COCONUTS

• Process
• 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.
• 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
• Shelf Life : 1 year