Potatoe flakes.Native to Central America, already at the time of the Aztec and Inca civilizations, the potato (Solanum tuberosum) was widely cultivated in Mexico, Peru, Bolivia and Ecuador, while in Europe it was introduced only in the second half of the '500 by the Spanish "conquistadores". Potatoes are washed, steamed peeled, sliced. They are then scalded, cooled and steamed to ensure natural color and organoleptic stability during storage. After cooking they pass through a potato masher machine. This puree is then dried on a cylinder from which comes out a continuous sheet that is crushed to form flakes. Ideal for the production of gnocchi.