their real potato identity, flavor and texture.

It is used as a main ingredient of stackable chips (like Pringles and Jackers) and favourite South Asian snack (Aloo Bhujia).

Rehydrated Texture :

Similar in shape, texture and appearance to fresh-cut potato pieces

Free Soluble Starch :

Varies

Viscosity :

Varies

Broken Cell Count:

Very low

Cell Damage :

Low

Additive :

Optionally sodium acid pyrophosphate, sodium bisulfite, calcium chloride

Use dehydrated potato slices, dices and shreds in any formulation that calls for potatoes: soups and stews; potato salads; hash browns; and casseroles, such as scalloped or au gratin potatoes. Food manufacturers can also explore new possibilities for potato pieces in dried and canned soups and stews, and in the extruded pellets used to make some snacks.

Rehydrate dehydrated potato pieces by covering with water, heating to 88°C and simmering until tender. Generally, rehydration time varies between 10 and 20 minutes depending on product size, specification and supplier. Always follow the manufacturer’s instructions for the dehydrated product you’re using, as rehydration specifications may vary.