Desiccated Coconut

Description
Desiccated Coconut is the de-shelled, pared, washed, milled, balanced, dried, sifted, hygienically packed meat of the fresh and mature fruit of coconut. (Scientific name: Cocos Nucifera L.)
GENERAL
Desiccated coconut is consistently produced and handled under conditions meeting Codex General Principles of Food Hygiene, EU & FDA Good Manufacturing Practices and comply with all current national and international food legislation and applicable regulations of importing country.
Each pack is identified as to grade, production code/date and serial number. Other markings are stamped on the bag as required by buyer.

A. PHYSICAL
1. Colour : White, free from yellow specs or other discolourations
2. Flavour/ Odour : Mild and sweet characteristics of coconut, free of foreign flavours and odours
3. Size : Fine granules of coconut
4. Granulation :
No. of sieves (ASTM) % Retained 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. Organophosphorus pesticide residues, ppm (DL : 0.1 ppm) : None Detected

C. MICROBIOLOGICAL
1. Total Plate Count, cfu/ml : 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 Packing Size :
25 kg net weight in multiwall paper bag with inner polyliner.

F. STORAGE CONDITION Recommended storage between 50F - 60F (10 - 15.5C) 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