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Potato Flakes Product Specification

Code: HJ-TD-PE-03-PK/1-01-D-2025
Prepared by: Li Fangfang
Reviewed by: Li Fangfang
Department in Charge: Quality Control Department
Date: 2025.01.01
Company: Hongji Agriculture Co., Ltd.

1. Product Information

Item Detail
Product Name Potato Flakes
Varieties Atlantic / Shepody / McCain
Reference Standard SB/T 10752-2012 Potato Flakes and customer requirements

Material Description: Produced under clean and hygienic conditions, potato flakes are made from fresh potatoes that undergo acceptance, destoning, washing, steam peeling, secondary washing, visual inspection, hydraulic slicing, blanching, cooling, cooking, mashing, drying, flaking & milling, sieving, magnetic separation, weighing, packaging, and metal detection. During processing, the potato cells are kept as intact as possible to retain nutrients, color, aroma, and flavor.

2. Allergens

Allergen Source Functionality in Raw Material
None The factory does not use allergenic substances

China's List of 8 Major Food Allergens (GB 23779-2009, GB 7718-2011):

  1. Cereals containing gluten and their products (wheat, rye, barley, oats, and hybrids)
  2. Crustaceans and products thereof (e.g., crab, lobster, shrimp)
  3. Fish and products thereof (e.g., perch, flounder, cod)
  4. Eggs and products thereof
  5. Peanuts and products thereof
  6. Soybeans and products thereof
  7. Milk and dairy products (including lactose)
  8. Tree nuts and products thereof (almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamias)

3. Ingredients

Ingredient Proportion Function
Potato (Atlantic or Shepody) 99.5% Base material
Mono- and Diglycerides of Fatty Acids (INS 471) ≤ 0.5% Emulsifier (added as needed)
Citric Acid (INS 330) ≤ 100 ppm Acidity regulator (added as needed)

4. Quality Standards

4.1 Sensory Indicators

Item Requirement
Color Uniform
Taste & Aroma Typical of the product
Texture Dry, loose flakes or powder, free from caking and mold
Impurities / Spots No visible foreign impurities; spots ≤ 50

4.2 Physicochemical Indicators

Item Specification Method Frequency
Moisture (%) ≤ 9.0 GB 5009.3 Annual / COA per batch
Ash (dry basis, %) ≤ 4.0 GB 5009.4 Annual / COA per batch
Reducing Sugar (%) ≤ 3.0 GB 5009.7 Annual / COA per batch
Blue Value ≤ 500 SB/T 10752 Annex A Annual / COA per batch
Net Weight (kg) ≥ 25 or ≥ 20 JJF 1070 Annual / COA per batch

4.3 Contaminants

Item Limit Method Frequency
Lead (Pb, mg/kg) ≤ 0.5 GB 5009.12 Annual
Total Arsenic (mg/kg) ≤ 0.5 GB 5009.11 Annual

4.4 Microbiological Indicators

Item n c m M Method
Total Plate Count (CFU/g) 5 2 1×10⁴ 1×10⁵ GB 4789.2
Coliforms (CFU/g) 5 2 1×10² 1×10³ GB 4789.3

5. Testing Frequency

5.1 Microbiological Tests

  • Total Plate Count: GB 4789.2 — Each batch (third-party twice per year)
  • Coliforms: GB 4789.3 — Each batch (third-party twice per year)

5.2 Food Safety Indicators

  • Lead (Pb): GB 5009.12 — Annual
  • Cadmium (Cd): GB 5009.15 — Annual
  • Mercury (Hg): GB 5009.17 — Annual
  • Total Arsenic (As): GB 5009.11 — Annual
  • Chromium (Cr): GB 5009.123 — Annual
  • Sulfur Dioxide Residues: GB 5009.34 — Annual
  • Pesticide Residues: GB 2763-2021 — Annual

5.3 Physicochemical Indicators

  • Moisture: GB 5009.3 — Hourly (≤25 kg packs)
  • Ash (dry basis): GB 5009.4 — Each batch
  • Defects (#40 sieve): FL 70-32 — Hourly (≤25 kg packs)
  • Reducing Sugar: GB/T 5009.7 — Each shift
  • Color: Visual — Hourly (≤25 kg packs)
  • Blue Value: SB/T 10752 Annex A — Each batch

6. Packaging Standards

  • 25 kg / 20 kg / 18 kg bags.
  • Bags are sealed with special rubber bands, folded 4–6 cm, and stitched using portable sealing machines.
  • Bright-colored bands, threads, or ropes are recommended to distinguish from product color.

7. Storage and Shipment

7.1 Storage

  • Store on pallets, in a cool, dry, shaded, and ventilated place at ambient temperature.
  • Do not stack more than two pallet loads.
  • Shelf life: 24 months (unopened, under proper conditions).

7.2 Shipment Requirements

  1. Only qualified products shipped, following FIFO principle. Handle gently, avoid stepping on bags, and stack properly to prevent damage.
  2. Clean truck beds before loading. Ensure packaging is intact to prevent moisture damage during transport.
  3. During loading, no stepping on products. Workers must wear disposable shoe covers. Outer bags must be free from dust, footprints, sweat marks, rodent damage, etc.

This archive is part of the Hongji Agriculture 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

References

  • National Health Commission of China. GB National Food Safety Standards — contaminant limits and test methods.
  • Hongji Agriculture Technology Co., Ltd. 2026. "Potato Flakes Product Specification." Hongji Agriculture Knowledge Center.