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Coconut flour

partly de-oiled

Coconut flour
EU Bio
DE-ÖKO-039
Non EU agriculture
  • gently milled from partly de-oiled coconut flesh
  • contains about 18 g coconut oil per 100 g
  • valuable source of protein and fibre
  • in light-protecting and resealable packaging
  • for baking and muesli
4,88 of 5 stars
from 950 ratings
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4,95 €
incl. 7 % tax plus shipping
48253
500 g
9,90 € / 1 kg
+

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.

Ratings

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from Roswitha Mewes at 24.05.2018
Das das Mehl nur teilweise untergemischt werden kann, ist schade. Bei Lactose- und Gluten-Unverträglichkeit hoffte ich auf eine komplette Anwendung, ohne Zusatz von normalem Mehl. Andere Mehlsorten habe ich schon ausprobiert, ohne Erfolg.
from Katharina Steinhage at 14.04.2020
Der Füllinhalt ist etwas zu groß für die Tüte. Diese lässt sich nach dem Öffnen nicht schließen, außer man nimmt einen Teil des Inhalts heraus.
from Heike Becker at 21.04.2020
Mir persönlich zu mehlig in Smoothie, Joghurt&Co. Werde es mal als Zusatz in Kuchen oder Pfannkuchen versuchen.
from Doris Pirkenau at 16.03.2015
Auch gute Qualität nur etwas härter wie das Kokosmehl das ich sonst verwende, dafür ist hier Ihr Preis-Leistungsverhältnis in Ordnung und ich denke viele würde auf Ihr Kokosmehl ausweichen, wenn sie die Homepage dazu finden.
from Ksenia Riedl at 13.10.2014
In Müsli eingerührt ok, zum Backen nicht so gut geeignet. Der Kuchen wird leider zu trocken. (Versuche mit 20% und 10% der Mehlmenge mit Kokosmehl ersetzt + zusätzlich Flüssigkeitsmenge erhöht).
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Specification and ingredients

Coconut flour

Average energy and nutrient content for 100 g

Energy
1597 kJ / 392 kcal
Fat
18,6 g
    saturates
17,1 g
    monounsaturates
1,4 g
    polyunsaturates
0,2 g
Carbohydrate
20,5 g
    of which Sugars
18,5 g
Roughage
34,7 g
Protein
16,6 g
Salt
0,1 g

Kalium
1750 mg (87,5% NRV)


Please enjoy our products as part of a diverse and balanced nutrition.

As a product of nature the composition of the oil can vary, the given specifications are therefore average values.

Ingredients

Coconut flour, certified organic. May contain traces of almonds, hazelnuts, walnuts or sesame.

Storage advice

Keep well closed, cool and dark.

Durability

6 - 9 months

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