DESICCATED COCONUT
THE PRODUCE FROM INDONESIAN STARTS HERE
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On August 2004, we apply Food Safety System on Desiccated coconut factory.
Please click here to see more about Food Safety System on Desiccated coconut factory...
Testimonial
"The quality of this product is very good,.." - Mr. Smith (UK)
Product
Fine Grade
Medium Grade
Product Specification
DESICCATED COCONUT – FINE GRADE
A. PHYSICAL
Color Natural White, free from rancidity, musty or objectionable odor.
Flavor Mild and sweet coconut taste with no off-flavor
Impurities Not more than 5 dark specks per 100 gram
Granulation
( % retained)
Mesh no. 8 0 %
Mesh no. 10 -
Mesh no. 14 1 - 10 %
Mesh no. 16 13 - 26 %
Mesh no. 20 34 - 47 %
Mesh no. 30 21 – 33 %
Pan 2 – 12 %
Mesh no. 8 0 %
Mesh no. 10 -
Mesh no. 14 1 - 10 %
Mesh no. 16 13 - 26 %
Mesh no. 20 34 - 47 %
Mesh no. 30 21 – 33 %
Pan 2 – 12 %
B. CHEMICAL
Fat Content 65 ± 3 %
Free Fatty Acid ( as lauric acid ) 0.3 % max
PH 6.1 - 6.7
Moisture content 3.0 % maximum
Residual SO2 50 ppm maximum
C. MICROBIOLOGICAL
Total Plate Count 5000 col/gram maximum
Enterobacteriaceae 100 col/gram maximum
Yeast Count 50 col/gram maximum
Moulds count 50 col/gram maximum
E.Coli Negative
Salmonella Negative
D. HANDLING & STORAGE
The product shall be stored in cool dry conditions free from strong odor or smell.
DESICCATED COCONUT – MEDIUM GRADE
A. PHYSICAL :
Color Natural White, free from rancidity, musty or objectionable odor.
Flavor Mild and sweet coconut taste with no off-flavor
Impurities Not more than 5 dark specks per 100 gram
Granulation ( % retained)
Mesh no. 6 0 %
Mesh no. 10 2 – 13%
Mesh no. 12 15 - 32 %
Mesh no. 14 28 - 39 %
Mesh no. 16 16 - 28 %
Mesh no. 20 4 - 18 %
Pan 1 - 6 %
B. CHEMICAL
Fat Content 65 ± 3 %
Free Fatty Acid 0.3 % maximum
(as lauric acid)
PH 6.1 - 6.8
Moisture content 3.0 % maximum
Residual SO2 50 ppm maximum
C. MICROBIOLOGICAL :
Total Plate Count 5000 col/gram maximum
Enterobacteriaceae 100 col/gram maximum
Yeast Count 50 col/gram maximum
Moulds Count 50 col/gram maximum
E.Coli Negative
Salmonella Negative
D. HANDLING AND STORAGE:
The product shall be stored in cool dry conditions free from strong odor or smell.
USES OF DESICCATED COCONUT
Desiccated Coconut is perfect for various industries that require the exhilarating feel of natural
fiber in the product such as Confectionery Industry, Bakery
Product, Frozen Food Industry, Food Processing, Food Service Industry,
Consumer Products industry.
Examples:
Bakeries: Popularly used as topping for cakes and pastries, centre filling for buns, decoration for cakes, etc.
Confectioneries – Very ideal as fillings for candy bars,chocolate coating, etc.
Product Specification is examined by Edtech Associates Sdn Berhad, Malaysia.
DESICCATED COCONUT PROCESSING
The fresh matured coconuts are de-husked and de-shelled. The de-shelling is done by a special knife to get the kernel in the form of a ball, which is pared using scrapers to remove the testa. The pared kernel balls are then cut open to drain off the water and then washed thoroughly in fresh water to remove the invert sugars from the inner surface of the kernel. The kernel is then ground into a fine mass using hammer or pin mills. The ground mass is blanched with live steam for about 20 minutes to bring down the microbiological counts. The blanched mass is then dried in a hot air drier at a temperature of 80-90oC for about 10 hours so as to bring down the moisture content to below 3 per cent. The hot air drier is provided with a drying chamber consisting of a series of trays, which hold the feed. Hot air is blown into this chamber from an external source through blowers. The dried mass is tested for moisture, free fatty acid and microbiological counts. The brown testa obtained during paring of kernel can be dried and the oil extracted which is known as paring oil. The dried brown testa can also be mixed with copra during the extraction of oil.
PACKAGING
Packed in polylaminated Kraft paper bags with inner poly liner. Bulk packaging is in 10 kgs, 15 kgs, 25 kgs, 50 kgs. Packing Mark is printed based on buyers requested.