Potato Rolled Borek 100 g (Raw Frozen)
Potato filling behaves in its own way in borek making. Boiled and mashed, the starch it releases binds the filling; it does not melt and run like cheese, nor stay granular like minced meat. The result is a dense filling that sits as a single body inside the pastry.
That density is paid for on the flavour side. Potato is neutral on its own and the filling stays flat unless seasoned; the proportion of black pepper, onion and similar components therefore determines the character of a potato borek directly. Seasoned correctly, potato becomes one of the most chosen fillings despite being the most economical.
Shelf life and storage conditions
- Shelf Life
- 1 year
- Storage Conditions
- Store at -18 °C. Once thawed, do not refreeze.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- The starch in potato binds the filling, which sits as a single body inside the pastry.
- With no melting or running, the filling stays in place during baking.
- Seasoning is decisive here, as potato is a neutral base on its own.
- A low filling cost suits schools, canteens and mass catering.
Where To Use It
- School and institutional canteens
- Breakfast tables and buffets
- Tea-time catering
- Meat-free menu options
- Café and bakery displays
- Catering and volume service
Wholesale Ordering & Storage
In mass catering, cost per portion is decisive; products with a low-cost filling are chosen where the budget per head is limited. Store at -18 °C. Once thawed, do not refreeze. Shelf life: 1 year.
Frequently Asked Questions
Why doesn't the potato filling run?
The starch released by boiled and mashed potato binds it. It neither melts like cheese nor stays granular like minced meat, but holds as a single body.
Why does seasoning matter?
Potato is neutral on its own. Unseasoned, the filling stays flat; the proportions of the added components define its character.
Which channels does it suit?
With a low filling cost it suits schools, canteens and mass catering.
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