It is simply a Coconut meat that has been grated and dried. Produced from mature Coconut, the Coconut meat is granulated into desired cuts and it is available in a medium or fine grade.
We use only the best and fresh quality of Coconut meat that is carefully selected to product highest quality dessicated Coconut that is great in taste and flavor.
Specification:
Fine / Medium Low Fat
Appearance & Colour : White, Free from Yellow specks
Flavour & Taste : Mild and Sweet Coconut Flavour
Size : Fine / Medium Grade
Physical Impurities : Not more than 8 pcs / 100 gram
Total Fat Content : 45% +/- 3%
PH :6.1 - 6.7
Max Moisture : 3%
Fine / Medium High Fat:
Appearance & Colour : White, Free from Yellow specks
Flavour & Taste : Mild and Sweet Coconut Flavour
Size : Fine / Medium Grade
Physical Impurities : Not more than 8 pcs / 100 gram
Total Fat Content : 65% +/- 3%
PH :6.1 - 6.7
Max Moisture : 3%
Cocopot or coir pot is flower pot made from coconut fiber, glued with natural latex, compress and heated to get rigid pot, as alternative for plastic pot
The benefit of cocopot :
Environmental friendly
Bio-degradable
Added value to waste natural product
Simple and elegance
Affordable
Durable
Size Cocopot :
Top Diameter 15 cm
Bottom Diameter 10 cm
Height 10 cm
Desiccated Coconut is the de-shelled, pared, washed, milled, blanched , dried, sifted and hygienically packed meat of the fresh and mature fruit of coconut (scientific name: Cocos nucifera L. )
Each pack is identified as to grade, production code/date and serial number. Other marking is stamped on the bag as required by buyer.
A. PHYSICAL
1. Colour : White, free from yellow specks or other discolourations
2. Flavour/odour : Mild and sweet characteristics of coconut, free of foreign flavours and odours
3. Size : Fine granules of coconut
5. Granulation :
No. of sieves (ASTM) % Retained On
Mesh 7 (2.8 mm) 0
Mesh 14 (l.4 mm) 10 maximum
Mesh 18 (l.O mm) 30 maximum
Pan 65 - 80
B. CHEMICAL
1. Moisture,% 3.0 Maximum
2. Total Fat (D1yBasis), % 45 - 55
3. Free Fatty Acid (as !auric) Dry basis, % 0.10 maximum
4. pH (10% dispersion) 6.1 - 6.7
5. Residual S02, ppm < 10
C. MICROBIOLOGICAL
1. Total Plate Count, cfu/gram 5,000 maximwn
2. Yeast, cfu/gram 50 maximum
3. Moulds, cfu/gram 50 maximum
4. Enterobacteriaceae , cfu/gram 100 maximwn
5. Salmonella, per 50 gram Absence
6. E.coli, per 50 gram Absence
Desiccated Coconut is the de-shelled , pared , washed, milled , blanched , dried, sifted and hygienically packed meat of tbe fresh and mature fruit of coconut (scientific name: Cocos nucifera L. )
Each pack is identified as to grade, production code/date and se1ial number . Other marking is stamped on the bag as required by buyer.
A. PHYSICAL
1. Colour : White, free from yellow specks or other discolourations
2. Flavour/odour : Mild and sweet characteristics of coconut, free of foreign flavours and odours.
3. Size : Extra fine granules of coconut
4. Granulation
No. of sieves (ASTM) % Retained On
Mesh I8 ( 1 .0 mm) 25 maximum
Pan 75 - I 00
C. MICROBIOLOGICAL
1. Total Plate Count. cfu/gram 5,000 maximum
2. Yeast, cfu/gram 50 maximum
3. Moulds, cfu/gram 50 maximum
4. Entcrobacteriaceae, cfu/gram 100 maximum
5. Salmonella, per 50 gram Absence
6. E.coli. per 50 gram Absence
Desiccated Coconut is the de-shelled , pared , washed, milled , blanched , dried, sifted and hygienically packed meat of tbe fresh and mature fruit of coconut (scientific name: Cocos nucifera L. )
1. Physical :
Color White
Flavour Pleasant coconut taste
Odour Pleasant coconut odour
Paring & Toasted Specks Max 2 pcs/100 gr
Husk & Sprout Type Fibre Max 6 pcs/50 kg
2. Chemical :
Moisture Content, % Max 3.0
Fat Content, % 65.0 ± 3.0
FFA, % Max 0.10
SO2, ppm Free or SO2 treated (50 ppm Max)
3. Microbiology :
Salmonella, Colony/gram Negative
E. Coli, Colony/gram Negative
TPC, Colony/gram Max 5000
Coliform, Colony/gram Max 50
Enterobacteriaceae, Colony/gram Max 100
Yeast, Colony/gram Max 50
Mold, Colony/gram Max 50
Desiccated Coconut is the de-shelled, pared, washed, milled, blanched , dried, sifted and hygienically packed meat of the fresh and mature fruit of coconut (scientific name: Cocos nucifera L. ) Each pack is identified as to grade, production code/date and serial number. Other marking is stamped on the bag as required by buyer.
1. Appearance & Colour : White, free from yellow specks
2. Flavor and Taste : Mild and sweet coconut flavor
3. Size : Fine granules of coconut
4. Physical Impurities : Not more than 8 Pcs/ 100 Gram
5. Total Fat : 65% +/- 2%
6. Particle Size :
Retained on 12 mesh Max 10 %
Retained on 20 mesh 80 %
Passed through 20 mesh Max 10 %
7. PH : 6.1 6.7
8. Moisture : Max 3 %
9. Microbiological Analysis :
Total Plate Count 5 X 103 cfu/ gr Max
Mould 0 cfu/g
Yeast 0/cfu/g
E.Coli Negative/25 g
Salmonella Negative/25 g
STORAGE & STABILITY
Shelf Life: 12 months from date of production under recommended storage conditions.
RECOMMENDED STORAGE CONDITIONS
On pallets; in cool & dry (At maximum temperature of 30C); away from direct heat and sunlight; insect, rodent and odour free area; and in sealed bags.
Desiccated Coconut is the de-shelled, pared, washed, milled, blanched , dried, sifted and hygienically packed meat of the fresh and mature fruit of coconut (scientific name: Cocos nucifera L. ) Each pack is identified as to grade, production code/date and serial number. Other marking is stamped on the bag as required by buyer.
1. Appearance & Colour : White, free from yellow specks
2. Flavor and Taste : Mild and sweet coconut flavor
3. Size : Fine granules of coconut
4. Physical Impurities : Not more than 8 Pcs/ 100 Gram
5. Total Fat : 45% +/- 3%
6. Particle Size :
Retained on 12 mesh Max 10 %
Retained on 20 mesh 80 %
Passed through 20 mesh Max 10 %
7. PH : 6.1 â?? 6.7
8. Moisture : Max 3 %
9. Microbiological Analysis :
Total Plate Count 5 X 103 cfu/ gr Max
Mould 0 cfu/g
Yeast 0/cfu/g
E.Coli Negative/25 g
Salmonella Negative/25 g
STORAGE & STABILITY
Shelf Life: 12 months from date of production under recommended storage conditions.
RECOMMENDED STORAGE CONDITIONS
On pallets; in cool & dry (At maximum temperature of 30�°C); away from direct heat and sunlight; insect, rodent and odour free area; and in sealed bags.
