Desiccated coconut is a form of by shredding or small cut the mature coconut flesh which get dehydrated to and finally get packed according to different grades according to the size of cut.desiccated coconut is a dried form of the white kernel part of coconut which use to process under good hygienic health conditions to human use. actually desiccated coconut is one of good alternative for fresh coconut meat. If you are live in non coconut growing country it’s really hard to find out fresh coconut. So this problem can solve out by using these dried form of coconut.Normally the color of high quality desiccated coconut are white color and it’s also got sweet aroma too.
In most cased desiccated coconut are used as a topping and filler for special baked products, biscuits, snack, cookies and cakes. Following are guide to how to make Desiccated coconut in manufacturing industry and how to grade Desiccated coconut.
- 1 Manufacturing Process of Desiccated Coconuts
- 2 Grade of desiccated coconut
- 3 Resources:
Manufacturing Process of Desiccated Coconuts
Sri lanka and Philippines are the leading country which manufacture majority of these dried form of coconut of worlds requirements. Manufacturing process of these dessicated coconut are simple compare to other food processing industries.
Following are step by step manufacturing process of creating this dried coconut in large scale industry.
Selection of Coconut
To manufacture Dessicated coconut it’s really important to select high quality coconut based on the yield. Different type of coconut got different yield so it’s also necessary to consider a good type of coconut also. Normally good mature high oil content coconut are best to create these desiccated coconuts.
Remove Husk of coconut :
Normally remove the coconut husk is doing at the field and the husked nuts are taken into factory for further value addition purposes. The main reason for remove husk in the field is to reduce the weight of coconut , so it’s really easy to transport and store.
Quality Check and seasoning
After these coconut nuts are arrived into factory , these coconuts are carefully checked for their quality and to make sure that these coconut are completely mature. Normally immature coconuts got very low oil content and this not provide high quality dried coconut. If there are immature coconut found out in the field or factory , what normally do is to seasoning the coconut at least one month to get mature.
Remove the Shell of Coconut
Normally removing of coconut shell is done by a small knife. It’s really important to keep the kernel during the manufacturing process at the initial stage.
Paring the coconut
The paring process of coconut which means the remove the testa part of coconut by using a special type of knife. Normally pairing are dried by sun or in kiln. later put in to milling purpose for manufacture paring oil. These type of paring oil is used to produce product like soaps.
Cutting and Washing Coconut.
Kernel of coconut are sliced into have to remove the coconut water and these waters are collected into special tanks. There are drinking products are created by use of coconut which got amazing health benefits. after removing coconut water these coconut kernel are wash again for make sure the hygiene.
Sterilizing of Coconut
After washing part over in the desiccated coconut manufacturing process , these coconut get sterilized.There is a special process to sterilizing the coconut and several steps associated with sterilization process.
Disintegrating and Drying Coconut
By using special type of mechanical machines these sterilized coconut get break up into small parts . Later these disintegrated coconut get dried by using special dryer. Normally the moisture content of this dried coconut is 3%.
Sieving of Coconut
According to Grades of coconut different substance added to get enhance the quality of the dried coconut .
Finally these dried coconut get packed according to the volume to export. Normally these desiccated coconuts are packed in polythene to get rid of atmospheric moisture.
There are different forms of desiccated coconut are available in market and according the sweetening and toasting added into these shredded coconut , it can further can graded . Following are several grades of dessicated coconut according to its characteristics.
Grade of desiccated coconut
Desiccated coconut are graded by the cutting size of it and the best grade of these desiccated coconut are extra fine desiccated coconut.
unsweetened desiccated coconut are the primary type of these dessicated coconuts and you can also add some flavors to get sweetness inside to these desiccated coconuts too. Normally these dried coconuts are graded according to their quality such as follows
Extra fine coconut : Extra fine quality desiccated coconut are used for manufacture high quality products like biscuits. Normally these are flavored with slight amount of chewiness.
Fine Coconut : fine desiccated coconut got medium cuts and slightly less chewiness . These grade of dried coconut are widely used for confectionery products.
Medium coconut : widely use for confectionery food products such as chocolate coated snacks. These type of medium coconuts are also used for popping for bakery products too.
Coarse dried coconut : Coarse coconuts are widely used in bakery industry for topping purposes and use particularly in puddings too.
Most of desiccated coconut are widely used for cooking purposes in domestic level and baking industry.
normally these type of coconut can keep for longer period and you should kept it on cool or dry place out of the light.
This can also kept in room temperature without any effect too.Desiccated coconut can easily stored for six months at room temperature and able to stored in a refrigerator for more time.
There are so many recipes can created out of by using these dried coconut and it’s always to better to have dried coconut in your pantry to make delicious recipes at your home.
We have already discussed several articles of benefits of desiccated coconut and flowing are those posts.
Coconut Plam Products by Brian E. Grimwood , F.Ashman