potato flour
Potato flour is the whole tuber milled — starch plus the fiber and protein that starch extraction removes. The most complete potato fraction, and still a fraction.
What it is
Whole cooked potatoes dried and ground: unlike potato starch, the flour keeps the tuber's fiber, protein, and minerals. Bakers know the difference as moisture retention; formulators use it for binding with slightly more nutrition attached.
Why it's in pet food
A middle path between whole dried potato and pure starch — more functional than the former, less empty than the latter. Common in baked treats and grain-free formulas.
How Bowlmark scores it
Scores are deterministic math over the printed label — the rules below apply to every product identically, and nothing estimates or fills in a blank.
A potato-worded entry for the splitting base, same mechanics as its siblings: three or more potato entries in the top 8 take the single −12, fewer take nothing. No bonus seat, no flag. Whole-tuber flour versus extracted starch is a nutrition nuance the splitting rule doesn't grade — it counts names, and this page says so plainly.
Foods that list potato flour
No food on the shelf lists potato flour yet. Scan a bag that does and its label joins the catalog — versioned from the day it arrives.
Sources
Related ingredients
Further reading
Cite this page
Bowlmark. "Potato flour in pet food — what it is and how it scores." https://www.bowlmark.com/ingredient/potato-flour
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No stored score to stamp yet — the engine and config above are the ones a scan runs today.