Agri Exim Organic Coconut Flour
Agri Exim Organic Coconut Flour is used as food supplement/additive in bread, cookies and snack food to provide dietary fiber sources.
Properties
- Physical Parameters
COLOR-White to cream to very light brown AROMA-Typical coconut odor PARTICLE- Fine
- Pharma and Nutraceuticals Functions
- Dietary Supplement
Product families
Applications
- Bakery
- Cereals & Snacks
Product Families
- Flours & Grains Products
Other characteristics
- Features
- Fiber Enrichment
- Ingredient Name
- Coconut Flour
- Labeling Claims
- Kosher, Organic
- Kosher
- Organic
- Certifications & Compliance
BRC Certified, Fair Trade, Hazard Analysis Critical Control Point (HACCP), Kosher, Organic Certified, USDA NOP Certified, USDA Organic, cGMP
- Origin
- PHILIPPINES
- Markets
- Food & Nutrition
- PACKAGING
Packed in Polyethylene Liner as primary packaging and paper bag as secondary packaging with 25kg.. LABELING: Consists of Product Name, Net Content, Name and Address of Manufacturer, Name and Address of Consignee, Country of Origin, Best Before Date and Lot Code.
- Processing
Coconut flour is produced from VCO Cake which undergone pulverizing process to achieve the finely grounded texture without altering the quality of the flour.
- Shelf LIfe
Stable up to 18 months from Manufactured Date.; STORAGE CONDITION: Store in a dry place at ambient temperature and away from direct sunlight.
- Ingredient
- Coconut Flour
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Ingredient Origin
- Plant Origin
- Food Ingredients Features
- Fiber Enrichment
- Food Ingredients Functions
- Supplement
- Certifications and Compliance
- BRC Certified
- Fair Trade
- Hazard Analysis Critical Control Point (HACCP)
- Kosher
- Organic Certified
- USDA NOP Certified
- USDA Organic
- cGMP
- Food and Nutrition Applications
- Bread
- Cookies
- Snacks
Technical data
Table 1 of 3
7 rows| Characteristic | Value | Unit |
|---|---|---|
| Moisture Content | max. 5.0 | % |
| Ash Content | 4.0 to 6.0 | % |
| Protein Content, Crude | 10.0 to 19.0 | % |
| Carbohydrates | 50.0 to 70.0 | — |
| Free Fatty Acid (As Lauric) | max. 0.2 | — |
| Free Fatty Acid (As Oleic) | 0.01 to 0.02 | — |
| Peroxide Value | max. 3.0 | — |
Table 2 of 3
1 row| Characteristic | Value | Unit |
|---|---|---|
| Total Dietary Fiber | 40.0 to 60.0 | % |
Table 3 of 3
6 rows| Characteristic | Value | Unit |
|---|---|---|
| Total Plate Count | max. 10,000 | — |
| Coliform Count | max. 50 | — |
| Yeast Count | max. 100 | — |
| Mold Count | max. 100 | — |
| Salmonella | Negative | /10g |
| Escherichia Coli | Negative | — |
