Dehydrated Potato Flakes Pavone: instant mash for professional kitchens
Pavone Dehydrated Potato Flakes are 100% dehydrated potato, ready to become a smooth mash in 1-2 minutes by adding warm milk or water. The 1 kg bag (case of 10, 10 kg) gives a high yield with controlled cost per portion: 100 g of flakes develop over 700 g of finished mash, roughly 4 generous servings. No peeling, no boiling, no waiting.
What dehydrated potato flakes are
Potato flakes are obtained by cooking, mashing and drying selected potatoes, then rolling the pure on heated drums until thin, light flakes form. The process locks in flavour and starch while removing water, so the flakes rehydrate instantly without lumps. Unlike granules, flakes give a fluffier, more homemade texture and are the format preferred by professional kitchens for speed and consistency.
Origin and producer
These flakes are made from raw material of Danish origin, one of Europe's leading regions for high-dry-matter potato varieties ideal for dehydration. They are selected and packed under the Pavone brand by F.lli Garuti S.r.l. of Rome, a family company active since 1955 in selecting and packing ingredients and preparations for the kitchen and pastry trade.
Sensory profile
Light, dry, pale ivory flakes with a clean potato aroma. Once rehydrated they deliver a smooth, even, fluffy mash with the natural taste of cooked potato, ready to be seasoned with butter, milk, salt and nutmeg to taste.
Technical specifications
Net weight 1 kg per bag, 10 bags per case (10 kg). Ingredients: dehydrated potatoes with stabilisers and antioxidants (E-471, E-450, E-330, E-222, turmeric extract, E-304). Nutritional values per 100 g of dry product: 1509 kJ / 356 kcal, 0.8 g fat (of which 0.7 g saturates), 18.8 g carbohydrate (of which 1.5 g sugars and 4.3 g dietary fibre), 8 g protein, 67 mg sodium. Allergen note: contains sulphur dioxide and sulphites; may follow potato handling. Store in a cool, dry place; shelf life up to 12 months.
Professional uses
Mashed potato: rehydrate 100 g flakes with about 350-400 ml warm milk or water per 4 servings, then finish with butter and nutmeg. Potato gnocchi: bind the flakes with flour and egg for a fast, stable dough. Croquettes and potato cakes: a firm, mouldable base that holds its shape in frying. Soups and veloute: a clean thickener added at the end of cooking. Bread and focaccia: a share of rehydrated flakes in the dough adds softness and shelf life. Gratins and bakes: a quick base layer that bakes evenly.
Pairings
Pair the mash with butter, whole milk or Swiss Vollrahm cream, grated Grana Padano DOP and a pinch of nutmeg. Use it as a bed for braised meats, sausages and stews, or as a filling and binder in croquettes and savoury bakes.
Who it is for
Designed for restaurants, pizzerias, hotels, canteens, catering kitchens, delicatessens and Italian grocery stores that need a reliable, fast and cost-controlled potato base, as well as private customers who cook at home.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Direct distribution across Zurich, Winterthur, Schaffhausen, St. Gallen, Frauenfeld, Aargau, Bern and Basel. For Ticino (Lugano, Mendrisio, Chiasso), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Graubunden (Chur, Davos) shipping within 24-48 hours via partner couriers (Swiss Post, Planzer, Galliker). As a dry-pantry product it needs no cold chain and is ideal for stocking up, shipped on standard PostPac or pallets.
