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Coconuts

COCONUTS

  • Process
  • Removal of coconut husk,
  • Removal of coconut shell,
  • Removal of thick brown coconut skin,
  • Washing of white coconut meat to remove foreign material,
  • Blanching of white coconut meat to reduce the number of micro organism to the safe level fit for human consumption within its shelf life,
  • Cutting of white coconut meat into the desired size ( will be medium and fine size levels )
  • Hot air blow drying the grated white coconut meat to reduce the moisture content from 19% to less than 3%,
  • Cooling of desiccated coconut,
  • Sieving of desiccated coconut to separate desiccated coconut as according to the desired size,
  • Finally, packing of desiccated coconut.
  • Use
  • Fillers inside Chocolate Bars
  • Ingredients in biscuits, Toffees, and Chocolates
  • Cake Decorations
  • Baking Industry
  • Snacks
  • Frozen Food Industry, Ice Cream
  • Specification:
  • - Moisture : 3% max - FFA : 0.3% max
  • - Fat content : 62% min - SO2 : 100ppm max
  • - Ecoli & Samonella : negative.
  • - Natural white, free from foreign matter.
  • - Flavour: Mild, fresh and sweet characteristic of coconut with no off-flavour and odour
  • Shelf Life : 1 year