DESICCATED COCONUT is also called coconut flakes, coconut shreds, or coconut chips depending on the shape and size.
USES: It can be eaten as a snack, used in the manufacture of sweet, chocolate, pastries and biscuits, used to dress/decorate cake and it can also be used as toppings in ice-cream.
EQUIPMENT
- Hot air drier
- weighing scale
- Grater
- knives
- Bowls
- De-shelling machines
- Paring tools.
PROCESS FLOW CHART
Crack coconut and carefully pour the coconut water into a clean container.
De-shelling: Remove the attached shell with a knife or with a de-shelling machine.
Remove testa: Remove/ scrape the attached brown skin with a knife or pairing tools. Rinse: Rinse the white coconut meat with water.
Grate: Grate the white coconut flesh into desired size and shape with a grater.
Dry: Dry the grated coconut flesh in a drier (Desiccated coconut after drying should easily snap)
Cool: Cool the dried desiccated coconut
Weigh: Weigh the desired amount of the product into bags/pouches.
Package and label: Seal bags/pouches and label
NOTE: Dried desiccated coconut can be furthered roasted or baked to give a golden brown color.
No Comments