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Introduction
From the last three decades, Goodrich
Group of Companies has madeinroads
in multiple areas of production &
mastered ways forprocessing a wide
variety of products. The group's diverse
productportfolio includes natural &
modified starches for Pulp & Paper,
Corrugation &Textile Industry, barley
malt for Breweries & Food Industry,
nutraceuticalingredients, botanical
extracts, maltodextrin powder, bakery &
HORECAproducts, cooking cream, and
table spreads. Goodrich group is a
respectedname among the
industrialists of the Northern belt of the
country. They reverethe Group in high
esteem for its quality, strict adherence
to high standards andflawless
governance by the experienced and
qualified management.
Why Potatoes ?
Who would have thought that the humble potato is in fact NUTRITION FACTS
a widely traveled plant that in the course of its journey has
changed world history? Amount per Seruing I00g {DrV}
Energy - L,422.59 KJ
After wheat, rice and maize, potato is the most important
food crop in the world. It contributes to almost 50% of the
Energy* 339.3.4 Kcal
total tuber and root crop production. Potato has a good
food value as compared to other staple food crops as it Protein* 9.08 g
is rich in carbohydrates and also contain proteins,
minerals like calcium and potassium and vitamins like Carbohydrate - 65.39
vitamin C.
In normal quantities, eaten as part of a balanced diet, Carbohydrate (lncluding Fibre) -73.29
they have great nutritional benefits.
Fat - 1.19
Potato Fakes are most often used as an ingredient in RTE /
RTC products, snacks or bakery foods. Unsaturated Fat* S.369
How these products enhance the taste, value and quality
of different foods are Trans Fat - 0.0S
Cholesterol- 0rng
As a Thickener
As a replacement for cornstarch or wheat flour, Sodium - 1"12rng
dehydrated potato flour, flakes and granules add volume
Vitamin A * Opg
to soups, stews, sauces, and broths.
Vitamin A - 0.(}0lU
As a Binder
The starch in dehydrated potato products makes them
Vitamin D - 0pg
perfect for use as a binding agent inmeat, fish or
vegetable patties, sausages and cakes. Vitamin D - 0.001U
As a Baking Added Sugar - 0g,
Ingredient Because of their subtle earthy favor, dehydrated
potato products are popular in baked goods such as
breads, cakes, muffins, etc. Moreover, they retain water
better than substitute flours, increasing the shelf life of
bakery goods.
As an Ingredient for formed products
Formed product like Burgers, Patties etc can be
conveniently made from potato flakes.
As an Ingredient for packed snacks
Long shelf snacks like extruded products, fabricated chips
are made from potato snacks. Apart from the above uses,
in Indian snacks, a variety of applications can be made by
using dehydrated potato products. Potato flakes can be
used for various Indian delicacies like Aloo bhujia, fillings
for Samosa, Dosa etc, Aloo Paraantha, Aloo Bonda etc.
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FROM POTATO TO PRODUCT:

HOW DEHYDRATED POTATOES
ARE MADE

Flakes, ours, granules and pieces:

All dehydrated potato products start out as sound, whole potatoes—the
fluffy, white-fleshed potatoes that consumers love. Several washings and steam-peeling
under high pressure prepare the potatoes for subsequent steps on their journey to
becoming premium dehydrated products.

Granules and akes

Washed and peeled potatoes are sliced, precooked when appropriate and then cooled to
gelatinize their starch and ensure a mealy, non-sticky texture in the rehydrated product.
Further processing steps might include additional cooking, drying and grinding or ricing

Slices, dices and shreds:

After peeling and trimming, potatoes are cut to suit their finished-product form and are
then washed and blanched prior to final drying.

The following pages explain more about the dehydrated potatoes' different categories.
Read on to learn how they can improve your operation.

Standard potato flakes are among the most well-known and widely used potato products
available. They’re bright white in color and, when reconstituted, have the dry, mealy
texture and delicious flavor that consumers expect from freshly cooked mashed potatoes.
They belong atop any list of all-purpose ingredients for use in foodservice, bakery
and general food manufacturing
POTATO FLAKES:
STANDARD FLAKES
Recommended uses
Standard flakes have, literally,
hundreds of applications. Use
them to create delicious mashed
potatoes in a snap and innovate
from there. Customize traditional
mashed potatoes by mixing with
signature meats and vegetables
and topping with sauces like curry
or miso. Use mashed potatoes as
key ingredients in irresistible
potato croquettes, Asian fishballs
and more. And try updating
everyday pizza by adding mashed
potatoes to the crust—and then
topping with more mashed
potatoes. And don’t forget:
Standard flakes make great
additions to breadings andcoating
systems.
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Standard potato flakes can be ground to various sizes—often called “ground standard
flake.” In fact, they can be ground so finely that they resemble flour. But make no mistake:
Ground standard flakes are not potato flour. The best use for ground standard flakes is as
an all-purpose ingredient in foodservice, baking and general manufacturing
POTATO FLAKES:
VARIOUS GRINDS
Recommended uses Rehydration
Standard potato flakes of various Ground standard flakes are not meant to be
grind sizes are handy in rehydrated for standalone use, but rather for use
pastas—especially gluten-free as an ingredient for further formulation. Always
varieties—and in fabricated follow the manufacturer’s instructions for the
snacks. Many baked goods, dehydrated product you’re using, as rehydration
pancakes and even tortillas made specifications may vary.
with potato flakes consistently
come out moister than
Characteristics
those without. Any binder or REHYDRATED TEXTURE: Sticky
breading formulation can benefit FREE SOLUBLE STARCH: Moderate high
from the addition of ground and
VISCOSITY: Moderate high
standard flakes. And when
used as a thickener, ground flakes WATER ABSORPTION: Moderate high
are much less likely to clump than
CELL DAMAGE: Moderate high
Rehydration flour.
ADDITIVES: Mono and diglycerides;
Reconstitute standard flakes in 77°C water and optionally SAPP and sulfite
cold milk for a smooth, mealy texture. Avoid using
boiling water, as it hydrates the dried cells so
quickly that they rupture to create a sticky texture.
Always follow the manufacturer’s instructions for
the dehydrated product you’re using, as
rehydration specifications may vary.
Characteristics
REHYDRATED TEXTURE: Mealy; similar to fresh mashed
potatoes
FREE SOLUBLE STARCH: Moderate
VISCOSITY: Moderate
WATER ABSORPTION: Moderate
CELL DAMAGE: Low-moderate
ADDITIVES: Mono and diglycerides;
optionally SAPP and sulfite
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Standard potato flakes are among

the most well-known and widely
used potato products available.
They’re bright white in color and,
when reconstituted, have the dry,
mealy texture and delicious flavor
that consumers expect from freshly
cooked mashed potatoes. They
belong atop any list of all-purpose
ingredients for use in foodservice,
bakery and general food
manufacturing

POTATO FLAKES:
LOW PEEL–LOW LEACH
FLAKES
Recommended uses
LP–LL flakes are typically used to manufacture all sorts of
fabricated potato snacks, including sheeted and extruded snacks.
When mixed with water and other ingredients, they yield a
cohesive dough that’s easily handled and formed in
snack production. LP–LL flakes also add texture, nutrition and
flavor to cookies, biscuits, crackers, pizza dough and more.

Rehydration
Rehydration isn’t recommended except in the production of a
mix, such as a snack dough. Always follow the manufacturer’s
instructions for the dehydrated product you’re using, as
rehydration specifications may vary.

Characteristics
REHYDRATED TEXTURE: Sticky
FREE SOLUBLE STARCH: High
VISCOSITY: High
WATER ABSORPTION: High
CELL DAMAGE: High
ADDITIVES: Mono and diglycerides
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Potato processors offer a wide variety of dehydrated potato slices, dices and shreds for
foodservice and manufacturing. These products are remarkably convenient, delivering
fresh potato flavor and nutrition without washing, peeling, slicing, dicing or shredding.
Once rehydrated, they cook up as firmly as freshly prepared potatoes, which wins them
favor with consumers

POTATO PIECES:
SLICES, DICES, SHREDS
Recommended uses Rehydration
Use dehydrated potato slices, Rehydrate dehydrated potato pieces by covering with
dices and shreds in any water, heating to 88°C and simmering until tender.
Like potato flakes, granules are prepared using top-quality sliced, cooked and dried Generally, rehydration time varies between 10 and 20
formulation that calls for
potatoes. Additional production steps include the gentle mixing of the cooked potato mash potatoes: soups and stews; minutes depending on product size, specification and
with dry “add-back” granules to absorb moisture and yield a granular dried product with potato salads; supplier. Always follow the manufacturer’s instructions
hash browns; and casseroles, for the dehydrated product you’re using, as rehydration
individual or small agglomerates of potato cells. This granular structure increases the specifications may vary.
such as scalloped or au gratin
product’s bulk density potatoes. Food manufacturers
can also explore new
possibilities for potato pieces in
Characteristics
POTATO GRANULES: dried and canned soups and
stews, and in the extruded
REHYDRATED TEXTURE: Similar in shape, texture & appearance
to fresh-cut potato pieces

STANDARD GRANULES pellets used to make some

snacks.
FREE SOLUBLE STARCH:
VISCOSITY:
Varies
Varies
Recommended uses Rehydration BROKEN CELL COUNT Very Low
Standard granules are popular Add granules to boiling water and whip. Always ADDITIVES: Optionally sodium acid
with hospitals,schools, nursing follow the manufacturer’s instructions for the pyrophosphate, sodium bisulfite,
homes and similar institutions dehydrated product you’re using, as rehydration calcium chloride
for their economy and consistent specifications may vary
quality. They’resuitable for use in
nearly every application where
standard flakes are used, including
Characteristics
in the making of mashed potatoes. REHYDRATED TEXTURE: Mealy; fluffy; similar to fresh
In manufacturing, granules mashed potatoes
appear in extruded, dried, shred- FREE SOLUBLE STARCH: Low
like products such as hash browns; VISCOSITY: Low
dry mixes for extruded fries and
other shaped products; fried, WATER ABSORPTION: Low
baked and pelleted snack CELL DAMAGE: Low
products like chips, sticks and
crackers; flavorings and ADDITIVES: Citric acid; optionally sodium
thickeners; and breading, bisulfite, BHT, sodium acid
soups and frozen dinners. pyrophosphate; mono and
diglycerides
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Put simply, potato flour is cooked, dried, ground potatoes with no additives. Yet, while
potato flour may look like finely ground potato flakes, the two products are very
different. True potato flour produces a stickier product when liquid is added and is best
used in small amounts to extend other flours. As far as particle size goes, granular
potato flour will pass through a 40 mesh, or 420 micron, screen, while fine flour passes
through an 80 mesh, or 177 micron, screen. who appreciate their real potato identity,
flavor and texture and shipping economy; potato granules also reconstitute
exceptionally well thanks to the cell-wall toughening that occurs during multiple cycles
of cooking and partial rehydration involved in their production.

POTATO FLOUR: GRANULAR

AND FINE FLOUR
Recommended uses
Both granular and fine potato
flours make excellent thickeners
in sauces and gravies
and in breading for fried foods.
They also contribute to a softer,
moister texture in
most baked goods, including
biscuits, pancakes, breads,
muffins and cookies.

Rehydration
Don’t rehydrate potato flour as a
standalone product unless Characteristics
preparing a gruel.
Potato flour isn’t suitable for REHYDRATED TEXTURE: Very Sticky
making mashed potatoes, either. It FREE SOLUBLE STARCH: Very High
is best used as an
VISCOSITY: High
ingredient. Always follow the
manufacturer’s instructions for the WATER ABSORPTION: High
dehydrated product CELL DAMAGE: Very High
you’re using, as rehydration
specifications may vary ADDITIVES: Typically none

POTATO FARMERS
The Struggle of Potato Farmers
Potato is a highly perishable vegetable
having about 80% of moisture content in it.
Due to this perishable nature, farmers
cannot hold the product for long and need
to sell it in the procurement season at
give-away prices. As a result, farmers not
only have to bear losses but also feel
demotivated for cultivating potatoes.
Earn Smile by Producing
Potatoes
Goodrich management after a lot of
contemplation has set up a state-of-the-
art potato flakes manufacturing facility
with ultra-modern machinery imported
straight from Europe at Village Nagla,
Meerut Road, Karnal. With this plant, the
company aims to provide potato farmers
with a lucrative way to sell their potatoes.
We always purchase potatoes at assured
rates preferably from the farms itself,
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POTATO FLAKES
From farm to your Menu!
The promoters of Goodrich Group had
MANUFACTURERS
SNACK
MANUFACTURERS
GENERAL FOOD
(HOSPITALS, SCHOOLS, ETC.)
BAKERIES
INSTITUTIONS
RESTAURANTS
witnessed the farmers’ plight in 2011 in
the states of Punjab & Haryana where
farmers had to sell the potatoes at
loss owing to bumper potato harvest
FUNCTION BENEFIT
due to which the potatoes were sold
below Rs.1 per Kilogram.
The free starch present in dehydrated potato flakes and flour holds meat
BINDER
together.
BREADING Use potato flakes alone or combined with flour, cornmeal and/or crushed
corn flakes to create breading for fish, meat or vegetables. For fried foods,
the use of U.S. dehydrated potatoes lends a crispy texture without the
“flinty” texture sometimes associated with other breading.
COLOR ENHANCER In baked goods such as breads and cakes, the addition of U.S. dehydrated
potatoes can enhance crust color, producing a thicker, darker crust.
DECORATION Prepared mashed potatoes can be squeezed from pastry tubes to decorate
casseroles and improve food presentation.
EXTENDER Flakes or flour can be added to burgers or patties before cooking, thus
requiring less meat per burger.
FLAVOR OR Flakes and granules can be used to produce potato-flavored snacks and
TEXTURE ENHANCER baked goods. When used in bakery products at inclusion levels of at
least 10%, they impart a unique potato flavor and soft mouth feel to the
product. Snack foods generally use a much higher level of inclusion.
HUMECTANT OR At low inclusion levels of less than 5%, dehydrated potatoes serve as an
SHELF-LIFE EXTENDER anti-staling or crumb-softening agent in bakery applications, with no
alteration of the taste profile. Because of their moisture retention abilities,
potato products slow the drying effect associated with staling.
TEXTURE ENHANCER At inclusion levels of around 10%, dehydrated potatoes will produce
products with a unique potato flavor and soft eating characteristics. For
instance, the addition of potato flakes to recipes creates a moister texture
for cakes, doughnuts, breads, rolls and pastry items. Added to snacks, they
aid in creating a light, crisp texture.
Add potato flakes or granules directly from the package to broths, gravies,
THICKENING AGENT
sauces and stews to thicken. Flakes are much more forgiving than flour,
which tends to create lumps.
UNIFORMITY Dehydrated potato flakes and granules can be used in salty snacks such
as fabricated chips to create a more uniform shape. Dehydrated diced
potatoes can be used in soups and other dishes for the same reason.
YIELD IMPROVEMENT The weight of the added potatoes and the resulting absorption increases
for hydration may substantially increase dough yield for baked goods.
GLUTEN-FREE Dehydrated potato flakes, granules and flour can replace gluten-
FORMULATION containing ingredients in a range of applications where gluten-free
demand runs high.

Will Dehydated Potatoes
increase my formulation
costs?
On the contrary; in some cases,
using dehydrated potatoes
lowers costs. When substituted for
fresh, they save labor and reduce
waste. Depending on the
formulation, their functionality
can even allow for reduced use of
inputs such as eggs, sugar, oil or
dough improvers. And when
comparing costs, remember that
dehydrated potatoes yield
more servings per metric ton
than fresh, thanks to their 5:1
rehydration ratio.
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FREQUENTLY ASKED Our Presence
QUESTIONS
Are Dehydrated Potato Products We are in more than 40 countries,
100% Potatoes?
Yes dehydrated potato products are made from 100% whole,
including-
high-quality potatoes.
Can Dehydrated Potatoes be part of
Nutritious Formulations? USA Japan
-----
-----
Dehydrated potatoes can be part of a nutritious, balanced diet.
They are an excellent source of vitamin C and a good source of Europe South East Asia
-----
-----
potassium and vitamin B6. They contribute 8% of the
recommended daily value of fiber. They’re also naturally gluten
free and always have been. Potatoes can help you with Australia Gulf
technical assistance in product and recipe development.
Contact your local Potatoes representative for more
information.
How long can I store Dehydrated Potatoes?
Dehydrated potato products have a maximum shelf life of 18 to
24 months. To optimize that shelf life, keep product in a
cool—below 27°C—dry area with minimal exposure to humidity.
USA
SOUTH
Do Companies in my Market or region supply GULF
EAST
ASIA JAPAN
Dehydrated Potato Products? How can I nd them?
Many processors have local importers or distributors throughout EUROPE
the world. Potatoes can relay your requests to members of the
industry who, in turn, will contact their local distributors.
What promotional support do you establishments
AUSTRALIA
that adopt Dehydrated Potatoes?
Potatoes has developed marketing programs that promote
products made with dehydrated potatoes, and we can assist
you in creating and supporting your own promotion plan.
Please contact your local Potatoes representative to learn
more.
My Company would like to test Dehydrated Potatoes;
How can I receive samples?
Potatoes will assist you in
getting samples. Just
contact your local
representative to get the
process started and get
creative!
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Our Certi cation

OUR VISION
Guided by our relentless focus, we shall provide superlative products
at competitive prices and exhibit exemplary customer services
blended with consistent quality, innovation, and continual
commitment.

Goodrich shall continue to lead and shape the market in which it

chooses to compete.

To become global significant in food industry by 2030.

OUR MISSION
To be a process-centered organization that is
bound to achieve number one position in
immediate future in the domain of quality,
acceptability and being the best in eyes of our
esteemed customers globally through fair trade
practices outperforming peers in line.
 GOODRICH CEREALS
HEAD OFFICE - Opposite Hotel Deventure, 1st Floor,
Bank of Baroda Building, Namastey Chowk, Karnal - 132001, Haryana (India)
WORKS - Village Nagla Megha, Meerut Road, Karnal - 132001, Haryana (India)

HEKPDESK
+91-9817700710, +91-8059800945
info@goodrichworld.com, exports@goodrichcereals.com