Product description: free flowing potato flakes are produced from good quality potatoes after washing, peeling, inspection, slicing, pre cooking, cooling, drying and flaking to provide the size specification of the customer. The size of the potatoes been used is between 40 and 90mm dry matter content >20% foreign material: free of foreign material. Storage temperature: 4-6 degree celsius. Flakes: flakes are produced according to the specification of the buyer. Color: normal potato color. Taste: normal potato taste. Texture: not slimy not sticky recnstitution: when 100 grm. Of whole flakes are re constituted by hand stirring in 570 ml water at a temperature of 75 degree c, the product shall be non-glutinous, fluffy mass, resembling mashed potatoes and possessing the characteristic flavor of potatoes. Odor: characteristics of potatoes, free from typical odor. Flavor: characteristics of potatoes, free from taint. Defects: black points: 10 per 100 gram max. Wet points: none. Hard points: 15 per 100 garm max. Additiveschemical characteristics: moisture: 60% - 8% monoglyceride emulsifier 0.5% max. Sodium pyrophosphate(%appr.) 200 ppm citric acid monoglyceride 125 ppm sulfur dioxide ( ppm apprx.) 250 ppm max. Antioxidant ( ppm appr.) 25 ppm granulometri: flaker with 6 mm sieve >2 mm 57% max. 1 mm 32% max. Density: 200 – 400 grm ltr. Stability: 120 – 140 mm reducing sugars: 1000mu 0% >75mu 90% bulk density 65gr.l = 20 gr.l metal detection: metal detection is carried out on each bag of finished product. Microbiological standards: tpc: max. 50, 000 cfugm coliform:

Product description: free flowing potato flakes are produced from good quality potatoes after washing, peeling, inspection, slicing, pre cooking, cooling, drying and flaking to provide the size specification of the customer. The size of the potatoes been used is between 40 and 90mm dry matter content >20% foreign material: free of foreign material. Storage temperature: 4-6 degree celsius. Flakes: flakes are produced according to the specification of the buyer. Color: normal potato color. Taste: normal potato taste. Texture: not slimy not sticky recnstitution: when 100 grm. Of whole flakes are re constituted by hand stirring in 570 ml water at a temperature of 75 degree c, the product shall be non-glutinous, fluffy mass, resembling mashed potatoes and possessing the characteristic flavor of potatoes. Odor: characteristics of potatoes, free from typical odor. Flavor: characteristics of potatoes, free from taint. Defects: black points: 10 per 100 gram max. Wet points: none. Hard points: 15 per 100 garm max. Additiveschemical characteristics: moisture: 60% - 8% monoglyceride emulsifier 0.5% max. Sodium pyrophosphate(%appr.) 200 ppm citric acid monoglyceride 125 ppm sulfur dioxide ( ppm apprx.) 250 ppm max. Antioxidant ( ppm appr.) 25 ppm granulometri: flaker with 6 mm sieve >2 mm 57% max. 1 mm 32% max. Density: 200 – 400 grm ltr. Stability: 120 – 140 mm reducing sugars: 1000mu 0% >75mu 90% bulk density 65gr.l = 20 gr.l metal detection: metal detection is carried out on each bag of finished product. Microbiological standards: tpc: max. 50, 000 cfugm coliform: