Hongji Potato Powder (60 Mesh) — Technical Datasheet
Product Overview
Hongji Agriculture's Potato Powder (60 Mesh) is a finely milled dehydrated potato product produced from high-solids processing potato varieties including Atlantic, Shepody, and Russet Burbank. Unlike Potato Flakes (which retain a flake-like physical structure), Potato Powder is milled through a 60-mesh (250 μm) screen, resulting in a free-flowing fine powder with rapid hydration, uniform particle size distribution, and excellent blending properties.
Potato Powder is the preferred ingredient for dry-mix applications (instant soup bases, seasoning blends, bakery premixes), extruded snacks, batter systems, meat binders, and nutritional supplements where uniform dispersion and rapid solubility are critical. The finer particle size provides faster hydration kinetics and smoother finished texture compared to standard flakes, making it the ingredient of choice for applications requiring seamless integration into dry blends and batters.
1. Raw Material & Processing
1.1 Raw Potato Varieties
| Variety |
Dry Matter (%) |
Starch (%) |
Reducing Sugars (%) |
Contribution |
| Atlantic |
20–22 |
16–18 |
≤ 0.15 |
Light color, neutral flavor |
| Shepody |
19–23 |
15–17 |
≤ 0.12 |
Premium texture, high yield |
| Russet Burbank |
20–24 |
16–20 |
≤ 0.20 |
High starch, rich mouthfeel |
| Innovator |
20–23 |
16–18 |
≤ 0.10 |
Dual-purpose, excellent color stability |
1.2 Raw Material Quality Criteria
| Parameter |
Acceptance Limit |
Test Method |
| Dry matter content |
≥ 19.0% |
Underwater weight method |
| Reducing sugars (fresh weight) |
≤ 0.25% |
DNS colorimetric method |
| Mechanical damage / rot / greening |
≤ 5.0% by weight |
Visual inspection |
| Tuber diameter (minimum) |
≥ 40 mm |
Grading sieve |
| Soil / extraneous matter |
≤ 2.0% by weight |
Wash-weigh method |
| Sprouting |
None |
Visual inspection |
Variety selection note: For potato powder destined for cold-water soluble applications (e.g., instant soup bases), Atlantic and Innovator varieties are preferred due to their lower reducing sugar content, which minimizes Maillard browning during drum drying.
1.3 Growing Region — Zhangjiakou, Hebei
| Parameter |
Value |
| Altitude |
1,200–1,600 m |
| Climate |
Continental semi-arid |
| Annual precipitation |
350–450 mm |
| Diurnal temperature variation |
12–16°C (optimal for starch accumulation) |
| Soil type |
Sandy loam, well-drained, pH 6.0–7.5 |
| GMO status |
Non-GMO, conventional breeding only |
2. Manufacturing Process
2.1 Process Flow
Raw Potatoes → Washing & Destoning → Steam Peeling → Inspection & Trimming →
Slicing (8–12 mm) → Blanching (70°C, 12 min) → Steam Cooking (100°C, 30 min) →
Mashing → Drum Drying → Flaking → Pre-crushing → Hammer Milling →
Air Classification → Sieving (60 Mesh) → Metal Detection → Packaging
2.2 Detailed Process Parameters
| Process Step |
Parameters |
Purpose |
| Washing & destoning |
Rotating drum washer, 20 m³/h water flow |
Remove soil, debris, stones |
| Steam peeling |
12–15 bar, 20–30 seconds |
Rapid skin removal, minimal cook loss |
| Inspection |
Manual sorting on conveyor belt |
Remove defective tubers and peel remnants |
| Slicing |
Slices 8–12 mm thickness |
Uniform cooking surface area |
| Blanching |
Hot water, 70°C, 12 minutes |
Enzyme inactivation (polyphenol oxidase, peroxidase), leaching of reducing sugars |
| Steam cooking |
Atmospheric steam, 98–100°C, 25–35 minutes |
Complete starch gelatinization, tissue softening |
| Mashing |
Rotary masher or roller mill, ≤ 3 mm gap |
Homogeneous mash without excessive cell rupture |
| Drum drying |
Single drum, 160–175°C surface, 15–25 sec residence |
Rapid dehydration to ≤ 6.0% moisture |
| Flaking |
Doctor blade, flake breaker |
Separate dried sheet into manageable flakes |
| Pre-crushing |
Knife mill, 5 mm screen |
Reduce flake size for hammer mill feed |
| Hammer milling |
3,000–4,000 RPM, 250 μm screen |
Grind to target particle size |
| Air classification |
Cut point: 250 μm |
Remove ultra-fine fraction (< 75 μm) if needed |
| Sieving |
60 mesh (250 μm) stainless steel, vibratory |
Ensure ≥ 95% passing 60 mesh |
| Metal detection |
Fe ≥ 0.5 mm, SUS ≥ 1.0 mm, Non-Fe ≥ 0.8 mm |
Contaminant rejection with auto-ejection |
Critical Quality Point — Hammer Mill Speed: The hammer mill speed of 3,000–4,000 RPM is optimized to produce the target particle distribution. Speeds above 4,500 RPM generate excessive fines (< 75 μm), which increase dust generation and hygroscopicity. Speeds below 2,500 RPM yield insufficient throughput and a coarser fraction requiring recirculation.
2.3 Drum Drying Specifications
| Parameter |
Specification |
| Drum type |
Single-drum, atmospheric |
| Drum material |
Cast iron with chrome-plated surface |
| Drum diameter |
1,200–2,000 mm |
| Drum speed |
3–8 RPM (adjustable) |
| Steam pressure |
5–8 bar |
| Surface temperature |
160–175°C |
| Feed method |
Applicator roll |
| Dried film thickness |
0.12–0.30 mm |
| Residence time |
15–25 seconds |
| Final moisture after drying |
≤ 6.0% |
3. Physical & Chemical Specifications
3.1 Standard Specification — Potato Powder (60 Mesh)
| Parameter |
Unit |
Specification |
Test Method |
| Moisture |
% (w/w) |
≤ 6.0 |
AOAC 925.10 |
| Starch |
% (w/w) |
≥ 73.0 (dwb) |
AOAC 996.11 (enzyme assay) |
| Protein (N × 6.25) |
% (w/w) |
6.0 – 9.0 (dwb) |
AOAC 984.13 (Kjeldahl) |
| Ash |
% (w/w) |
≤ 4.5 (dwb) |
AOAC 923.03 |
| Fat (crude) |
% (w/w) |
≤ 0.5 (dwb) |
AOAC 922.06 (Soxhlet, petroleum ether) |
| Crude Fiber |
% (w/w) |
≤ 2.0 (dwb) |
AOAC 962.09 |
| Reducing Sugars |
% (w/w) |
≤ 1.5 (dwb) |
DNS colorimetric method |
| Total Sugars |
% (w/w) |
≤ 3.0 (dwb) |
DNS colorimetric method |
| pH (10% w/w slurry in distilled H₂O) |
— |
5.0 – 6.5 |
AOAC 981.12 |
| SO₂ (residual, naturally occurring) |
mg/kg |
≤ 10 |
Monier-Williams distillation |
| Bulk Density (loose) |
g/L |
480 – 620 |
AOAC 975.15 |
| Bulk Density (tapped) |
g/L |
600 – 780 |
AOAC 975.15 (100 taps) |
| Cold Water Solubility (25°C) |
% |
20 – 40 |
Gravimetric, 30 min stirring |
| Hot Water Solubility (80°C) |
% |
35 – 55 |
Gravimetric, 30 min stirring |
| Water Binding Capacity |
g/g |
3.5 – 5.5 |
Centrifugation (3,000 × g, 15 min) |
| Water Absorption Index (WAI) |
g/g |
4.5 – 6.5 |
Anderson method (80°C, 30 min) |
| Whiteness Index |
— |
≥ 80.0 |
HunterLab, illuminant D65 |
dwb = dry weight basis
3.2 Color Specifications
| Parameter |
Specification |
Instrument / Conditions |
| L* (lightness) |
≥ 85.0 |
HunterLab ColorQuest XE, D65/10° |
| a* (red-green) |
−1.0 to +2.5 |
HunterLab ColorQuest XE, D65/10° |
| b* (yellow-blue) |
10.0 – 22.0 |
HunterLab ColorQuest XE, D65/10° |
| Visual appearance |
Fine cream to light yellow free-flowing powder |
Visual inspection under standard lighting |
| Discolored particles |
≤ 1.5% by count |
Visual sorting |
4. Microbiological Specifications
| Parameter |
Specification |
Test Method |
Reference Standard |
| Total Plate Count (TPC) |
≤ 10,000 CFU/g |
ISO 4833-1:2013 |
ICMSF |
| Yeast & Mould |
≤ 100 CFU/g |
ISO 21527-2:2008 |
ICMSF |
| Enterobacteriaceae |
≤ 100 CFU/g |
ISO 21528-2:2017 |
EU Reg 2073/2005 |
| Salmonella |
Negative / 25 g |
ISO 6579-1:2017 |
EU Reg 2073/2005 |
| Staphylococcus aureus |
≤ 10 CFU/g |
ISO 6888-1:2021 |
ICMSF |
| Bacillus cereus |
≤ 100 CFU/g |
ISO 7932:2004 |
ICMSF |
| Listeria monocytogenes |
Negative / 25 g |
ISO 11290-1:2017 |
EU Reg 2073/2005 |
| Coliforms |
≤ 10 CFU/g |
ISO 4832:2006 |
ICMSF |
| Aerobic Spore Formers |
≤ 500 CFU/g |
ISO 7933:2004 |
In-house |
| Clostridium perfringens |
≤ 10 CFU/g |
ISO 7937:2004 |
ICMSF |
| Cronobacter sakazakii (for infant food grade) |
Negative / 10 g |
ISO 22964:2017 |
EU Reg 2073/2005 |
Sampling plan: N = 5, c = 0–2 depending on category per ICMSF. Certificate of Analysis provided for each production lot.
| Parameter |
Maximum Limit |
Standard |
Test Method |
| Lead (Pb) |
≤ 0.2 mg/kg |
EU 1881/2006, GB 2762-2017 |
ICP-MS (EN 15763) |
| Cadmium (Cd) |
≤ 0.1 mg/kg |
EU 1881/2006, GB 2762-2017 |
ICP-MS (EN 15763) |
| Mercury (Hg) |
≤ 0.02 mg/kg |
EU 1881/2006 |
Cold vapor AAS |
| Arsenic (As, inorganic) |
≤ 0.2 mg/kg |
GB 2762-2017 |
ICP-MS (EN 15763) |
| Tin (Sn) |
≤ 50 mg/kg |
EU 1881/2006 (canned-contact products) |
ICP-MS |
| Acrylamide |
≤ 300 μg/kg (guideline) |
EU 2017/2158, EC 2158/2017 |
LC-MS/MS |
| 3-MCPD (bound) |
≤ 1.0 mg/kg |
EC 1881/2006 (guideline for dried vegetables) |
GC-MS |
| Pesticide residues |
Compliant |
EU Reg 396/2005, GB 2763-2021 |
Multi-residue GC-MS/LC-MS |
| Polycyclic Aromatic Hydrocarbons (PAH4) |
≤ 10 μg/kg |
EU 1881/2006 |
GC-MS |
| Mycotoxins (Ochratoxin A) |
≤ 5.0 μg/kg |
EU 1881/2006 |
HPLC-FLD |
| Mycotoxins (Deoxynivalenol — DON) |
≤ 750 μg/kg |
EU 1881/2006 |
HPLC-UV |
| Note: EU maximum limits shown are applicable to export; Chinese GB limits apply to domestic market. The more stringent of the two limits applies for each shipment. |
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6. Nutritional Profile (Typical per 100 g)
| Nutrient |
Value per 100 g |
% NRV* (EU) |
| Energy (kcal) |
350 – 370 |
— |
| Energy (kJ) |
1,465 – 1,550 |
— |
| Protein (g) |
6.0 – 9.0 |
12–18% |
| Total Fat (g) |
≤ 0.5 |
< 1% |
| —— Saturated Fat (g) |
≤ 0.2 |
< 1% |
| —— Trans Fat (g) |
≤ 0.1 |
— |
| —— Monounsaturated Fat (g) |
≤ 0.1 |
— |
| —— Polyunsaturated Fat (g) |
≤ 0.2 |
— |
| Carbohydrates (g) |
80 – 86 |
— |
| —— Sugars (g) |
≤ 3.0 |
— |
| —— Starch (g) |
73 – 80 |
— |
| Dietary Fiber (g) |
4.5 – 7.5 |
18–30% |
| Sodium (mg) |
25 – 70 |
1–3% |
| Potassium (mg) |
1,100 – 1,500 |
55–75% |
| Calcium (mg) |
15 – 35 |
2–4% |
| Magnesium (mg) |
35 – 55 |
9–15% |
| Phosphorus (mg) |
100 – 160 |
14–23% |
| Iron (mg) |
1.2 – 2.8 |
8–20% |
| Zinc (mg) |
0.4 – 0.9 |
4–9% |
| Vitamin C (mg) |
10 – 22 |
12–28% |
| Vitamin B6 (mg) |
0.15 – 0.40 |
10–28% |
| Niacin (mg NE) |
1.8 – 3.5 |
11–22% |
*NRV = Nutrient Reference Value for adults (EU 1169/2011). Values are typical ranges. Actual composition varies with potato variety and growing season.
7. Particle Size Distribution (Sieve Analysis)
7.1 Potato Powder — 60 Mesh Standard Grade
| Sieve Mesh |
Aperture (μm) |
Specification (% Passing) |
Typical Value (%) |
| 30 mesh |
600 |
100 |
100 |
| 40 mesh |
425 |
≥ 99 |
99.5 – 100 |
| 50 mesh |
300 |
≥ 97 |
97.5 – 99.0 |
| 60 mesh |
250 |
≥ 95 |
95.0 – 98.0 |
| 80 mesh |
180 |
50 – 80 |
55 – 75 |
| 100 mesh |
150 |
20 – 50 |
25 – 45 |
| 200 mesh |
75 |
≤ 15 |
5 – 12 |
| Pan |
— |
≤ 5 |
1 – 4 |
7.2 Comparison by Powder Grade
| Sieve Mesh |
Aperture (μm) |
Standard 60 Mesh |
Fine 80 Mesh |
Ultra-Fine 100 Mesh |
| 40 mesh |
425 |
100% |
100% |
100% |
| 60 mesh |
250 |
≥ 95% |
100% |
100% |
| 80 mesh |
180 |
50–80% |
≥ 95% |
100% |
| 100 mesh |
150 |
20–50% |
50–80% |
≥ 97% |
| 200 mesh |
75 |
≤ 15% |
≤ 20% |
≤ 30% |
Method: ISO 2591-1:1988 — Test sieving, mechanical sieve shaker, 10 minutes at 2 mm amplitude. Results expressed as cumulative mass percentage passing through each sieve.
7.3 Particle Morphology
| Property |
Description |
| Shape |
Irregular, angular fragments (milled from dried potato sheet) |
| Surface |
Rough, porous (increases water absorption) |
| Flow character |
Free-flowing; angle of repose: 38–44° |
| Dusting tendency |
Moderate (low-dust variant available on request) |
| Uniformity |
D [4,3] (volume-weighted mean): 150–220 μm |
8. Reconstitution Properties
| Parameter |
Typical Value |
Test Conditions |
| Powder-to-water ratio (instant mash) |
1 : (4.0 – 5.0) by weight |
1 part powder : 4–5 parts water |
| Reconstitution time (hot) |
15 – 30 seconds |
80°C water, gentle stirring |
| Reconstitution time (cold) |
1 – 3 minutes |
20°C water, vigorous whisking |
| Hydration capacity (hot) |
4.5 – 6.5 g water / g powder |
80°C, 5 min, gravimetric |
| Hydration capacity (cold) |
2.5 – 4.0 g water / g powder |
20°C, 10 min, gravimetric |
| Cold water solubility |
20 – 40% of solids |
Gravimetric, 25°C, 30 min |
| Slurry viscosity (10% solids, 25°C) |
800 – 1,500 cP |
Brookfield, spindle #3, 20 RPM |
| Clumping tendency (cold) |
Low to moderate |
Improved with dispersible grade treatment |
| Use in hot liquid |
Disperses instantly with stirring |
No pre-mix needed |
9. Functional Properties Comparison — Powder vs. Flakes
| Property |
Potato Powder (60 Mesh) |
Potato Flakes |
Advantage |
| Bulk density (loose) |
480 – 620 g/L |
350 – 500 g/L |
Powder packs more densely per volume |
| Particle size |
≤ 250 μm (95% passing) |
0.25 – 3.35 mm |
Powder disperses faster |
| Cold water solubility |
20 – 40% |
15 – 25% |
Powder dissolves more readily |
| Hydration rate |
Very fast (< 15 sec) |
Moderate (30–60 sec) |
Powder hydrates 2–4× faster |
| Water binding capacity |
3.5 – 5.5 g/g |
4.5 – 6.5 g/g |
Flakes hold more water overall |
| Dust generation |
Moderate |
Low |
Flakes generate less dust |
| Flowability |
Excellent (free-flowing) |
Good (but flakes interlock) |
Powder better for automated dosing |
| Reconstitution texture |
Smooth, fine |
Coarser, "rustic" |
Powder yields smoother mash |
| Oil absorption capacity |
1.0 – 2.0 g/g |
1.5 – 2.5 g/g |
Flakes absorb more oil in frying |
| Hygroscopicity |
Higher (greater surface area) |
Lower |
Powder requires drier storage |
| Best-suited applications |
Dry mixes, batters, coatings, seasoning blends |
Bakery dough, instant mash, extrusion |
Different tool for different jobs |
10. Rheological Properties (10% w/w Slurry)
| Parameter |
Typical Value |
Measurement Conditions |
| Cold viscosity (Brookfield) |
800 – 1,500 cP |
25°C, spindle #3, 20 RPM |
| Peak viscosity (RVA) |
1,500 – 2,800 cP |
STD 1 profile (50→95→50°C) |
| Trough viscosity (RVA) |
900 – 1,800 cP |
95°C hold, 3 min |
| Breakdown (peak − trough) |
500 – 1,200 cP |
Shear-thinning during hold |
| Final viscosity (RVA, 50°C) |
1,800 – 3,200 cP |
Cooling phase |
| Setback (final − trough) |
800 – 1,600 cP |
Retrogradation tendency |
| Gelatinization temperature (onset) |
64 – 70°C |
RVA / DSC (5°C/min) |
| Gelatinization peak temperature |
72 – 78°C |
DSC |
| Gelatinization enthalpy (ΔH) |
8 – 13 J/g |
DSC |
| Swelling power (85°C) |
12 – 18 g/g |
Gravimetric, 30 min |
| Solubility index (85°C) |
25 – 45% |
Dissolved solids fraction |
| Freeze-thaw stability (3 cycles) |
≥ 85% water retention |
−18°C / 25°C cycling |
| Application |
Key Parameter |
Target Value |
Notes |
| Dry soup / sauce mix |
Cold water solubility |
≥ 25% |
Ensures lump-free dispersion |
| Batter & breading system |
Water binding capacity |
4.0 – 5.5 g/g |
Controls batter viscosity and pickup |
| Extruded snacks |
Expansion ratio |
1:3 – 1:5 at 20% inclusion |
Similar to flakes but denser texture |
| Meat binding |
Cooking yield |
+5–10% moisture retention |
Binds free water in emulsion |
| Bakery premix |
Flowability (angle of repose) |
< 42° |
Ensures uniform dosing |
| Nutritional supplement |
Dispersibility in milk/water |
No lumps after 30 sec stir |
Fine mesh ensures smooth dispersion |
11. Packaging Specifications
| Parameter |
Standard Grade |
Custom Options |
| Primary packaging |
Multi-layer kraft paper bag (3-ply) with PE inner liner |
Laminated AL-foil bag, vacuum pack |
| Net weight (standard) |
25 kg |
10 kg, 15 kg, 20 kg |
| Big bag / FIBC |
500 kg, 1,000 kg supersack |
With lifting loops, spout discharge |
| Inner liner |
Food-grade LDPE film, 0.08 mm thickness, heat-sealed |
N₂ flushed (oxygen < 2%) available |
| Outer closure |
Sewn top with polypropylene thread |
Heat-seal tape (anti-tamper) |
| Bag dimensions (25 kg) |
650 × 450 × 160 mm |
Variable by specification |
| Pallet type |
Euro pallet (800 × 1,200 mm) or standard (1,000 × 1,200 mm) |
Per customer requirement |
| Pallet configuration |
40 bags (25 kg) per pallet, 5 layers × 8 bags |
1,000 kg net per pallet |
| Container loading (20' FCL) |
20 pallets |
20 metric tons |
| Container loading (40' FCL) |
40 pallets |
40 metric tons |
| Vacuum-packed block |
20 kg blocks in cardboard carton |
Extended shelf life (36 mo) |
| Private label / retail |
Available |
Custom artwork, bag sizes from 200 g to 5 kg |
| GTIN / barcode |
Available per SKU |
Assigned per customer agreement |
12. Storage & Shelf Life
| Condition |
Specification |
Notes |
| Shelf life (unopened, standard packaging) |
24 months from production date |
At optimal conditions |
| Shelf life (vacuum-packed) |
36 months from production date |
Reduced oxidation, no moisture ingress |
| Storage temperature |
≤ 25°C (optimal: 15–20°C) |
Lower temperatures extend shelf life |
| Relative humidity |
≤ 60% |
Powder is more hygroscopic than flakes |
| Pallet stacking max. |
4 pallets high |
5+ pallets risks compression and caking |
| After opening |
Reseal immediately, use within 2 weeks |
Moisture pickup accelerates rapidly |
| Avoid |
Direct sunlight, moisture ingress, temperature fluctuations |
Cycling > ±5°C/day degrades quality |
| Odor absorption |
Store away from strong odors |
High surface area absorbs volatile compounds |
⚠ Important: Due to its higher surface area-to-volume ratio, Potato Powder is significantly more hygroscopic than Potato Flakes. Once a bag is opened, it must be resealed tightly and stored in a dry environment (≤ 60% RH). In high-humidity conditions (> 70% RH), powder can begin caking within 24–48 hours of exposure.
12.1 Accelerated Shelf Life Data
| Storage Condition |
Time to Quality Limit |
Key Failure Mode |
| 25°C / 60% RH |
24 months |
Color darkening (ΔE > 3.0) |
| 30°C / 70% RH |
10 months |
Caking, moisture > 6.5%, flow reduction |
| 40°C / 80% RH |
5 months |
Browning (Maillard), off-flavor development |
| −18°C (frozen) |
60+ months |
Excellent stability, no significant change |
| Attribute |
Status |
Verification |
| Gluten |
Free (< 20 ppm) |
ELISA R5 method, certified annually |
| Dairy / Lactose |
Free |
Not present in facility |
| Eggs |
Free |
Not present in facility |
| Soy |
Free |
Not used in production |
| Nuts (tree nut / peanut) |
Free |
Facility is nut-free |
| Sulfites (added) |
None |
No sulfite addition at any process step |
| GMOs |
Non-GMO |
IP (Identity Preserved) program, seed-to-ship traceability |
| Irradiation |
Not irradiated |
Statement of non-irradiation provided |
| Vegan / Vegetarian |
Suitable |
No animal-derived inputs |
| Celery |
Free |
Not present in facility |
| Mustard |
Free |
Not present in facility |
| Sesame seeds |
Free |
Not present in facility |
| Lupin |
Free |
Not present in facility |
| Molluscs / Crustaceans |
Free |
Not present in facility |
| Kosher certification |
Available upon request |
Orthodox Union (OU) |
| Halal certification |
Available upon request |
Halal Assurance System (HAS) |
| Organic certification |
Available upon request |
EU 2018/848, USDA NOP |
| Allergen control program |
HACCP-based, documented |
Cleaning validation between production runs |
14. Quality Certifications
| Certification / Standard |
Scope |
Certifying Body |
Audit Frequency |
| ISO 9001:2015 |
Quality management system |
SGS / Bureau Veritas |
Annual |
| ISO 22000:2018 / HACCP |
Food safety management |
SGS / Bureau Veritas |
Annual |
| FSSC 22000 |
Food safety system certification |
SGS / Bureau Veritas |
Annual |
| BRCGS Food |
Global standard for food safety (Grade A) |
SGS / Bureau Veritas |
Annual (unannounced possible) |
| Halal (HAS) |
Halal production compliance |
Authorized Islamic body |
Annual |
| Kosher (OU) |
Kosher production compliance |
Orthodox Union |
Annual |
| Organic (EU/USDA NOP) |
Organic processing standard |
Authorized certifier |
Annual + unannounced |
| China CIQ Export Registration |
Export food safety registration |
General Administration of Customs China |
Recertification every 3 years |
| ISO 14001:2015 |
Environmental management system |
Certified |
Annual |
| ISO 45001:2018 |
Occupational health and safety |
Certified |
Annual |
15. Recommended Applications by Grade
| Grade |
Application Example |
Recommended Dosage |
Key Benefit |
| Standard (60 Mesh) |
Dry soup mixes, seasoning blends |
5–25% of dry mix weight |
Uniform dispersion, fast hydration |
| Standard (60 Mesh) |
Batter and breading systems |
10–30% of batter flour |
Adds crispy texture, reduces oil pickup |
| Standard (60 Mesh) |
Extruded snacks (direct expansion) |
15–40% of recipe |
Natural potato flavor, expansion control |
| Standard (60 Mesh) |
Meat extenders & binders |
3–10% of meat block |
Water binding, yield improvement |
| Premium (60 Mesh) |
Instant mash powder blend |
30–60% of blend |
Smooth texture, clean label |
| Premium (60 Mesh) |
Baby food & nutritional products |
5–20% |
Pure potato, no additives |
| Fine (80 Mesh) |
Sauce thickeners, gravies |
3–10% |
Lump-free thickening |
| Ultra-Fine (100 Mesh) |
Beverage powders, dietary supplements |
2–8% |
Instant cold-water dispersion |
| Organic |
Clean-label, organic-certified products |
Per formulation |
Organic certification, premium positioning |
| Item Code |
Product Description |
Standard Packaging |
MOQ |
| HJ-PP-60-01 |
Potato Powder, 60 Mesh, Standard Grade |
25 kg kraft bag |
20 MT (1 × 20' FCL) |
| HJ-PP-60-02 |
Potato Powder, 60 Mesh, Premium Grade |
25 kg kraft bag |
20 MT |
| HJ-PP-60-03 |
Potato Powder, 60 Mesh, Organic Certified |
20 kg kraft bag |
10 MT |
| HJ-PP-80 |
Potato Powder, 80 Mesh (Fine Grade) |
25 kg kraft bag |
16 MT |
| HJ-PP-100 |
Potato Powder, 100 Mesh (Ultra-Fine) |
20 kg kraft bag |
16 MT |
| HJ-PP-VP |
Potato Powder, Vacuum-Packed Block |
20 kg carton |
16 MT |
| HJ-PP-SP |
Sample Pack |
1 kg × 2 sealed pouches |
Contact sales |
| HJ-PP-PL |
Private Label / Retail Pack |
Customer-specified |
20 MT |
| Contact sales for lead times, pricing, and custom specifications. |
|
|
|
17. Traceability
| Parameter |
Detail |
| Country of Origin |
People's Republic of China |
| Production Facility |
Hongji Agriculture Co., Ltd., Zhangjiakou, Hebei Province |
| Traceability System |
Full batch traceability: seed lot → field block → harvest date → production batch → packaging SKU → shipping container → customer |
| Lot Number Format |
HJ-PP-YYYYMMDD-BATCH### (example: HJ-PP-20260719-001) |
| COA |
Certificate of Analysis accompanies every shipment — complete physicochemical, microbiological, heavy metal, and contaminant data for the specific lot |
| Documentation package |
COA + Phytosanitary Certificate + Certificate of Origin + Bill of Lading + Packing List + Insurance Certificate |
Document version: 3.0 | Last updated: July 2026 | Prepared by: Hongji Agriculture R&D & Quality Teams
For technical inquiries, contact: [email protected]
This datasheet is provided for informational purposes. Specifications are typical values and may vary within accepted tolerances. Refer to the Certificate of Analysis (COA) for lot-specific data.
Official Website: https://hjpotatoflakes.com
References
- AOAC International. Official Methods of Analysis, 21st edition. Gaithersburg, MD.
- ISO (International Organization for Standardization). Horizontal methods for food microbiology and physicochemical analysis.
- National Health Commission of China. GB National Food Safety Standards — contaminant limits and test methods.
- European Commission. Regulation (EC) No 1881/2006 — setting maximum levels for certain contaminants in foodstuffs.
- ICMSF. Microorganisms in Foods — Sampling for Microbiological Analysis.
- FSSC 22000. Food Safety System Certification standard.
This document is part of the Hongji Agriculture (弘基农业) Technical Documentation Series. For more information about our vertically integrated potato supply chain — from seed breeding and cultivation to processing and global export — visit our official B2B website: https://hjpotatoflakes.com