Coco Pan is a special type of pandesal where the highest quality ingredients are used and is always freshly-baked. It is made by substituting coconut flour with wheat flour at 10% level. Coconut flour refers to the screened food-grade product obtained after drying, expelling and/or extracting most of the oil or milk from sound coconut meat or residue.
Like most breads, this incorporates the use of coconut flour as its base. With its hygroscopic property, more water is needed. This is most beneficial to bakers as it can increase the dough yield up to 10%.
Coco Pandesal contains significant amounts of protein, carbohydrates and fiber. Because of this, Coco Pan is used as a food supplement for feeding programs.
COCONUT PANDESAL PRODUCTION
Ingredients:
- 2700 grams Bread Flour
- 300 grams Coco Flour
- 1860 grams Water
- 300 grams Lard
- 45 grams Salt
- 600 grams Sugar
- 40 grams Yeast
Dough Requirements
- Weight of dough 5810 grams
- Weight of 1 pc of Coco Pan de Sal 20 grams
Procedure:
- Mix all dry ingredients in a mechanical mixer.
- Add water gradually.
- Mix for 15 minutes in dough mixer.
- Ferment dough for 20 minutes. To prevent moisture loss and to maintain ideal dough temperature cover with plastic or until the dough /baston does not spring back when pressed.
- Baston and proof for another 15 minutes.
- Proof for another 45 minutes before baking.
- Bake in a pre-heated oven (350ºF) for 8 minutes.
Yield: 295 pieces
Advantages of using Coconut Flour in Pandesal
- More compact and softer texture that is maintained up to 3-4 days than regular pandesal.
- Sweet flavor
For more details, contact:
FOOD PRODUCT DEVELOPMENT DIVISION
Research and Development Branch
Philippine Coconut Authority
FPDD Plant, PCA Cpmd., Eliptical Road,
Diliman, Quezon City, Philippines
Phone: (+632) 928-4501
Fax: (+632) 926-7631
Email: [email protected]
Website: www.pca.da.gov.ph