Fine Grade
PHYSICAL
COLOR: NATURAL WHITE
Free of Rancidity
Free from musty & objectionable odor
Flavor: Mild and Sweet with no added artificial flavors
Not more than 5 dark specs per 100 gms
CHEMICAL
Fat Content : 65 + - 3 %
Free Fatty Acid (FFA) 0.1 % max.
Moisture Content: 3 % max.
SO2 Free or treated (50 ppm max)
PH : 6.1 - 6.7
MICROBIOLOGICAL
Plate Count : 5000 col / gram max.
Yeast Count : 50 col / gram max.
Enterobacteriaceae : 100 col / gram max.
Mould Count : 50 col / gram max.
E.Coli : Negative (-ve)
Salmonella : Negative (-ve)
PARTICLE SIZE
Sieve No. 14 (1.40 mm) : 1-10%
Sieve No. 16 (1.18 mm) : 13-26%
Sieve No. 20 (0.85 mm) : 33-50%
Sieve No. 30 (0.60 mm) : 21-33%
Pan : 0-12%
Specifications Sheet Download
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Medium Grade
PHYSICAL
COLOR: NATURAL WHITE
Free of Rancidity
Free from musty & objectionable odor
Flavor: Mild and Sweet with no added artificial flavors
Not more than 5 dark specs per 100 gms
CHEMICAL
Fat Content : 65 + - 3 %
Free Fatty Acid (FFA) 0.1 % max.
Moisture Content: 3 % max.
SO2 Free or treated (50 ppm max)
PH : 6.1 - 6.7
MICROBIOLOGICAL
Plate Count : 5000 col / gram max.
Yeast Count : 50 col / gram max.
Enterobacteriaceae : 100 col / gram max.
Mould Count : 50 col / gram max.
E.Coli : Negative (-ve)
Salmonella : Negative (-ve)
PARTICLE SIZE
Sieve No. 7 (2.80 mm) : 0-4%
Sieve No. 14 (1.40 mm) : 7-85%
Sieve No. 18 (1.00 mm) : 8-25%
Pan : 0-8%
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Specifications Sheet Download
Download Here
 

Making the finest Desiccated Coconut

  • STEP 1

    Coconut selection and storage

    We carefully select fresh, mature coconuts of the finest quality from local farmers and suppliers in South East Sulawesi.
  • STEP 2

    Coconut De-shelling

    Our skilled workers carefully remove the shell of the coconut, without breaking the coconut itself.
  • STEP 3

    De-Paring

    The testa (brown skin) of the coconut is carefully removed with the help of a de-paring/peeling knife. The coconut is then pierced to drain the coconut water which we store for production of Nata de Coco.
  • STEP 4

    Inspection and Washing

    The de-pared coconuts are thoroughly inspected to ensure only the best continue for further processing. They are then washed in sterile water.
  • STEP 5

    Grinding

    The de-pared coconuts are mechanically ground into flakes in a disk mill.
  • STEP 6

    Steam Blanching

    The coconut flakes are treated with steam in a screw conveyor to eliminate any pathogens and achieve sterility.
  • STEP 7

    Drying

    The wet coconut powder is dried gradually in an efficient hot air drier to bring the moisture to below 3%, while still retaining a bright, white color.
  • STEP 8

    Cooling

    The dry coconut powder is cooled efficiently to bring the temperature down to ambient, to prevent cooking.
  • STEP 9

    Grading

    The desiccated coconut is graded to separate coarse, medium and fine sized particles.
  • STEP 10

    Picking and Final Inspection

    The graded product is inspected and any impurities are manually picked.
  • STEP 11

    Metal Detection and Packaging

    The final product is packed in multiply kraft paper bags with an inner plastic lining and then sent through a tunnel metal detector. The final bags are sent for storage in our warehouse.