All kind of cashew kernel conform to afi standard and will receipt iso/ haccp cetificates on september of this year. - Packing in tin: 10kg each bag tin, 2tin per carton. - Pacing in vacuum pe: 11.34kg each bag, 2pe per carton; 22.68 kg each bag, 1 pe per carton.
Supplier: Cashew kernels, black/white pepper, desiccated coconut
White Whole Cashew kernels of all variety like W180, W210, W240, W320, W400, W500, LWP (broken), Split. Best quality with test report and perfect counting.
Color: Natural White Flavor: Mild and sweet coconut taste with no off-flavor Fat content: 60 65 % min SO2 residual: 100 ppm max FFA: 0.3% max (as Lauric Acid) Moisture : 5.0% max E.coli: Negative Salmonella: Negative Port of loading: Ho Chi Minh Port, Viet Nam
Desiccated coconut We Have Quality Desiccated Coconut Powder The processes of desiccated coconut are as below: Removal of coconut husk, Removal of coconut shell, Removal of thick brown coconut skin, Washing of white coconut meat to remove foreign material, Blanching of white coconut meat to reduce the number of microorganism to the safe level fit for human consumption within its shelf life, Cutting of white coconut meat into the desired size ( will be medium and fine size levels ) Hot air blow drying the grated white coconut meat to reduce the moisture content from 19% to less than 3%, Cooling of desiccated coconut, Sieving of desiccated coconut to separate desiccated coconut as according to the desired size, Finally, the packing of desiccated coconut. End Of Use:- Fillers inside Chocolate Bars Ingredients in biscuits, Toffees, and Chocolates Cake Decorations Baking Industry Snacks Frozen Food Industry, Ice Cream Specification: Moisture : 3% max FFA : 0.3% max Fat content: 62% min for high fat and 30 % +/- 5 % for low fat SO2: 100ppm max E-coli & Salmonella: negative. Natural white, free from foreign matter. Flavor: Mild, fresh and sweet characteristic of coconut with no off-flavor and odor Contact us for More Inquiry
Desiccated coconut We Have Quality Desiccated Coconut Powder The processes of desiccated coconut are as below: Removal of coconut husk, Removal of coconut shell, Removal of thick brown coconut skin, Washing of white coconut meat to remove foreign material, Blanching of white coconut meat to reduce the number of micro organism to the safe level fit for human consumption within its shelf life, Cutting of white coconut meat into the desired size ( will be medium and fine size levels ) Hot air blow drying the grated white coconut meat to reduce the moisture content from 19% to less than 3%, Cooling of desiccated coconut, Sieving of desiccated coconut to separate desiccated coconut as according to the desired size, Finally, packing of desiccated coconut. End Of Use Fillers inside Chocolate Bars Ingredients in biscuits, Toffees, and Chocolates Cake Decorations Baking Industry Snacks Frozen Food Industry, Ice Cream Specification: Moisture: 3% max FFA : 0.3% max Fat content: 62% min SO2 : 100ppm max Ecoli & Samonella: negative. Natural white, free from foreign matter. Flavour: Mild, fresh and sweet characteristic of coconut with no off-flavour and odour
Desiccated Coconut Derived from Siamese coconut, fresh coconut of Ben Tre coconut. Strict production processes and state-of-the-art machinery help preserve the most natural flavor and preserve the most beneficial essences of coconut. Bringing many great benefits to your health and your family.
FFA max 0.3% Fat content 62-68% SO2 max 100 ppm, free Moisture 5% max Packing 50 kg,25 kg,10 kg/ bag. Bag 5 lines(PE,3 plies Kraft paper inner,PP covering) or as the buyer's requirement. Price terms FOB or CIF
TYPE: High fat (min 62% fatness) / Medium fat (min 40% fatness) Grades: Medium Grade, Fine Grade Packaging: 3 Lines PP bag
