Coconut flour is a soft flour produced from dried coconut meat. It is gluten and grain-free flour that can be used as a substitute for traditional grain based flours. Natural coconut flour is high in fiber, a very rich source of protein and low in carbohydrates. It also distinctively has a naturally subtle sweet taste, especially beneficial when making bakery items and desserts.
|Organic coconut flour|
How is Coconut Flour Produced?
- Producing coconut flour is traditionally a family business. Organic Coconut flour is extracted from the whitish kernel residue excreted after the extraction of Virgin Coconut Oil, which is why its protein and fiber content is especially rich.
- The process starts when handpicked coconuts from the Coconut Triangle in Sri Lanka are brought to our CPU’s and quality guaranteed facilities. Our farmers carefully inspect the coconut piles for imperfections and those that do not necessarily meet quality criteria are removed.
- Workers use a mechanized grinder to remove the husk until only the kernel and brown paring are left. Another member of the farmer’s team relies on a heavy duty peeler to clear out the brown paring from the coconut.
- The remaining white nut is cracked open and washed to remove foreign material. The cracked nuts climb a conveyer belt until a shredding machine, and then immediately oven dried to remove all moisture.
- The rest of the shreds are used in a wet-mill, where, as soon as the coconut milk and coconut oil is extracted, the remaining meat is squeezed into small, tube shaped oil cakes, which the flour is ultimately produced from. Volt magnets and also metal detectors eliminate any metal contaminants, and the final product is flour.