Coconut Flour High Fibre

Coconut flour is produced from dried, milled coconut material after part of the fat has been removed. It is valued for its fibre content, water-binding capacity and compatibility with gluten-free and nutrition-led product concepts.

Formulation behaviour

Coconut flour absorbs significantly more water than conventional cereal flours and cannot normally be substituted one-for-one. Product developers should adjust hydration, binders, fat and process conditions. Particle size, residual fat and protein content influence texture and performance.

Applications

Typical uses include gluten-free bakery, biscuits, pancakes, bars, protein and fibre blends, snack products and dry mixes. The ingredient can also support fibre enrichment where the final product meets the applicable nutrition-claim criteria.

Quality and packs

Industrial supply is generally in lined bags. Specifications should cover particle size, moisture, fat, fibre, colour, flavour, microbiology and allergen controls.

Typical applications

Gluten-free bakery, biscuits, pancakes, bars, fibre blends, nutrition powders and dry mixes.