Grover Food’s Low-Leach Potato Flakes are designed for manufacturers who demand tighter control over starch release, stronger dough stability, and superior texture consistency.
Key USPs
- Low starch leaching for controlled dough viscosity
Ensures the dough does not become sticky or unstable during processing. - Perfect for high-pressure extrusion Retains shape and structure even under intense mechanical stress.
- Improves crispiness & bite in final products Delivers stable, crunchy textures for pellets, snacks, and namkeen.
- Consistent hydration behaviour Gives predictable results in industrial batching and mixing.
