OPW Ingredients Coconut Flour

Product families

Other characteristics

Features

Balanced Amino Acids Profile, High Protein Content

Ingredient Name

Coconut Flour

Labeling Claims

• Dairy-free, Gluten-free, Organic, Vegan
• Dairy-free
• Gluten-free
• Organic
• Vegan

Markets

Food & Nutrition

Quality

Organic

Application

Food; Coconut flour is particularly suitable for people with coeliac disease or a sensitive digestive tract. The flour ofcoconuts contains healthy medium-chain triglycerides, which stimulate the absorption of minerals (especiallymagnesium and calcium) and liposoluble vitamins from food.; In gluten-free recipes, coconut flour can replace 10% of the amount of other gluten-free flours to give the finaldish a wonderful coconut flavor. In conventional recipes, it can replace up to one third of white flour required.; ideal for mixed drinks, muesli, fruit salad, yogurt and many other dishes; promotes weight loss and stimulates the metabolism; contains all eight essential amino acids; Bakery products; Sports nutrition

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Ingredient

Coconut Flour

Technology

Food Ingredients

Characteristic

Gluten-free, dairy-free, vegan

Particularities

Fresh coconut pulp is gently dried, de-oiled and ground into fine coconut flour. The refreshing flavor of ourcoconut flour reminds of white, sandy beaches and palm trees. Not only does our coconut flour boast a highprotein and fiber content, it is also very low in carbohydrates and cholesterol. It is perfectly suited for low-carbcooking and frequently used for cakes and desserts. The flour gives a unique taste to muesli, yogurt, fruitsalad, baked goods and any other dish.

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Country of Origin

Philippines

Ingredient Origin

Plant Origin

Food Ingredients Features

• Balanced Amino Acids Profile
• High Protein Content

Food and Nutrition Applications

• Cakes
• Desserts
• Yogurt