504 THE POTATO 



arms, where it is broken into flakes and conveyed 

 to the packing room. 



"In other processes of preserving potatoes used 

 in Germany the tubers are cut into disks or small 

 pieces and dried by hot air. The method described, 

 however, is that most in use. At present there are 

 436 plants established in Germany for drying pota- 

 toes, with an estimated production annually of 

 110,230 to 165,345 short tons, or 3,674,000 to 

 5,511,500 bushels. Of the above plants, 350 are for 

 the production of potato flakes, and in 86 plants 

 the potatoes are dried by the hot-air processes. 



"The prices of potato flakes vary from 14 to 

 16 pfennigs (3.3 to 3.8 cents) per kilo (2.2 pounds). 

 The estimated cost of the production of the flakes 

 is 6.30 marks ($1.50) per 50 kilos (110.2 pounds). 



"In the production of ground potato flour the 

 potato flakes are ground and bolted. There are 

 but few concerns that manufacture the flour, each 

 having its own process. The flour is a yellowish 

 white product, rich in carbohydrates. According 

 to experiments made by the * Institut f iir Garungs- 

 Gewerbe' (Institute for the Fermentation In- 

 dustry) in Berlin, the principal constituents of the 

 flour are: Water, 10.69 per cent.; protein, 6.59 

 per cent.; fatty substances, 0.23 per cent.; non- 

 nitrogenous substances, 78.73 per cent.; raw fibre, 

 1.1 per cent, and ashes, 2.58 per cent. 



"The flour is used principally by bakers for 

 adding to rye and wheat flour in making bread. 

 The proportion for wheat bread is 5 to 10 per 

 cent, of the ground potato flour, and for rye bread 

 the amount can be increased to 15 per cent. It is 

 claimed that the addition of the ground potato 

 flour to the rye or wheat flour gives the bread a 

 good flavor, makes it more digestible, and keeps it 



