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What makes our SunGlo-Idaho Potatoes Better?
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The Idaho climate, ideal storage conditions, and the overall care we give our potatoes adds up to a superior product for you. Over the years, our potatoes have consistently averaged at least 21% solids content.
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The percentage of solids in a potato is a scientific measure of quality. It's determined by using a specific gravity test which is conducted on random samples of potatoes. The measurement is taken by placing samples in a brine solution (ratio of salt to water) with a specific gravity of between 1.057 and 1.086.
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A potato that sinks in a brine solution with a specific gravity of approximately 1.080, for example, has a solids content of at least 21%. Potatoes that float in the same brine solution have a lower solids content and are more likely to have a waxy, soggy texture.
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What 21% Solids Means to You
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Basically it means a better potato. This ideal ratio of sugars and starch to water gives SunGlo-Idaho potatoes their unique texture, taste, and dependable performance.
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Baked Potatoes
21% solids gives your Baked Potatoes that fluffy texture, full, firm appearance, and real potato flavor.
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French Fries
21% solids means your French Fries shrink less, retain a fuller shape, and absorb less oil. So you get more servings per pound, and crispier, better tasting potatoes.
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Hash Browns
21% solids promises greater plate coverage because your Hash Browns shrink less during cooking. Not only do you get more coverage with SunGlo-Idaho, you also get crispier, better tasting potatoes because a lower water content means less oil is absorbed.
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Mashed Potatoes
SunGlo-Idaho processors have greatly improved the quality of dehydrated potatoes over the last few years. Their exciting new advances provide you with a vastly superior tast, texture, and consistency.
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21% solids is more than just a ratio of starch and sugars to water.
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- It means dependable performance and product yield, so you can accurately predict food costs and set menu prices.
- It ensures the consistently high quality of menu items which, in turn, means satisfied customers and repeat orders.
- It's a standard of quality that no one else can consistently match.
- It's what makes SunGlo-Idaho Potatoes the #1 provider of fresh potatoes for foodservice in the US, and the preferred brand of consumers.
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Maintaining that SunGlo-Idaho Quality
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The 21% solids content of SunGlo-Idaho potatoes is primarily starch. At storage temperatures below 42° F, these starches begin to convert to sugar, causing your potatoes to have a sweet flavor. Cooler conditions also increase the risk of bruising or cracking. Warmer temperatures, above 50° F, can cause sprouting and softening.
SunGlo-Idaho Potato handlers and shippers are careful to preserve ideal storage conditions at every stage of transit. To ensure that the potatoes retain their premium quality once they reach your establishment, be sure to store them under the following conditions:
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- 45 - 48° F (Do not refrigerate)
- Dark (Excessive light will turn the outer skins green and cause a bitter flavor)
- Good air circulation
- 95% humidity is ideal
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Storage Tip
If your potatoes have been stored under refrigeration for several weeks, it is possible to "recondition" them by placing them in a dark, well-ventilated room at 60 to 70° F for 1 to 2 weeks.
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To learn more about the number and size of potatoes in a box,
click here.
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