Coconut Sugar is coconut sugar that is produced through a natural process without the addition of preservatives or food coloring. The sweet taste is produced directly from the sap of the coconut tree.
Dry grated coconut in question is grated coconut that has been machine-dried until the color remains white. This desiccated coconut is specially made for making cakes.
One of the famous products made from filtered and boiled coconut sap. Coconut sugar is well known for its distinctive aroma, its high mineral content, and its taste. The low fructose and glycaemic index content are the reason why coconut sugar makes better alternatives than the common granulated sugar.
Low fructose and glycaemic index
Rich in vitamins and minerals
Preservatives free
High Antioxidant
Better electrolytes
Production Capacity : 40-60 Ton/ month
Packaging : Carton Box/ Paper Sacks (20/ 25 Kg)
100% Organic : No Preservatives
Product Specification :
Type : Organic Coconut Sugar
Shape : Granulated
Type of Processing : Unrefined
Color : Light brown
Moisture : Max 2%
Icumsa : 45/100/150/600-1200
Brix (%) : 70%
Purity (%) : 99%
Place of Origin : Central Java, Indonesia
Ingredient : Coconut sap
Grade : Premium
Mesh: 16 â?? 18
Self Life: 18 Months
Supply Ability: 100 MT/Month
Bulk : 20Kg/25Kg Carton Box
Packaging : Carton Box/ Paper Sack
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DESCRIPTION
Desiccated Coconut is the de-shelled, pared, washed, milled, blanched, dried, sifted, hygienically-packed meat of the fresh and mature fruit of the coconut.
A. PHYSICAL APPEARANCE
1. Color and Appearance: white, free from yellow specs or other discolorations.
2. Flavor and Odor: mild & sweet natural coconut flavor, free from foreign or objectionable flavor/ odor.
3. Size: fine granules of coconut.
4. Granulation: 1. Mesh 7 (2,8 mm): 0-0%.
2. Mesh 14 (1,4 mm): maximum at 10%.
3. Mesh 18 (1,0 mm): maximum at 30%.
4. Pan: 65-80%.
B. CHEMICAL CONTENT
1. Moisture: maximum at 4,0%.
2. Fat: 50+/-5% on a dry-basis.
3. Free Fatty Acid (Lauric Acid): maximum at 0,10% on a dry-basis.
4. Residual: <10 ppm SO2.
5. pH: 6,1-6,7 at 10% dispersion filtrate.
6. Aflatoxins: none detected.
7. Organophosphorus Pesticide Residues: none detected.
C. MICROBIOLOGICAL
1. Plate Count: maximum at 5.000 cfu/g.
2. Yeast: maximum at 50 cfu/g.
3. Mold: maximum at 50 cfu/g.
4. Enterobacteriaceae 100 : maximum at 100 cfu/g.
5. Escherichia Coli (Type I): negative/10 g.
6. Salmonella: negative/50 g.
D. INGREDIENT LIST
Raw Coconut.
E. APPLICATION
1. Cosmetics.
2. Food.
3. Health.
4. Pharmaceutical.
F. PACKAGING SIZE
25 Kilograms in a Sack.
G. STORAGE CONDITION
1. Temperature: desiccated coconut shall be stored under a cool temperature (in-between 10 degrees-15,5 degrees Celsius).
2. Placement: at a cool, dry, and clean environment, free from foreign odor and out of direct heat/ sunlight. Important to note that desiccated coconut is not to be stored in a high moisturized area.
3. Life: 12 months from the date of manufacture, under the recommended storage temperature condition.
Description
Desiccated Coconut is the de-shelled, pared, washed, milled, blanched, dried, sifted, hygienically-packed meat of the fresh and mature fruit of the coconut.
A. PHYSICAL APPEARANCE
1. Color and Appearance: white, free from yellow specs or other discolorations.
2. Flavor and Odor: mild & sweet natural coconut flavor, free from foreign or objectionable flavor/ odor.
3. Size: extra-fine granules of coconut.
4. Granulation: 1. Mesh 18 (1,0 mm): maximum at 25%.
2. Pan: 75-100%.
B. CHEMICAL CONTENT
1. Moisture: maximum at 2,5%.
2. Fat: 50 +/-5% on a dry-basis.
3. Free Fatty Acid (Lauric Acid): maximum at 0,10% on a dry-basis.
4. Residual: free ppm SO2.
5. pH: 6,1-6,7 at 10% dispersion filtrate.
6. Aflatoxins: none detected.
7. Organophosphorus Pesticide Residues: none detected.
C. MICROBIOLOGICAL
1. Plate Count: maximum at 5.000 cfu/g.
2. Yeast: maximum at 50 cfu/g.
3. Mold: maximum at 50 cfu/g.
4. Enterobacteriaceae 100: maximum at 100 cfu/g.
5. Escherichia Coli (Type I) : negative/10 g.
6. Salmonella: negative/50 g.
D. INGREDIENT LIST
Raw Coconut.
E. APPLICATION
1. Cosmetics.
2. Food.
3. Health.
4. Pharmaceutical.
F. PACKAGING SIZE
25 Kilograms in a Sack.
G. STORAGE CONDITION
1. Temperature: desiccated coconut shall be stored under a cool temperature (in-between 10 degrees-15,5 degrees Celsius).
2. Placement: at a cool, dry, and clean environment, free from foreign odor and out of direct heat/ sunlight. Important to note that desiccated coconut is not to be stored in a high moisturized area.
3. Life: 12 months from the date of manufacture, under the recommended storage temperature condition.
DESCRIPTION
Coconut Jelly (Nata De Coco) is a white fibrous product made from the fermentation of coconut cream, reinforced with acetic acid, sugar, nutrients, and Acetobacter Xylium bacteria (Komagataeibacter Xylinus).
A. PHYSICAL APPEARANCE
1. Color and Appearance: white cubes in transparent sugar light syrup.
2. Flavor and Odor: sweet, tart and soft, with fiber taste, free from foreign or objectionable flavor/ odor.
B. CHEMICAL CONTENT
1. Acidity (Citric Acid): 0,04%.
2. pH: 3,70-4,00.
3. Brix of Sugar: 11,0-13,0.
4. Drained Weight: 65-70% of Net Weight.
5. Sodium Benzoate: 0,015%.
C. MICROBIOLOGICAL
1. Plate Count: maximum at 2,0 x 10x2 colony/g.
2. Coliform: below 3 MPN/g.
3. Mold: maximum at 50 colony/g.
4. Yeast: maximum at 50 colony/g.
D. INGREDIENT LIST
1. Nata De Coco.
2. Sugar.
3. Water.
4. Citric Acid.
5. Sodium Benzoate.
6. Vanilla Flavor.
E. APPLICATION
1. Cosmetics.
2. Food.
3. Health.
4. Pharmaceutical.
F. PACKAGING SIZE
1. 220 Grams in a Cup for Lychee Flavor.
2. 360 Grams in a Pouch for Lychee Flavor.
3. 1.000 Grams in a Pouch for Plain Flavor.
4. 1.000 Grams in a Bucket for Plain Flavor.
G. STORAGE CONDITION
1. Temperature: coconut jelly shall be stored under a warm temperature (in-between 25 degrees-30 degrees Celsius).
2. Placement: at a warm, dry, and clean environment, free from foreign odor and out of direct heat/ sunlight.
3. Life: 18 months from the date of manufacture, under the recommended storage temperature condition.
DESCRIPTION
Coconut Milk Powder is a fine, white powder made of coconut that is derived from a drying process (pasteurized and dried-spray) of the coconut kernels natural extract. Product is sealed and packed under a hygienic condition and after being pulverized, it will become a free-flowing powder.
A. PHYSICAL APPEARANCE
1. Color and Appearance: creamy white and free flowing powder.
2. Flavor and Odor: sweet natural coconut flavor, free from foreign or objectionable flavor/ odor.
B. CHEMICAL CONTENT
1. Fat: 65,0+/-5%.
2. Moisture: maximum at 3,0%.
3. Free Fatty Acid (Lauric Acid): maximum at 0,1%.
4. pH (10% solution): 6,0-6,7.
5. Soluble Solid (10% solution): 3,0-5,0.
C. MICROBIOLOGICAL
1. Plate Count: maximum at 5.000 cfu/g.
2. Enterobacteriaceae: maximum at 100 cfu/g.
3. Yeast: maximum at 50 cfu/g.
4. Mold: maximum at 50 cfu/g.
5. Escherichia Coli: absence (per 25 g).
6. Salmonella: absence (per 25 g).
D. INGREDIENT LIST
1. Coconut Extract at 80%.
2. Maltodextrin.
3. Sodium Caseinate (Dairy Milk Protein).
E. APPLICATION
1. Cosmetic.
2. Food.
3. Health.
4. Pharmaceutical.
F. PACKAGING SIZE
1. 20 Grams in a Sachet.
2. 1.000 Grams in a Sachet.
G. STORAGE CONDITION
1. Temperature: coconut milk powder shall be stored under a cool temperature (in-between 20 degrees-25 degrees Celsius).
2. Placement: at a cool, dry, and clean environment free from foreign odor and out of direct heat/ sunlight. Important to note that coconut milk powder may be harden if exposed to air at prolonged periods as it is highly hygroscopic.
3. Life: 24 months from the date of manufacture, under the recommended storage temperature condition.
H. HALAL STATUS
Coconut Milk Powder is HALAL Certified.
DESCRIPTION
Coconut Sugar (Natural Coconut Sugar) is a natural sweetener made from the crystallized nectar produced through drying and boiling (dehydrating) the sap of the flower bud stem of the coconut palm tree. It is predominantly used as a one-to-one replacement for white and brown sugar, as it is simply applicable to normal recipes and has a yellow/ brown granule appearance.
A. PHYSICAL APPEARANCE
1. Color and Appearance: yellow to red-brown and granulated texture.
2. Flavor and Odor: sweet & caramel natural coconut flavor, free from foreign or objectionable flavor/ odor.
C. MICROBIOLOGICAL
1. Plate Count: maximum at 5,5 x 101 cfu/g.
2. Yeast: below 10 cfu/g.
3. Mold: 8,0 x 101 cfu/g.
4. Salmonella: absence (per 50 g).
5. Cu Element: not more than 10 mg/kg.
6. Pb Element: not more than 0,0001%.
D. INGREDIENT LIST
Coconut Sugar at 100% without any blending and without any foreign material and without any black particle (beetle/ worm, etc.).
E. APPLICATION
1. Cosmetics.
2. Food.
3. Health.
4. Pharmaceutical.
F. PACKAGING SIZE
20 Kilograms in a Sack.
G. STORAGE CONDITION
1. Temperature: coconut sugar shall be stored under a warm temperature (in-between 25 degrees-30 degrees Celsius).
2. Placement: at a warm, dry, and clean environment, free from foreign odor and out of direct heat/ sunlight.
3. Life: 24 months from the date of manufacture, under the recommended storage temperature condition.
Our coconut sugar is directly made by our coconut sugar farmer. The coconut sugar is pure from coconut palm sap without any additional bleaching or other chemical ingredients.
Coconut sugar is also called coconut palm sugar. It's a natural sugar made from coconut palm sap, which is the sugary circulating fluid of the coconut plant. It is often confused with palm sugar, which is similar but made from a different type of palm tree.
Packaging :
Plastic bag, we can do custom packaging
Appearance & Colour : White free from yellow
Flavour & Taste : Mild and Sweet Coconut Flavour
Size : Fine / Medium Grade
Physical Impurities : Not more than 8 Pcs / 100 gram
Total Fat : 45%
PH : 6,1-6,7
Moisture : Max 3%
Origins : Indonesia
Packing Term : Paper Sack 20kg ( L670 x W125 x H670 mm )
MOQ : FCL 20'
Payment Term : TT/LC
- 50% Advance Payment
- 50% After release BL
Coconut sugar is made from coconut sap which is heated so that the water evaporates and becomes granules. Coconut sugar looks and tastes a lot like brown sugar, but the crystals are a little bit larger, drier and flakier.
Coconut sugar has caught the attention of many of those who are health conscious because of its low fructose content, low glycemic index, natural sweetener and minimally processed. So that coconut sugar is currently a new health trend throughout the world
Specification:
Organic Coconut Sugar
Granulated Appearance
Color light brown to dark
Mesh 14/16/18/20
Moisture content Max 2%
Shelf life 24 months
Purity 99%
Packaging:
Paper Box or Pouch 200gr
2X10Kg / Carton Box / 2X12,5 Kg
or by request
Production Capacity : 50MT/Month
Minimum Order : 20"Ft (10MT)
HS Code: 17029010
Coconut husk is a brown, fibrous fiber that is located on the outside of the coconut shell comprises 30 per cent coconut fibres and 70 per cent flesh. Coconuts naturally possess a compound that encourages the development of beneficial bacteria, known as lignin.
Coconut husk can also be used as bio fuel which is a source of charcoal.This fiber is good for use as bedding for animal cages, because it can absorb water well and minimize odors.
Coconut coir is sold with export quality, the manufacturing process already uses machine technology. Can be purchased by sharing small, medium, large sizes according to custom sizes.
Coco sheet is from a coconut fiber that has been processed with machine to produce a sheet with a thickness of 1-3 cm or more, a length of 25-50 meters, and a width of 1-2 meters. Semi-finished items that can be shipped to several countries for further processing into high-value goods are among them.
Coco sheets may be used to make a wide range of products with strong export potential, including wallets, shoes, car seats, mattresses, and geo textiles. Indonesian coco sheet goods are thought to be of good quality and can compete on a worldwide scale. Because we made it modern coconut fiber processing, the advantages of coco sheet are environmentally beneficial. We can use it as a renewable energy source in the future because raw materials are abundant in Indonesia and production will never run out.
Organic Coconut Sugar is made from 100% pure sap with a little added mangosteen rind to prevent easy fermentation. So far, the production process is carried out in a tap, a traditional process without any chemical additives. After the liquid sap thickens then it is printed on wood/bamboo concrete. This type of sugar is usually used as raw material for the food industry, soy sauce, chocolate, horeca, etc
Product name: Dehusked Coconut
Size: 12-13 Cm (Approx.)
weight: 0,9 to 1,4 Kg each
Grade: A/B/C
MOQ: one 40ft Container
Load Ability: 27 Tons in 40ft
Origin: Jambi, Indonesia
Payment Terms: To be discussed
At the moment we are able to supply up to 1000 MT Coconut / Month, please do not hesitate to contact us for more information. Thank you.
Desiccated Coconut is a grated, dried (3% moisture content max.), and unsweetened fresh meat or kernel of a mature fruit of coconut. Desiccated Coconuts are graded by its cutting size, for example, fine grade and medium grade where fine grade is smaller particle size than the medium grade.
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