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Coco Flour Flow Chart

The document outlines the standard operating procedure for producing coconut flour and coconut oil, including procuring coconuts, grading, de-shelling, paring, pre-cutting, washing, sterilizing, disintegrating, squeezing milk, drying, packing coconut flour and oil, and storing the final products. Key steps involve removing the husk and shell, cutting the coconut into pieces, extracting coconut milk, drying the flour to less than 2% moisture, and packing the flour and oil in food grade containers for storage.

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William Pulupa
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1K views3 pages

Coco Flour Flow Chart

The document outlines the standard operating procedure for producing coconut flour and coconut oil, including procuring coconuts, grading, de-shelling, paring, pre-cutting, washing, sterilizing, disintegrating, squeezing milk, drying, packing coconut flour and oil, and storing the final products. Key steps involve removing the husk and shell, cutting the coconut into pieces, extracting coconut milk, drying the flour to less than 2% moisture, and packing the flour and oil in food grade containers for storage.

Uploaded by

William Pulupa
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

“trust & caliber guaranteed”

Standard Operating Procedure - Coconut Flour and Coconut oil

Coconut
Procurement

Waste Nuts
Grading

De Shelling

Damaged Nuts Drying Yard

Paring

Chips

Pre Cutting

Cold Water Washing

Steam Sterilization

Vibration

Disintegration

Milk Squeezing

Drying

Coconut Milk

Expelling

Coconut Oil Coconut Flour

Packing Packing

Storage Storage
“trust & caliber guaranteed”

Coconut Procurement:

Good quality matured coconuts are harvested in the organic farms of the farmers. The outer husk
has been completely removed.

Grading:

Each and every nut is inspected for its physical quality and maturity by the skilled persons and
selected nuts are stocked in the crates. Damaged, inspected and small sized nuts are separated as
waste and taken to drying yard.

De-Shelling

Graded coconuts from the storage godown taken of De-shelling section. Outer shall of the
coconuts have been removed mechanically. Then it is collected in the separate crates and taken
to paring section.

Paring:

Brown colored outer coat (Testa) of the Coconut has been removed mechanically and the white
coconut kernel collected in the crate. The testa removed, has been collected separately and taken
to the drying yard.

Precutting:

White coconut kernel cut in to small pieces for effective washing.

Cold Water Washing:

The small pieces of coconuts passed through a conveyer. Cold water (RO water) used in
the conveyer to wash the coconut piece.

Steam Sterilization:

After cold washing coconut pieces fed in the second convey for steam sterilization. Coconut
pieces are passed through steam injected in the conveyer to kill the microbes.

Vibration:

It’s a process of removing excess moisture from coconut pieces. Flat vibrating bed used for the
purpose.

Disintegration:

It is a process of pulverizing the coconut pieces to minute particles. Coconut pieces are fed in
to a Disintegrator, which pulverizes in to minute particles.
“trust & caliber guaranteed”

Milk Squeezing:

Milk squeezer crushing the coconut and extracts the milk by compressing. Then it is filtered
to separate the solid materials.

Drying:

Vibratory fluid bed dryer drier used to dry the coconut by bring down its moisture. The level of
moisture in the coconut flour reduced to less than 2.0 % for better shelf life.

Packing – coconut Flour:

Coconut flour packed in packed in the PP bags with inner liner.

Expeller:

Coconut flour crushed, by using the expeller to extract the coconut oil.

Packing – coconut oil:

Coconut oil stored in food grade 200 lit barrels.

Storage:

Products are stored in the product gowned.

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