The coconut trees produce the best sap (Nira) to make the HBM Featured sweetener product, Organic Premium Pure Coconut Sugar. Our coconut sugar has been selected from the time of harvesting through the assessment of the quality of the sap (Nira) of liquid Coconut, This is then carefully cooked using a process that requires skill and attention so that the quality of Nira is always well preserved.
Coconut Sugar Crystals are reddish-brown coconut sugar made from sap (Nira) collected from coconut flower liquid, coconut sugar has been a popular natural sweetener in recent years because it has a low glysemic index (GI) and is rich in nutrients .
Coconut Sugar can be a healthy choice and a substitute for delicious sugar as an excellent sweetener for health. As a natural sugar that provides nutritional value in minerals and amino acids, in addition, it helps to prevent spikes in blood sugar levels as a reasonable consideration for some people with diabetes.
Coconut Sugar has GI of 35, Sucrose 70-79%, Fructose 3-9%, Glucose 3-9%. Which is naturally lower than that for sugar cane (GI 58-65) and high fructose corn syrup (GI 87-100).
Volcanic soils that have high nutrients are the main source of food for the trees are tough and tall. The sap and nectar of the sugars are made, has a high enough in amino acids, minerals, vitamins and elements.This is mainly for heating with low temperatures. High quality coconut sugar is known to contain a good amount of magnesium, iron, zinc and potassium and is a natural source of vitamins B1, B2, B3, B6, C and amino acids (especially glutamine). As already mentioned, crystal sugar is also rich in inositol (vitamin B8), which is known to help inflammation, high cholesterol, diabetes and depression.
Coconut sugar does not come from a real coconut like many opinions, but is provided by the sap of sweet trunks of coconut flowers, flowers that bloom to make the actual coconut. This is not the same palm tree species to produce palm oil. The yellow flower group is called the inflorescence, located at the very top of the coco nucifera coconut tree. When the flowers are ripe, nectar should be skillfully taken by climbing to the top of the coconut tree 2 times a day. Sap tapped, referred to as nira, is slowly taken over a period of time by incision of the tip of the stem.
Product Handling
So We have a storage warehouse that meets very good sugar storage standards, to keep the hygroscopic nature of our palm sugar always keep the room temperature stable and ensure the packaging conditions stay well covered.
We make sure that our products leave the warehouse at a Moisture Content (MC) level of 1-2%, never above 3%.
The coconut trees produce the best sap (Nira) to make the HBM Featured sweetener product, Organic Premium Pure Coconut Sugar. Our coconut sugar has been selected from the time of harvesting through the assessment of the quality of the sap (Nira) of liquid Coconut, This is then carefully cooked using a process that requires skill and attention so that the quality of Nira is always well preserved.
Coconut Sugar Crystals are reddish-brown coconut sugar made from sap (Nira) collected from coconut flower fluid, coconut sugar has been a popular natural sweetener in recent years due to its low glysemic index (GI) and is rich in nutrients .
Coconut Sugar can be a healthy choice and a substitute for delicious sugar as an excellent sweetener for health. As a natural sugar that provides nutritional value in minerals and amino acids, in addition, it helps to prevent spikes in blood sugar levels as a reasonable consideration for some people with diabetes.
Our Quality Control process for organic coconut sugar involves varying degrees of examination and analysis of features such as: color, cleanliness, dryness, odor (to show freshness) and sometimes flavor. Organic coconut sugar is also manually sifted and filtered for foreign body detection after granulation process in two different phases.
Some quality points:
Color, can show overcooking - ripe usually dull brown, charred color type, flavor, can indicate overcooked - slightly more caramel with a bit bitter if cooked
Aroma, can show freshness - coconut sugar that is not completely dry before packaging will lead to mold growth.
We have a storage warehouse that meets very good sugar storage standards, to keep the hygroscopic nature of our palm sugar always keep the room temperature stable and ensure the packaging conditions stay well covered.
We make sure that our products leave the warehouse at a Moisture Content (MC) level of 1-2%, never above 3%
