BIO Coconut flour

For the production of coconut flour, fresh coconut flesh from ripe coconuts is gently dried, de-oiled through mechanical pressing and finely ground. The pressing reduces the content of coconut oil to around 18 g per 100 g. Coconut flour contains 21 g carbohydrates and 17 g protein per 100 g. Furthermore, it is especially rich in fibre (35 g per 100 g). This leads to its good water absorption and swelling capacities: Coconut flour can bind up to 60 % water.

The flour is ideal for baking cakes and pastries. You can replace 20-25 % of grain flour in any recipe with coconut flour. Thanks to its smooth sweet taste, the amount of sugar or other sweeteners can also be slightly reduced. Moreover, coconut flour is a natural source of potassium. The content of potassium (around 1750 mg per 100 g) is seven times higher than the natrium content. Overall, minerals make up 5 % of the flour.

What you need to know when purchasing coconut flour

Edible, tasty coconut flesh has a white colour. Therefore, you can also expect that the colour of a gently produced coconut flour is white and not beige or even yellow. The colour of the flour tells a lot about the way it was produced. Only if the temperatures in the cold pressing of coconut oil remain below 60 °C, you can be sure that the coconut flour was not overheated or even burned. The result of mechanical pressing is a naturally white coconut oil because melanoidins, brownish compounds of proteins and carbohydrates, begin to form at a temperature above 60 °C. These melanoidins also evolve when baking or toasting bread. While the crunchy brown crust is tasty, it indicates a high temperature during the preparation. The same applies for the production of coconut flour. Thus, the white colour of coconut flour is the result of a gentle production process in which the valuable ingredients are preserved as far as possible.