Find Verified Dessicated Coconut Suppliers, Manufacturers and Wholesalers

Desicated coconut from vietnam. Grade : fine or medium Fat content : 65% (min) Moistrure content : 3% (max) Ffa : 0.3% (max) E. Coli : negative Salmonella : negative Aflatoxin : negative Colour : natural white, free from strage specks Flavour : sweet mild, no off flavour. Packing : packed in pe, kraft paper and pp bags. Packed in 25kg, 50 kg bags.

Dessicated coconut

Dessicated Coconut

High Fat +- 60%

Our product is sought after around the world as an exclusive flavor enhancer and for its complements of carbohydrates, proteins, fats and creamy natural taste. Our Desiccated Coconut is noted for passing the stringent quality standard tests which guarantee purity, as well as chemical and microbiological superiority before it makes its way into the best tables in the world. Color : Natural White, Free of Rancidity, Free from musty & objectionable,

we are produce dessicated from indonesia good quality and competitive price

Fat: 62% min Ffa: 0.3% max Moisture: 3% max Foreign matter: 0% Free from ecoli or bactereia Packing : 25kgs/50kgs per bag in 1pe + 3 krafts + 1 pp

We make Desiccated Coconut by order so that customers can get freshly produced dessicated coconut and 5% moisture, so it can reach a shelf life of 12 months. Our specifications of desiccated coconuts are high fat, medium & fine produced using fresh and old coconuts, which have passed quality control. Our dessicated coconut is processed hygienically, without the use of other additives until it becomes desiccated coconut product ready to be marketed. Packaged in 3 layers of Kraft paper and a plastic liner inside

DESICCATED COCONUT GENERAL SPESIFICATION STYLE UNSWEETENED DESICCATED COCONUT FINE GRADE PACKING 3 PLY KRAFT PAPER BAG AND INNER POLYETHYLENE IN 50 KG, 25 KG, 100 LBS, 50 LBS SHELF LIFE 1 (ONE) YEAR CHEMICAL Moisture 3,0 Max Total Fat :63 to 68,0 Free Fatty Acid : 0,10 as Oleic Acid, Max ( FFA ) pH 6.1 to 6.7 SO2 50 PPM MAX MICROBIOLOGICAL Standard Plate Count 5000 COL/GR MAX Mould & Yeast 100 COL/GR MAX Enterobacteriaaceae 50 COL / GR MAX Coliform Count 10 COL/ GR MAX Staphylococus Negative 6E. Colli Negative

Desiccated Coconut General Specification Style : Unsweetened Desiccated Coconut Fine Grade Packing : 3 Ply Kraft Paper Bag And Inner Polyethylene In 50 KG, 25 KG, 100 LBS, 50 LBS SHELF LIFE: 1 (ONE) YEAR CHEMICAL : 1. Moisture : 3,0 % Max 2. Total Fat : 63 to 68,0 % 3. Free Fatty Acid : 0,10 % as Oleic Acid, Max ( FFA ) 4. pH : 6.1 to 6.7 5. SO2 : 50 PPM MAX MICROBIOLOGICAL : 1. Standard Plate Count: 5000 COL/GR MAX 2. Mould & Yeast : 100 COL/GR MAX 3. Enterobacteriaaceae : 50 COL / GR MAX 4. Coliform Count : 10 COL/ GR MAX 5. Staphylococus : Negative 6. E. Colli : Negative 7. Salmonella : N.D ( not detected ) 8. Aflatoxin : N.D ( not detected ) PHYSICAL : * Colour : White, free from Yellow specks or other discoloration * Flavour : Mild and Sweet with off Flavor

Dessicated Cconut deshelled, pared, washed, milled, blanched, dried, sieved and hygienically packed from meat of the fresh and nature fruit of Coconut. Color : Natural White Flavor : Mild & Sweet characteristic of Coconut Free Fatty Acid : Max 0,15% Total Fat : 65% +3% Moisture : Max 3% Residual SO2 : 50 ppm max PH : 6,0 â?? 6,6 Halal Certified

Dessicated Coconut Low Fat Fine

Desiccated coconut, sometimes referred to as Coconut Powder, is a dehydrated form of white coconut meat from freshly selected mature coconut kernels. It is prepared from substantially sound white kernel obtained from the whole nut of coconut (Cocos nucifera). Desiccated coconuts have to be processed in an appropriate manner, undergoing operations such as de-husking (the removal of the husk, leaving the shell intact), hatcheting (the removal of the shell), paring (the removal of the brown skin around the kernel), washing, comminuting, drying (to humidity level below 3%) and sifting. They can be produced without oil extraction or with partial oil extraction by appropriate physical means. Preservatives are allowed for use in production of desiccated coconuts and the most common in practice is sulphur dioxide. Also citric acid is allowed for use as the antioxidant. Table 1: Combined Nomenclature code for desiccated coconuts Number Product 080111 Coconuts, desiccated Product Specification Quality For detailed standard quality requirements please refer to Codex Alimentarius Standard for Desiccated Coconut The basic quality requirements for desiccated coconuts are: �?� Colour: natural white to light creamy �?� Texture: free-flowing and free from yellow specks �?� Flavour: distinctive coconut flavour without off-flavours due to deterioration or absorption of extraneous substances. �?� Odour: The odour shall be characteristic of the product, shall not be mouldy, cheesy, smoky, fermented or rancid, and shall not possess any undesirable odour. �?� Oil content: According to the oil content, desiccated coconuts are in trade practice commonly divided into 2 categories: 1. High fat Desiccated Coconut (sometimes referred as 'full fat') with equal or more than 60% m/m of oil. It is dehydrated form of white coconut meat from freshly selected mature kernels. 2. Low fat Desiccated Coconut with less than 60% m/m of oil. It is a dehydrated form of white coconut meat after extraction of the Coconut milk. The fat content of this product can vary but is usually in the range of 45% - 55%. Additional quality requirements

Desiccated coconut û 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/100 gr Granulation ( % retained) : - Mesh no. 8 0 % - Mesh no. 10 û - 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/gr max 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 û 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/100 gram Granulation ( % retained) : - Mesh no. 8 0 % - Mesh no. 10 û - 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 : 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. 50 kgs/ PP bags, 19.5 mts or 49.5 mts per container

“Moisture content 3.0 % maximum Free Fatty Acid 0.3 % maximum (as lauric acid) OIL Content 63% MIN Max wwhite color, new crop. “ packing in pp bag 50kgs

Dessicated coconut powder All variant High fat Low fat Medium fat

Dessicated Coconut Powder More information please contact us

Dessicated Coconut Liner

COLOR & APPEARANCE: White, free from yellow specks FLAVOR: Milky & Sweet SIZE: Fine granule of coconut PHYSICAL: Not more than 8 pcs / 100 gr FAT: ~ 45% PH: 6.1 - 6.7 MOISTURE: Max 3% STANDARD PACKING : 25 kg Polyethylene-lined 3 ply kraft paper bags