Potato flakes

Potato flakes are a well-known product in gastronomy, used to thicken soups, sauces or added to instant purees. In bakery, they are used as an additive to improve flavor and aroma and extend shelf life. In restaurants, dumplings, croquettes, croquettes, cutlets or potato pancakes or Silesian noodles are made on the basis of such dried potatoes. Flakes are created by the process of grinding and drying potatoes - a loose mass with a taste reminiscent of crisp bread is the result of this procedure. Deprived of water, the flakes are low in calories and can be used at home to make a variety of potato dishes. They may not be fresh potatoes, but in a time of limited and difficult to buy on a regular basis, this is a practical product that can stand on the shelf for up to 12 months. Classic potatoes need to be processed fairly quickly, so that the sprouts do not have time to develop. Long-stored tubers give up their nutritional value to the awakening sprouts, so the potato loses its juices and becomes soft, wrinkled, unlike the sprouts.