Desiccated Coconut Low Fat Fine Grade

Product Grade: 37% Fat Content, Fine Grade
Moisture: Max 3%
PH: 5.8 - 6.4%
Free Fatty Acid: 0.10 - 0.15%
Colour: White

PRODUCT SPECIFICATIONS

Product : Desiccated Coconut
Grade : Low Fat Fine
Scope : This standard applies to the desiccated coconut product sold by PT Agrostar Andalan Nusantara

A. Physical
1. Colour : Natural white, free from yellow specs ot other discolourations
2. Flavour/Odor : Mild and sweet characteristics of coconut
3. Size : Fine granules of coconut
4. Granulation : No. Of sieves (ASTM) % Ratained On
Mesh 7 (2.8 mm) : 0 - 0
Mesh 14 (1.4 mm) : 10 maximum
Mesh 18 (1.0 mm) : 30 maximum
Pan : 65 - 80

B. Chemical
1. Moisture Content, % : 4.0 maximum
2. Total Fat (Dry Basis), % : 50 +5
3. Free Fatty Acid (as lauric) dry basis, % : 0.10 maximum
4. Residual SO2, ppm : <10
5. pH (10% dispersion filtrate) : 6.1 to 6.7
6. Total Aflatoxins, ppb (DL : 4 ppb) : Not Detected
7. Organiphosphorus Pesticide residues, ppm (DL : 0,1 ppm) : None Detected

C. Microbiological
1. Total Plate Count, cfu/g : 5,000 cfu/gram maximum
2. Yeast : 50 cfu/gram maximum
3. Moulds : 50 cfu/gram maximum
4. Enterobacteriaceae 100 : 100 cfu/gram maximum
5. E. Coli (Type I) : Negative/10 grams
6. Salmonella : Negative/50 grams

D. Ingredient List
Raw Coconuts

E. Packaging and Packing Size
Standard Packing : 25 kg Polyethylene-lined 3 ply kraft paper bags
Optional Packing : 10 kg, 50 kg, 50 lbs, 100 lbs Depending on customer's requirements.

F. Storage Condition
Recommended storage between 50oF - 60oF (10-15.5oC) and 50%-60% relative humidity in clean odour free area and away from wall where coconut products will keep for 12 months. Avoid storage in high moisture area.

Desiccated Coconut is the de-shelled, pared, washed, milled, blanched , dried, sifted and hygienically packed meat of the fresh and mature fruit of coconut (scientific name: Cocos nucifera L. )
Each pack is identified as to grade, production code/date and serial number. Other marking is stamped on the bag as required by buyer.

A. PHYSICAL
1. Colour : White, free from yellow specks or other discolourations
2. Flavour/odour : Mild and sweet characteristics of coconut, free of foreign flavours and odours
3. Size : Fine granules of coconut
5. Granulation :
No. of sieves (ASTM) % Retained On
Mesh 7 (2.8 mm) 0
Mesh 14 (l.4 mm) 10 maximum
Mesh 18 (l.O mm) 30 maximum
Pan 65 - 80

B. CHEMICAL
1. Moisture,% 3.0 Maximum
2. Total Fat (D1yBasis), % 45 - 55
3. Free Fatty Acid (as !auric) Dry basis, % 0.10 maximum
4. pH (10% dispersion) 6.1 - 6.7
5. Residual S02, ppm < 10

C. MICROBIOLOGICAL
1. Total Plate Count, cfu/gram 5,000 maximwn
2. Yeast, cfu/gram 50 maximum
3. Moulds, cfu/gram 50 maximum
4. Enterobacteriaceae , cfu/gram 100 maximwn
5. Salmonella, per 50 gram Absence
6. E.coli, per 50 gram Absence

Product : Dessicated Coconut
Fine grade, Low fat
Packing : 1x25 KG
Loading :
20' FCL 360 bags (9 MT)
40' FCL 760 bags (19 MT)
Origin : Thailand

Fine low fat Desiccated Coconut is produced from manufacturing process of coconut milk. The white part is disintegrated or shredded into fine.
The most convenient ingredients to enjoy creativity in your own kitcen. Suitable for many baking, desserts, or confectioneries. Easy to use for industrial purpuse.

Product Specification
Chemical
Fat Total 52% Low Fat
FFA as Lauric 0.19%
pH 0.53 mgKOH/g
Moisture Content 3.45%
Microbiology Salmonella Negative / 25g
Physical Flavour Mild, Characteristic taste of coconut
Color White

Packaging
The Product is packed in 20kg sacks / 25kg

Handling & Storage
The product shall be sorted in cold dry condition and free from strong odour or smell.

Desiccated Coconut Low Fat - Fine grade (Fat : 45%--55%)
Desiccated Coconut Low Fat - Extra Fine grade (Fat: 40%--50%)
Desiccated Coconut Low Fat - Miller grade (Fat 45%--55%)

Packing: 25 KG bags
HS Code: 0801 110000
Loading weight per 20ft/ 40ft: 12MT/24.5MT

Fine High fat Desiccated Coconut is produced from manufacturing process of coconut milk. The white part is disintegrated or shredded into fine.
The most convenient ingredients to enjoy creativity in your own kitcen. Suitable for many baking, desserts, or confectioneries. Easy to use for industrial purpuse.

Medium Grade - High Fat.
Specification.
Fat Total 65%
FFA as Lauric 0.19%
Acidity, pH 0.53 mgKOH/g.
Moisture 3.45%
Microbiology Salmonella Negative / 25g.
Physical Flavor mind. Characteristic taste of coconut.

Fine Grade â?? High Fat.
Specification.
Fat Total 65% Fat
FFA as Lauric 0.19%
Acidity, pH 0.53 mgKOH/g.
Moisture 3.45%
Microbiology Salmonella Negative / 25g.
Physical Flavor mind. Characteristic taste of coconut.


Production 40â??â?? Container/18 ton
30 days after received payment.

Packaging
The Product is packed in 20kg sacks / 25kg

Handling & Storage
The product shall be sorted in cold dry condition and free from strong odour or smell.

Product: Desiccated Coconut - Unsweetened Low Fat Flour (fine-grade)

DESCRIPTION
Desiccated Coconut is the de-shelled, pared, washed, milled, blanched, dried, sifted, hygienically-packed meat of the fresh and mature fruit of the coconut.

A. PHYSICAL APPEARANCE
1. Color and Appearance: white, free from yellow specs or other discolorations.
2. Flavor and Odor: mild & sweet natural coconut flavor, free from foreign or objectionable flavor/ odor.
3. Size: fine granules of coconut.
4. Granulation: 1. Mesh 7 (2,8 mm): 0-0%.
2. Mesh 14 (1,4 mm): maximum at 10%.
3. Mesh 18 (1,0 mm): maximum at 30%.
4. Pan: 65-80%.

B. CHEMICAL CONTENT
1. Moisture: maximum at 4,0%.
2. Fat: 50+/-5% on a dry-basis.
3. Free Fatty Acid (Lauric Acid): maximum at 0,10% on a dry-basis.
4. Residual: <10 ppm SO2.
5. pH: 6,1-6,7 at 10% dispersion filtrate.
6. Aflatoxins: none detected.
7. Organophosphorus Pesticide Residues: none detected.

C. MICROBIOLOGICAL
1. Plate Count: maximum at 5.000 cfu/g.
2. Yeast: maximum at 50 cfu/g.
3. Mold: maximum at 50 cfu/g.
4. Enterobacteriaceae 100 : maximum at 100 cfu/g.
5. Escherichia Coli (Type I): negative/10 g.
6. Salmonella: negative/50 g.

D. INGREDIENT LIST
Raw Coconut.

E. APPLICATION
1. Cosmetics.
2. Food.
3. Health.
4. Pharmaceutical.

F. PACKAGING SIZE
25 Kilograms in a Sack.

G. STORAGE CONDITION
1. Temperature: desiccated coconut shall be stored under a cool temperature (in-between 10 degrees-15,5 degrees Celsius).
2. Placement: at a cool, dry, and clean environment, free from foreign odor and out of direct heat/ sunlight. Important to note that desiccated coconut is not to be stored in a high moisturized area.
3. Life: 12 months from the date of manufacture, under the recommended storage temperature condition.

Grade: High fat, Low fat
Ingredient: 100% pure coconut natural
Color: Natural white, free from yellow specks or other discoloration
Size: Fine, Medium
Origin: Vietnam
Packing: 50 kg,25 kg,10 kg/ bag. Bag 5 lines(PE,3 plies Kraft paper inner, PP covering) or as the buyerâ??s requirement.
Quantity: 12 MT/20FT, 26 MT /40H