New potato flour adds flavor and color
BakingBusiness.com, May 25, 2010
by Jeff Gelski

CHILTON, WIS. — The new Briess roasted potato flour has been shown to partially replace standard potato flour in existing formulations or to work as a new ingredient in existing and new formulations for added flavor and color, according to Briess Malt & Ingredients Co., Chilton. The pure potato flour has been roasted gently to develop savory flavor and warm color.

In extruded snacks, Breiss roasted potato flour has been shown to increase expansion while improving flavor and color. It has been shown to thicken and enhance the flavor of soups, gravies, sauces and prepared foods. Briess roasted potato flour also may be used in seasoning mixes, dry blends, meat mixes and baked foods.

Briess will feature the new ingredient at its Booth No. 5606 during the I.F.T. Annual Meeting & Food Expo in Chicago July 18-20.