Potato flour is composed exclusively of potato starch. It is extremely light, therefore it is used in many pastry recipes such as doughnuts, plumcakes, cream cakes and fruit tarts to soften the dough.
Potato flour is obtained by drying and grinding potatoes. In this way, a powder is obtained, which thickens cakes and pastries (as an alternative to eggs), and is also good for soups and creams.
This section includes all catalogue packaging. For special formats and needs, please contact us.