DESCRIPTION

Coconut Flour has coco-nutty taste with slight creamy sweetness and has sweet aroma with cream to light yellowish color. Coconut Flour is gluten-free and hypoallergenic with high dietary fiber content of 61% which is the highest percentage of dietary fiber found in any kind of flour and contains dietary fiber 4 times in compare to soy flour and among others. Coconut flour is produce through properly selection of matured fresh coconut meat that grated and dehydrated at a desired and controlled low temperature. Dehydrated coconut meat is then defatted and finely ground into a powder very similar in consistency to wheat flour and pack immediately to air tight container. It has 1 year shelf life stored in clean and dry place at room temperature.

USAGES

Coconut Flour has a wide range of usages like regular flour where it can be used to make bread, cakes, pies, cookies and other baked goods. Use about 15 to 50% in place of other flours. Coconut Flour is use in gravy as thickener, use as chocolate fillers or bulking agents and also use for emulsified products such as meat loaf and sausages.

INGREDIENTS

Pure Coconut Meat

PACKAGING

1. STANDARD SIZE: 250g, 500g, 1kg., 20kgs.

2. STANDARD PACKAGING: Plastic Pouch, Zip Stand-up Pouch, PP Sack with Plastic Liner

PRICE LIST

Export http://cocowonder.webs.com/exportpricelist.htm

Local http://cocowonder.webs.com/localpricelist.htm

HEALTH BENEFITS

Seventy-five (75%) percent of the total carbohydrate content in coconut flour is dietary fiber where it lowers risk of heart disease, help prevent cancer, improves digestive function, helps regulate blood sugar, etc. It also has several advantages over most other forms of fiber including relieving symptoms associated with Crohn’s disease, expel intestinal parasites, and improve mineral absorption. SOURCE: http://www.piccadillybooks.com/cooking-with-coconut-flour.htm. THE MANY USES OF COCONUT FLOUR – Visit; http://www.marksdailyapple.com/coconut-flour/

***TIPS IN USING COCONUT FLOUR***
1) The recommended levels of substitution of coco flour with wheat flour is 5% to 15% for bread, buns and loafs, and 10% to 40% for cakes, brownies and cookies.
2) Use less coconut flour (up to 30%) when the recipe calls for wheat flour. Due to the high fiber content of coconut flour, the yield of your baked goods will increase to 30% dough weight.
3) Use coconut milk or culinary virgin coconut oil to thin-out the batter instead of water.
4) Do not add more coconut flour to thicken a batter, just let it sit for a while and wait for it to absorb the liquid.
5) Use eggs and baking powder as a leavening agent in your favorite pastry recipes since coconut flour is gluten-free.
6) Adjust baking time because coconut flour cooks faster than those made with wheat. EXAMPLE: A coco flour pie crust is cooked in 20 minutes while a wheat pie crust is done in 30 minutes.
7) COCONUT FLOUR AS A BEAUTY REGIMEN = If used as a mild exfoliant, simply mix a spoonful of coconut flour with a spoonful of cold water. Add one drop of your favorite essential oil for an aromatic experience.
8) COCONUT FLOUR AS A DIETARY FIBER SUPPLEMENT = Want to keep your dietary fiber intake high? Just add a spoonful of coconut flour in your favorite smoothie recipe or simply dissolve in a glassful of water. Take 2X a day.
-------------------------------------------------------------------------------------------------
  
***COCO LOAF BREAD*** 
I. Ingredients: 
¾ cup sifted Cocowonder Organic Coco Flour 
½ Cocowonder Culinary Virgin Coconut Oil or melted butter
6 eggs 
2 tablespoon Cocowonder Coconut Syrup 
½ teaspoon salt 
1 teaspoon baking powder 

II. Procedure: 
Blend together eggs, Culinary VCO or butter, coconut syrup and salt. Combine coconut flour baking powder and whisk thoroughly into butter until there are no lumps. Pour into greased 9x5x3 inch or smaller loaf pan and bake at 175C (350F) for 40 minutes. Remove from pan and cool on rack. 
-------------------------------------------------------------------------------------------------

***COCO PAN CAKES***
I. Ingredients: 
2 eggs 
2 tablespoon of Cocowonder Culinary Virgin Coconut Oil 
2 tablespoons coconut milk or whole milk 
1 teaspoon Cocowonder Coconut Sugar 
½ teaspoon salt 
2 tablespoon Cocowonder Organic Coco Flour 
¼ teaspoon baking powder 

II. Procedure: 
Blend together eggs, oil, coconut milk, coconut sugar and salt. Combine coconut flour with baking powder and thoroughly mix into batter. Heat 1 tablespoon of coconut oil in a skillet. Spoon batter onto hot skillet making pancakes about 2 ½ to 3 inches in diameter. Batter wi8ll be thick, but will flatten out when cooking.
-------------------------------------------------------------------------------------------------

***COCO BROWNIES*** 
I. Ingredients: 
1/3 cup Cocowonder Culinary Virgin Coconut Oil
½ cup Cocowonder Cacao Powder 
6 eggs 
1 cup Cocowonder Coconut Sugar
½ teaspoon salt 
½ teaspoon vanilla 
½ cup sifted Cocowonder Coconut Flour 
1 cup Cocowonder Coconut Milk Flakes (optional) 

II. Procedure: 
In a saucepan at low heat, blend together culinary VCO or butter and ccacao powder. Remove from heat and let cool. In a bowl, mix together eggs, sugar, salt and vanilla. Stir in cocoa mixture. Whisk coconut flour into batter until there are no lumps. Fold in coconut milk flakes. Pour batter into a greased 11x7x2 or 8x8x2 inch pan. Bake at 175C (350F) for 30-35 minutes. 
-------------------------------------------------------------------------------------------------

ANDY ALBAO ENTERPRISE - COCOWONDER Division

Head Office: 1134-B Antipolo St. Brgy. Poblacion, Makati City, Philippines 1208

Tel. (632) 8967929, 6250894, 8973601, Tel/Fax: (632) 8903849

Mobile: 0922-8438769, 0915-7931393,

Website: http://cocowonder.webs.com Website: http://www.cocowonder.com.ph