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
 

Certification

Halal

BPOM

Kosher

FSSC 22000

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 and Grading

    The dry coconut powder is cooled efficiently to bring the temperature down to ambient, to prevent cooking. Then it is graded to separate coarse, medium and fine sized particles.

  • STEP 9

    Picking and Final Inspection

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

  • STEP 10

    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.