Products
Desiccated Coconut Miller Grade Reduced Fat
Reduced Fat DESICCATED COCONUT is produced from the white fresh mature coconut flesh, disintegrated, partial cream extracted, dehydrated and hygienically packed. Versatile uses in the confectionery and bakery industries, from crunchy gourmet biscuits to moist flavorful bread fillings.
Ingredient:
Partial cream extracted coconut fiber (100%)
Product Claim(s):
No added flavor, no added preservatives, no cholesterol, high fiber, reduced fat.
Product Compliance(s):
Halal Certified, Kosher Certified, HACCP Certified, GMO Free
Product Usage:
It is used as a food ingredient to impart mild coconut flavors and as a food texturing agent such as Curries, Sauces, Cookies, Biscuits, Cakes, Chocolates, Ice-creams, bread fillings, etc.
Usage Instruction:
Use directly into cuisines
Packing:
25kg net weight packed in inner polyliner and outer multi-ply kraft paper bag.
Loading Quantity:
20ft FCL : 460 bags x 25kg = 11.50 M/tons
40ft HC FCL : 1000 bags x 25kg = 25 M/tons
Storage/Handling:
- Store the product at room temperature; avoid exposure to direct sunlight and heat.
- The storage condition must be clean, odor free, dry and ventilated.
- Avoid storage in high moisture area and away from wall.
- Once the packaging is opened, the product should be kept in air-tight container.
Shelf Life:
12 months from the production date under proper storage conditions in its original sealed bag.
H.S. Code:
0801.11.00.00
Country of Origin:
Malaysia
Physical Characteristic
| Parameter | Description |
|---|---|
| Color and Appearance | White, free from yellow specks or other discolorations |
| Flavor/Odor | Mild and sweet characteristics of coconut, free from foreign flavors and odors |
| Size | Mixture of various size granules of coconut |
Granulation
| No. of Sieves (ASTM) | % Retained On |
|---|---|
| Mesh 12 (1.70 mm) | 10 max. |
| Mesh 16 (1.18 mm) | 30 max. |
| Mesh 20 (0.85 mm) | 30 max. |
| Mesh 30 (0.60 mm) | 35 max. |
| Pan | 40 max. |
Chemical Characteristic
| Parameter | Description |
|---|---|
| Moisture | 3.0% max |
| Total Fat (Dry basis) | 45% – 55% |
| Free Fatty Acid (as Laurie acid) Dry basis | 0.10% max. |
| pH (10% dispersion filtrate) | 6.1 - 6.7 |
| Residual SO₂ | < 10 ppm |
Microbiological Characteristic
| Parameter | Description |
|---|---|
| Total Plate Count | 5,000 cfu/g max. |
| Yeast | 50 cfu/g max. |
| Moulds | 50 cfu/g max. |
| Enterobacteriaceae | 100 cfu/g max. |
| Escherichia coli | Absent |
| Salmonella | Absent in 50g |
