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Organoleptic characteristics of potato flakes:
Appearance: Light yellow or milk white
Consistency: Mealy, fluffy not sticky, not mashing
Smell: Fresh, typical of boiled potatoes
Taste: Frll, pure taste of potatoes, not Burned not rancid without any peculiar taste
Product data: Specification
Density g/l: 330-380
Particle size: 2-5mm 50mu 60mu 80mu 2-4mm, 2-8mm
Moisture-bearing: 7.56
Reducing sugar: 0.66
Mon-glycelides: 0.125
Pyrophosphate: 0.08
Citric acid: 20ppm

Hygienic target:
Totalplate count pc/g: 420
Coliform bacteria Max: 10max.
Sickening bacteria No
Packing Kraft paper bag
N. W. 20kg/bag
Packing rate/ 40' FCL 19 MT
Ingredients:
Potatoes, emulalfied mono-and diglycarides of fatty acids(E 471)
Stablizer disodium diphosphate(E 450)
Antioxidant ascorbyl palmtate(E 304) and sodium metabisulphite (E223)
Spice extracts.