Potatoes

Dehydrated
Standard Flakes, Low Peel/Low Leach Potato Flakes, Slices/Dices/Shreds, Mashed Potato Mixes, & Fine Flour

Dehydrofrozen
Sliced, Diced

Conventional
Wedges, Diced, Sliced, Fries, Shredded Hash Browns

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Processing
The dehydration process begins with the use of OPC grown potatoes that are washed, peeled, trimmed and cut to specific sizes if used for dehydrated dice/slice applications. The potatoes (for flakes) are cleaned, water-blanched, dried to 8% or 9% moisture and then packed in to poly-lined Kraft bags, super sacks, or totes. Dehydrated dices are packed in 1/40 lb poly-lined cases. Dehydrated slices are packed in 1/25 lb poly-lined cases. Dehydrated Potato Dices and Slices are available in multiple product sizes and pack configurations.

Product Characteristics and Dehydration
Potato flakes are dehydrated mashed potatoes made by applying cooked, mashed potato to the surface of a single-drum dryer and drying to the desired final moisture. The dried sheet is milled to a specific density. The largest size flake is a 5/8” milled flake and the smallest is a course ground flour.

Dehydrated Potato Shreds
Available in different shred sizes and pack configurations

Processing
The Dehydrofrozen (DHF) process begins with the use of select OPC grown potatoes. These are washed, peeled, trimmed and cut to specific sizes. The potatoes are water blanched and partially dried to about half of the original product weight. This provides a product of approximately 52% to 62% moisture. The potatoes are then IQF frozen and packed in poly lined cases or totes.

Product Characteristics and Rehydration
DHF potatoes consist of potatoes and sodium acid pyrophosphate, a processing aid and chelating agent. This additive prevents graying that may occur some of the time. Color and flavor of the rehydrated potatoes are typical of freshly prepared potatoes. Texture is slightly firm but tender. Rehydration rates vary from 1.6:1 to 2.0:1 depending on the final cut size.

Processing – Water Blanched and Roasted
The blanch and roasting process begins with the use of select OPC grown potatoes. These are washed, peeled, trimmed and cut to specific sizes. The potatoes are water blanched to a specific texture reading to meet individual cooking characteristics requested by our customers. Potatoes can be roasted in either a direct-fire or indirect fire oven. The potatoes are then IQF frozen and packed in poly lined cases or totes. Numerous cuts sizes, wedges, chunks, slices and dices are available in a variety of russet, red, gold and sweet potato options. Many other custom cuts available. OPC’s standard production is made using russet varieties. Requests for red or gold products, skin on options will require minimum run considerations and are considered custom processed runs.

Direct and Indirect Fire Roasting and Seasoning
OPC is known in the industry as a true innovator in its field. Our plant capabilities enable us to provide a broad range of flexibility by having roasting ovens in several plants. This “back-up”strategy enables us to provide on-time shipments and the ability to react when needed. Direct fire roasting is the process of flame touching the ingredient. Indirect-fire roasting is convection heat causing natural browning to occur with nominal scorch marks achieved. Either method offers great taste and flavor.

Roasted potato options – cubes and slices are available in a wide variety of sizes. Also Available: roasted wedges (halved, quartered, 1/6th, 1/8th and 1/10th wedges) and roasted potato chunks, 9/16”, 1” and 1 1/2” cross-cuts.

Packing capabilities
All products can be packed into bulk totes, bulk cases 1/20 lb. to 1/55 lb. sizes along with private label capabilities. Standard foodservice packs available.