Robusta Coffee Today, over 90% of the coffee production in Java Island occurs on smallholder farms averaging almost 2,5 acres. Our commercial-grade Java coffee comes from the village of Semarang, where it was triple hand-picked. The natural processing of the coffee itself is actually the traditional processing sun-dried method. Nowadays, the natural process is not widely practiced anymore since it requires longer processing time, up to 2 months from the time of the picking of the cherries until the packing of the green beans. With a body as full as any premium coffees, Java Island can be downright syrupy. Despite a subdued acidity, the tastes are complex and intense, and a chocolate sweet flavor often holds earthy undertones. Notes of licorice may also be present.
Desiccated coconut We Have Quality Desiccated Coconut Powder The processes of desiccated coconut are as below: 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. End Of 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
Desiccated coconut We Have Quality Desiccated Coconut Powder The processes of desiccated coconut are as below: 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 microorganism 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, the packing of desiccated coconut. End Of 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 for high fat and 30 % +/- 5 % for low fat SO2: 100ppm max E-coli & Salmonella: negative. Natural white, free from foreign matter. Flavor: Mild, fresh and sweet characteristic of coconut with no off-flavor and odor Contact us for More Inquiry