Processing Technology¶

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Manufacturing Process — our full production flow
Potato Flakes Product Page — processing specifications
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Short Answer¶

The transformation of raw potatoes into premium flakes and powder requires precise control across multiple unit operations: washing, peeling, slicing, cooking, mashing, drum drying (for flakes), milling (for powder), and packaging. Each step must be optimized for the specific potato variety being processed, with critical control points for moisture content, starch gelatinization, color development, and particle size distribution. Hongji Agriculture's processing facilities are designed for vertical integration, handling the complete process from raw material intake to finished product packaging under a single quality management system.

Processing Critical Parameters¶

Parameter	Potato Flakes	Potato Powder (60 mesh)
Raw Material Dry Matter	≥20%	≥20%
Drum Drying Temperature	140-160°C	N/A (milling)
Moisture (guaranteed)	≤ 9.0%	≤ 6.0%
Particle Size	3–5 mm as produced; 0.25–3.35 mm delivered sieve distribution	≤ 250 μm (60 mesh, ≥95% passing)
Rehydration Ratio	7.5 : 1	6.0 : 1
Color (L*)	≥85	≥87

Documents¶

#	Document	Description
1	Potato Flake Manufacturing Process	Full process from washing to drum drying, milling and screening. CCP analysis, energy consumption data
2	Potato Powder Milling & Classification	Milling systems, particle size classification, yield optimization
3	Drying Technology in Potato Processing	Drum drying, spray drying, freeze drying — principles, parameters, applications
4	Moisture Control in Dehydrated Potato Products	Water activity, sorption isotherms, shelf life prediction, packaging strategies
5	Color & Browning Control in Potato Processing	Enzymatic and non-enzymatic browning mechanisms, PPO inhibition, processing strategies

Part of the Hongji Agriculture (弘基农业) Technical Documentation Series — hjpotatoflakes.com