Potato powder
Potato powder is a raw material made by drying and then finely milling starch-rich potato, usable as the lead in adjusting consistency and thickening for applications such as potage bases, bread dough, granola, snacks, and white sauce. Because viscosity develops when dissolved in water, hot water, or fats and oils, you can build the backbone of a recipe with a small amount of powder. At Agriture,Dried potatoand makes it into powder by adding a pulverizing process.
It is an ingredient also usable as a base for low-allergen formulations or as a partial replacement for wheat, and combined withOnion powderandCarrot powderthe powder base for potages and soups comes together all at once. Specifications can be refined from small quantities in prototyping for confectionery, bakery, soups, and snacks.
TOC
Agriture's potato powder: three points of commitment
1. Drying design that makes use of starch behavior
Potato contains a lot of starch, and its gelatinization degree changes with heating and drying conditions. At Agriture, we set drying conditions that anticipate the post-powdering application (thickening / kneading into dough / potage base), finishing it to give the desired viscosity and flavor. At the prototype stage we compare drying conditions and propose to match the final use. Combining it with powders such as onion, carrot, and corn lets you design wheat-free soups, white sauces, and snack dough. You can consult us all the way through to the formulation design of the finished product.
Product catalog showing the items we handle
Flexible support from small lots to large lots
- Sold in small lots from 100g
- Handling heirloom vegetables from across Japan
- Dried fruits and herbs also supported
Features of commercial potato powder
Fine milling opens up the application areas of "consistency adjustment" and "thickening" that slices and dices cannot reach. We organize the strengths unique to potato powder from six perspectives.
The lead in consistency adjustment and thickening
When dissolved in water, hot water, or fats and oils, the starch gelatinizes and viscosity develops. It can be used as an ingredient that produces consistency with a small powder blend in building the foundation of potages, white sauces, and soups.
Accommodates low-allergen formulations
It is an ingredient easy to use as a base for formulations that do not use wheat, milk, or egg. It can be used in the base design of gluten-free, vegetarian, and vegan soups, sauces, and snacks.
Blends with vegetable powders
Through pre-blending with vegetable powders such as onion, carrot, corn, and mushrooms, you can design potage mixes and soup bases together from a single raw-material supplier.
Use together with the ingredient-shape version
For uses where you want to leave texture,Dried potatofor applications where you want to spread consistency and richness uniformly, the powder — you can use them accordingly. A use that balances an ingredient-rich feel and thickening in the same recipe is also possible.
Product specifications (commercial)
The basic specifications at the prototype stage are as follows. Procurement lots, delivery dates, and packaging forms for mass production and OEM are settled through individual consultation.
| Item | Details |
|---|---|
| Product name | Potato powder |
| Raw material | Potato (domestically grown) |
| Shape | Fine powder (peeled flesh dried and milled) |
| Appearance | Cream to pale-yellow fine powder |
| Aroma | The gentle, sweet aroma characteristic of potato |
| Net content | Individual quote according to use and lot |
| Best-before date | About 6 months from the shipping date |
| Storage method | Avoid high temperature, high humidity, and direct sunlight; after opening, seal and store in a cool, dark place |
| Processing plant | Our own processing plant within Kyoto Prefecture |
| Minimum prototype lot | From 1 kg of raw material |
| Main production lot | From 10 kg (by consultation) |
Customization support
| Item | Available | Details |
|---|---|---|
| Drying-condition specification | Adjusting the gelatinization degree | Change conditions for thickening-focused / texture-focused / kneading-into-dough use |
| Blend design | Pre-mixing of vegetable powders | Mixing at specified ratios with onion, carrot, corn, mushrooms, etc. |
| Packaging form | From commercial bulk to small bags | Light-blocking aluminum bags, sticks and small bags, individual wrapping, and the like |
| OEM productization | End-to-end handling through the final product | Potage, white sauce, snacks, granola, breadcrumbs, etc. |
| Raw material supply | Own raw materials + contract processing | We also handle contract drying and grinding at a specified growing region |
For those who want to make use of texture and shape (ingredient-shape version)
For soup ingredients, stew, curry ingredients, and the like,applications that keep potato's texture and appearanceare best served by dried potato (slices, dices). The fluffy quality and presence that powder cannot deliver come through in the recipe.
Commitments to variety, grower, and growing region
Potato is a tuber vegetable of the genus Solanum in the Solanaceae family, differing in starch content and texture by variety. When finishing it into powder, using lineages high in starch content lets you finish a powder suited to thickening and blending into dough.
BRAND
At Agriture, using domestically grown potato as the raw material, we manage everything from drying through milling and packaging in-house at our processing facility in Kyoto Prefecture. A feature is that you can choose finishes with different starch behavior by application.
PRODUCER
We partner with contract growing regions and receive raw material after sharing variety, harvest timing, and storage conditions. We record raw-material lots and use them to reproduce viscosity and texture in mass production.
REGION
The major growing regions are Hokkaido, Nagasaki, and Kagoshima. In cool areas, lineages high in starch content are central; in warm areas, spring-planted lineages are central. Relaying between growing regions lets us accommodate year-round raw-material procurement.
CULTIVATION
Open-field cultivation is central. After sorting the raw material, we proceed to peeling, cutting, and drying, ensuring reproducibility in the powdering process. Because we accept raw material by a guideline for starch content, viscosity differences between lots can be suppressed.
Powdering technology and quality control
Controlling the starch gelatinization degree
By adjusting the drying conditions, we can produce both a "thickening-focused" finish with a higher gelatinization degree and a "kneading-into-dough" finish with a suppressed gelatinization degree. Raising the gelatinization degree for potage and white sauce, and suppressing it for confectionery and bakery, gives a powder that suits the application. Commercial bulk uses light-blocking aluminum bags, and small bags and sticks use moisture-proof film — a specification we propose with in-store and warehouse storage in mind.
TIPS: Formulation guidelines for making the most of potato powder
When using it as a potage base, blending 5–10 g per 100 ml of liquid as a guide yields a home-style consistency potage. For white sauce, 8–12 g per 100 ml of milk or soy milk builds a formulation with no flour or butter needed. In bread dough, replacing 5–10% of the flour gives a moist texture, and in snack dough, a 10–20% blend gives a crisp texture. In granola, 3–5% of the total adds a toasty note and richness.
Use cases and adoption examples
Because the powder disperses uniformly in liquids and powders, it opens up applications that slices and dices cannot reach. We organize the applications we are often consulted about. From potage mixes, soup bases, and low-allergen sauce bases, we handle everything through to mixing and bagging at specified ratios. You can finalize the formulation at the prototype stage and then move to mass production.
Related articles and other vegetable raw materials
These are the vegetable powders and related raw materials handled by Agriture. Please use them for blend design with potato.
- Dried potato: a raw material that leaves the slice and dice shapes
- Onion powder: Adding richness to soups and sauces
- Carrot powder: Complementing color and sweetness
- Cabbage powder: A leafy-vegetable powder standard
- Food OEM Directory: A consultation window for OEM projects
Product catalog showing the items we handle
Flexible support from small lots to large lots
- Sold in small lots from 100g
- Handling heirloom vegetables from across Japan
- Dried fruits and herbs also supported
Frequently asked questions
How do dried potato (with shape) and powder differ in use?
Dried potato is a type that keeps the slice or dice shape, suited to applications where you want to make use of texture and appearance — soup ingredients, stew, curry ingredients. The powder, being finely milled, suits applications requiring consistency adjustment, thickening, or uniform blending into dough — potage, white sauce, snack dough, granola, and so on. Because there is a range depending on the desired viscosity and texture, many cases refine it while adjusting the blend ratio at the prototype stage. It is also an ingredient easy to use as a base for formulations that do not use flour or butter.
Can it be used in gluten-free and low-allergen formulations?
It is an easy-to-use ingredient. Because potato on its own contains no wheat, milk, or egg, it can be used as a base ingredient for gluten-free and allergy-conscious formulations. Because the finished product's formulation needs to be designed by application, please consult us from the prototype stage, including allergen management.
Can you pre-blend with other vegetable powders and deliver?
Yes. We accommodate pre-blending with vegetable powders that pair well in potage and soup types, such as onion, carrot, corn, and mushrooms. If you share the formulation you are aiming for in the finished product, we handle everything from mixing to bagging at that ratio.
What is the minimum prototype lot?
Prototyping is accepted from 1 kg of raw material. For mass production and OEM, we propose a quote and delivery timeline individually. You can consult us all the way through to finished products such as potage, white sauce, bread, snacks, and granola.
Please tell me the best-before date and how to store it.
The best-before date is about 6 months from the shipping date. Because starchy powders clump readily with moisture, store the unopened product away from high temperature, high humidity, and direct sunlight, in a cool, dark place at room temperature. After opening, transfer it to a sealed container and use it up within 1–2 months as a guide.
