Desiccated Coconut

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Product by :

Best desiccated coconut that are used for food industry purposes. 



We provide 3 Grades : 



1.  Low Fat Desiccated Coconut Fine

2.  Low Fat Desiccated Coconut Extra Fine

3.  High Fat Desiccated Coconut Millrun



 



SPESIFICATION



A. PHYSICAL



1. Colour : White, free from yellow specks or other discolourations.    



2. Flavor/Odour : Mild and sweet characteristic of coconut, fiee foreign flavor and odours.



B. CHEMICAL



1. Moisture Content, % w/w : 3.5 maximum



2. Fat Content (Dry basis), % w/w     : 65 ± 5



3. Free Fatty Acid as Lauric acid (Dry basis), % w/w : 0.10 maximum      



4. Residual SO2, mg/kg : 50 maximum



5. pH (in 10% dispersion) : 6.1 - 6.7



C. MICROBIOLOGY



1. Total Plate Count cfu/gr : 5,000 maximun



2. Yeast, cfu/gr : 50 maximum



3. Moulds, cfu/gr : 50 maximum    



4. Enterobacteriaceae, cfu/gr  : 100 maximum



5. E. Coli, Absence/50gr : Absence



6. Salmonella, Absence/25gr : Absence



D. PACKING



Available in 250 gr pouch, 500 gr pouch, 1000 gr pouch and 25 kg net weight in paper bag with inner polymer.

Color -
Size Desiccated Coconut Medium, Fine, and Extra Fine
Raw Material Coconut Raw
Capacity (Month) 100 Tons

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