Fabricante de copos de patata XION

Hojuelas de papa | ¿Qué variedades de papa se utilizan para la producción??

Potato flakes potato

Hojuelas de papa production has stringent requirements for raw materials. Specific potato varieties are chosen, and criteria such as size and dry matter content are regulated.

Not all potatoes available in supermarkets are suitable for hojuelas de papa production. Potatoes used for this purpose are termed as processing potatoes, distinct from those used for household cooking, known as table potatoes.

In general, using the best potatoes to produce hojuelas de papa, the ratio of potatoes and potato flakes is roughly 6:1, which means using 7 kg of fine potatoes can produce only 1 kg of potato flakes. That is one main reason why potato flakes are so expensive.

Entonces, let’s see what varieties are the best materials for potato flakes.

xion potato flakes
Xion Potatoes for Potato Flakes Production

Common Varieties Used for Potato Flakes Production:

Atlantic Potatoes

Origin: Developed in the USA through hybridization using B5141-6 (Lenape) as the female parent and Wauseon as the male parent. Introduced to China in 1978.

Key Features:

Atlantic potatoes are the most commonly used variety in potato flakes production in China.

Shepody Potatoes

Origin: Originally named Shepody, developed in Canada in 1980, and introduced to China from the USA in 1987.

Key Features:

Shepody potatoes yield approximately 1.5-3 tons per mu (666 square meters), making them suitable for potato flakes production across different regions.

McCain Potatoes

Origin: United States

Key Features:

McCain potatoes are commonly used in the production of frozen French fries and serve as high-quality raw materials for potato flakes production.

Burbank Potatoes

Origin: Derived from the United States, Burbank potatoes are specifically bred for making potato fries.

Key Features:

Burbank potatoes are also excellent varieties for producing fries and potato flakes, albeit with relatively higher cultivation difficulty.

Additional Potato Varieties Suitable for Potato Flour Production in China:

Long Potato 1

Longshu 1 is an early-maturing, high-yielding, heat-tolerant potato variety suitable for potato flour production. It has a starch content of over 18% and features regular potato shapes with soft flesh. Ideal for processing into various expanded foods, noodles, and potato skins.

Zhongjian 10 Papa

Zhongjian 10 is an excellent variety for potato flour production with a starch content of over 20%. It boasts good potato shapes and fine flesh texture, making it suitable for processing into fries, chips, puré de patatas, and various starch products.

Qinghai 5 potato

Qinghai 5 is a high-starch, high-yielding, moisture, and heat-resistant potato variety suitable for potato flour production. With a starch content of over 22%, it features regular potato shapes and delicate flesh texture. Ideal for processing into various starch products such as starch powder, potato skins, and noodles.

Resumen

Many more potato varieties can be used for potato flakes production that I did not list here. In fact, atlántico, Shepody, McCain, and Burbank are mostly used in China to produce potato flakes and that is why most Chinese potato flakes are white. The reason for choosing these varieties of potatoes is there is one thing in common, which is that they all have the characteristic of high dry matter content.

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