Coconut Cream Processing Plant & Machinery Solutions

Nuts are dehusked and deshelled and the brown testa is pared away, because testa colour carries straight through into the cream. Pared kernel is washed and rinsed before it goes to extraction.

Kernel is disintegrated and wet ground into a fine slurry, then pressed so that the milk is separated from the residue. Press residue is taken off for drying or feed use rather than being returned to the milk line.

The extract is separated to take out fibre and fines, then blended in stirred tanks so that fat and solids are brought to the declared recipe. Cream and thinner milk fractions are held apart so that different pack specifications can be made from one extraction.

The standardised emulsion is homogenised so that the fat is dispersed evenly through the milk rather than sitting as a separate layer. It is then pasteurised or sterilised according to whether the product is chilled or ambient.

Chilled product is cooled and held under refrigeration until it is filled. Holding tanks are kept agitated so that the emulsion does not stratify before filling.

Product is filled into cans, retort pouches or bottles, then seamed or sealed and coded. Filled packs are labelled and case packed for despatch.