- Ingredients: 80% jelly, 20% syrup or 50/50; 40/60 ( as buyer’s requests)
- pH: 3 -3.8
- Size: 3mm; 5mm; 7mm, 10mm; 12mm, 14mm as buyer request
- Brix: Light syrup (10-12; 14-16); Heavy syrup (18-20) as buyer’s request.
- Type: Star, animal, cuttle,… Or buyer’s request
Packing: in bag of 500gr, 1kg, 2kgs, 5kgs and 10kgs and jar
The primarily Nata de coco is made through the following steps:
- Cooking: Fresh coconut to get coconut carved, and ammonium sulfate added sugar and bring to boil, then let cool
- Transplant: For a little extra acetic acid to adjust the pH and bacterial cultures in liquid Xylinum - Acetobacter
- Fermentation: Incubate at room temperature for one to two weeks machine
- Picked finished products: Filter the female part, ie cellulose into products of chemical reactions on, cut into large cake
- Wash: Soak and wash down water and acetic acid mucous membrane, the byproducts of fermentation
Chopped and packed.