Potato products manufacturing
Besides export and import, fund attraction and allocation to industrial and production projects, pouresh investment development group had a successful experience in importing full production line and machinery of Omid Mandegar food industry co. in Ardebil province. This company concentrates on high durability potato products. This article explains our valuable experience about this lucrative industry.
Rake in money with potato powder
Start a new job has not a weird formula, just need to observe and analyze the opportunities. One of these easy making money jobs is changing potato to potato powder and great number of related industries such as: manufacturers of fried powder, snacks, sausages, Burgers and ready meals become your customer. The below article describes the process of changing potato to slice, powder and mashed.
Potato is full of Beta-carotene which is an important Vitamin A source and easily absorbed after cooking process. Potato stems and leaves contain a toxin called solanine, therefore, these parts should not be used in food industries. The most important material in potato is starch which makes up among 9 to 25 percent. Potato is a useful source of energy and it is less susceptible to pests and easier to grow.
Drying is one of the oldest methods of preserving food. In this way Controlled heat is used for water evaporation process. The principal reasons for this are that the microorganisms which cause food spoilage and decay are unable to grow and multiply in the absence of sufficient water and many of the enzymes which promote undesired changes in the chemical composition of the food cannot function without water
Drying not only protect the products, but also reduce its weight, therefore, the transportation costs will be decreased. Dried potato is our solution for easier use and longer storage.
How to produce potato powder?
The moisture content of potatoes is measured initially. Then potatoes are peeled and immersed in water at room temperature to prevent discoloration. To produce potato powder, the peeled tubers are enzymatically processed by crushing, grating and then warmed at 2 ° C for several minutes. Eventually the potatoes are rinsed and kept for a while to evaporate their surface water. They are then cooked and milled. There are two devices for drying potatoes, including hot air oven and microwave sprayer.
During drying process, the specimens are scrubbed to achieve uniform heat, which will continue until the moisture reaches 1% for the powder product. Some manufactured products are packaged in high-density polyethylene packages to keep them safe from inappropriate changes during storage.
Potato products usage
Potato powder is widely used for various purposes, especially in the preparation of food products. Drying foods as well as turning them into powders for better storage and shelf-life. Nowadays, special factories convert the potatoes into different ways after washing, peeling, semi-boiling and mashing. This powder is used in the preparation of various food products such as breadcrumbs, potato snacks, sausages, hamburgers, salade oliver, and in other ready-made foods, as a bread improver and concentrator for canned foods. This section discusses the capital requirements for the construction of powder production units and other potato products in terms of investment and economic indicators. To create a production unit with a capacity of 648000 kg / year, you need 2.1 billion rials of initial capital and a return on capital of about 36% per year.
Advantages of the plan
The total potato production of Iran is around 5 million tons which 1020 to 1275 tons of total production is wasted because of inappropriate storage conditions, lack of technical and equipped warehouses and improper grading and packaging. To explain more, only 7% of potato warehouses of Iran are technical warehouses and their capacity is confined to 122000 tons and the rest are traditional ones which lack of standard equipment such as: aeration, humidity, temperature control is obvious. The statistics release that 700000 tons of potato is involved in potato process and establishment of new production units can prevent the loss of large quantities of this product.
Frozen fried potatoes
Frozen fries are a by-product of fast frying and freezing fresh, healthy potatoes after sorting, rinsing, peeling, cutting and performing the treatments necessary to obtain the desired color.
Heat the fried potatoes to a temperature that reaches -5 degrees Celsius and remains stable. This industry can extend the shelf life of this product and make it available year-round. Humidity in potatoes is 80% and in some of these products up to 90%. This moisture can be reduced by the potato processing industry. This decrease in moisture has a direct effect on the weight of the product. This can also save a lot on shipping such products.
On the other hand, by producing several different products from one product, all tastes can be covered and thus, these products can be catered to different segments with different tastes.
Potato flake is a kind of dried mashed potato that is baked to make it into a puree. They are then dried by a fast roller dryer to the optimum final moisture content and finally the sheets are broken to the appropriate size and packaged. The value of the potato flake is its relatively low price, acceptable quality and ease of regeneration.
Potato flake usage
Potato flakes can be used to make cutlets, salade olivier, soups, potato chips and even cake and bread dough.
Potato flake advantages
This product can be maintained at ambient temperature.
Its shelf life is 6 months and it quality does not change during its shelf life.
Its changed to mashed potato in a short time
Mashed potato can be prepared with different flavors.
How to keep potato flake
You can Keep this product in dry, cold and away from sun light for at least 18 months.
It is generally supposed that wheat flour is unavoidable in bread, but usage of other cereals flour is compulsory to add flavor, color and increasing shelf life and nutrition. Potato flour usage in bread industry has a long story. Even in some bakeries, they cooked bread from its puree, giving it time to ferment. Studies have shown that adding about 5% of potato flour to wheat flour gives it a better taste and texture than other grains containing starch. Undoubtedly, mixing potato flour with wheat flour can produce acceptable products. Research has revealed that sweet potato starch is used more in bread than other potatoes. The amount of starch in this type of potato varies between 14 to 28 percent.
Potato flour contains smaller starch granules compared to other cereal flours. Therefore, its consumption is very popular in bread baking because of its softness, better flavor and smell. In these days, potato flour is used in the production of many dietary breads, especially diabetic and celiac breads. Sharp increasing demand of these breads and technology improvements make a brilliant future for this industry.