Attribute
HAIPC: L5-BWQAP
Cooking Type Of Potatoes
Indicates, with reference to the product branding, labelling or packaging, the descriptive term that is used by the manufacturer that specifies the cooking characteristics of potatoes . For culinary purposes, varieties are often described in terms of their waxiness.
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Children
3
Value
HAIPC: L6-HVC5Z
WAXY
Low to medium starch/high to medium moisture potatoes. Ideally suited for potato salad, stewing, firm boiled potatoes; jacket potatoes and fried potatoes, grati…
Value
HAIPC: L6-HVC60
PREDOMINANTLY WAXY
Lower starch potatoes than waxy and absorb less water when cooked. These are usually new or young potatoes. They can have a dry matter of 14% or less but that i…
Value
HAIPC: L6-HVC61
FLOURY
High starch/low moisture potatoes are also described as having high solids. Also referred to as Creamy. They have a dry matter (starch content) of 22% or greate…