potato flour Poland

...Rice flour is a gluten-free product with a delicate, neutral flavor. It is made from ground rice. It is commonly used in Asian cuisine for preparing rice noodles and rice paper, which is later used as an ingredient in most spring rolls. Since the flour lacks gluten, the dough may become too crumbly and sandy after baking. To prevent this, one can combine rice flour with other flours (e.g., potato...

...Potato starch is obtained by mechanically separating it from the other parts of the potato through washing, cleaning, drying, and sieving. Potato starch is a gluten-free product suitable for customers with gluten intolerance. Native potato starch is a pure white powder with no foreign odor and a neutral taste, making it ideal for modifying the texture of products without interfering with their flavor. Its binding and moisture-retention properties make it a popular ingredient in the baking segment. Compared to corn starch, native potato starch remains stable at high temperatures.

...Ingredients: wheat flour, sugar 21%, vegetable fat (palm, rapeseed), potato starch, apple puree 4% (contains the preservative: potassium sorbate), invert sugar syrup, eggs, skimmed milk powder, raising agents: sodium carbonates and ammonium carbonates; salt, aroma, cinnamon 0.1%. The plant uses: sesame, soy, sulphites, peanuts, other nuts. City:Gdansk...

...pea texturate, soy isolate, soy concentrate, soy texturate, soy flour, whey protein concentrate, WPC, whey protein isolate, WPI, collagen proteins. 6. FIBERS: Psyllium Husk, wheat fiber, bamboo fiber, pea fiber, soy fiber, potato fiber, FIBREN anti-syneresis fiber. 7. ACIDS AND DERIVATIVES: lactic acid, lactates, calcium lactate, potassium lactate, magnesium lactate, citric acid, sodium citrate...

... assist you in meeting your current needs for dried vegetables and in developing innovative products for the future. Recently, we introduced a new product to our offering: potato flour, made from 100% potatoes, with no additives or auxiliary agents. We offer two types of potato flour: one for the baking industry and the other for pierogi producers.