COCONUT OIL NATURLAND FAIR

extra virgin, virgin coconut oil with a mild coconut flavor

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Article number: Öhlmühle Solling
Unit price: €21,00 / Liter
DE-ÖKO-005
Sri Lanka
agriculture

COCONUT OIL NATURLAND FAIR

NATIVE

Extra virgin coconut oil with a mild coconut flavor, fairly traded from our Naturland project in Sri Lanka. This "Virgin Coconut Oil" is special among native coconut oils because it is pressed from all over the coconut together with their brown seed coat. It therefore contains more valuable ingredients and is characterized by a particularly nutty coconut flavor.

Virgin organic coconut oil, in NATURLAND-quality and fair trade.
That's only with us!

 

The so far only coconut oil with Union certification Naturland Fair
and from recognized fair trade.

For 10 years now the Ölmühle Solling working on the development of high-quality food products from the coconut. In collaboration with the Coconut Research Institute (CRI) in Sri Lanka, a new and very gentle process for the production of virgin coconut oil was developed in 2002 from coconuts and then in September 2004 on the international CRI - presented to a wide public meeting in September, 2004. Abbreviated called also the "Virgin Coconut Oil", "VCO" is emerged and has since maintained its successful way into our kitchens.


Coconut oil or coconut oil is the ideal, all-natural vegetable fat for the hot kitchen and the wok. Coconut oil is very versatile. Its natural composition makes it durable and very heat stable, what with coconut oil also prevents the formation of trans fats in frying, baking and frying. Because it does not splash and does not burn, it is the ideal oil for roasting, baking and frying. Virgin coconut oil brings a mild coconut scent and flavor of the food and refined vegetarian dishes as well as culinary delicacies with meat and fish. The mild, nutty flavor typical of coconut oil goes well with many cold, warm and hot food and allow them to become highlights in the kitchen.

But even as an alternative to butter and margarine is coconut oil is a good choice, because it contains (like all vegetable oils and fats) hardly cholesterol. Who likes the mild coconut flavor, which will probably get better than butter or lard spread with a coconut fat slice of bread. With wholemeal bread and a pinch of salt the coconut Stulle of Renner is at every hearty snack.

 

With us the coconut was long considered unhealthy because it contains mainly saturated fatty acids. We now know, however, that coconuts are really only harmful when a fall on your head.

The Ölmühle Solling initiated, supports and promotes scientific research and development in the versatile topics of diet with vegetable oils and fats and their use and effects on the human organism. The findings and recommendations in this case obtained will be published in professional publications and serve a profound consumer education on the subject GREASE & OIL.

Although coconut oil contains a lot of saturated fat, but these are to a majority of medium chain fatty acids, so-called MCT (middle chain triglycerides). The lauric acid makes almost half of the fatty acids from the coconut oil. In addition, it is also the most digestible among the saturated fatty acids as well as a valuable and nutritious part of milk.

Since coconut oil just does not contain all the body needs fat ingredients, you should go about the cuisine varied with oils. Given in our directory a really wide range of high-quality organic vegetable oils to suit every taste and purpose.

Read more about this in the section info

 

An even admirable mixture represents the coconut oil in conjunction with fresh, cold-pressed linseed oil (Cocolino) or with pumpkin seed oil (coconut pumpkin -Aufstrich). These 3 delicious and good wholesome coconut fat spreads can also be found in our range. For good reason, we do not refer to the Kokoswürzöle for Asian and exotic cuisine. In conjunction with a selection of fine herbs and spices, we have succeeded to produce various spice oils in coconut oil, which are admirably for use in Asian cuisine. Just to describe this coconut delicacies for the fine cuisine you should water 'mouths ...

Read more about this in the section Coconut oil and Kokoswürzöle and Spreads

How is virgin coconut oil / coconut oil produced?

Virgin coconut oil is produced from fully ripe and harvest fresh coconuts by a special and complex manufacturing process, which is described in more detail below:

This production method differs significantly from the coconut fats also commercially available. A simple distinguishing feature is that only the high-quality, native coconut oils may bear the organic label. Solvent-and chemically refined coconut fats contrast carry no organic label.

Refined coconut oils are extracted with organic solvents (hexane / gasoline) from copra, neutralized with sodium hydroxide and treated with phosphoric acid, bleaching earth and activated carbon, and finally deodorized and hardened. The natural fat accompanying substances, including the natural smell and taste, vitamins and phytochemicals are eliminated by the refining process.

Read more about Copra:
http://www.kopra.de

http://bethge.freepage.de/kopra.htm


Virgin coconut oil is not refined, bleached or deodorized - it retains the unchanged natural texture and purity of coconut, its typical smell and taste. Therefore, virgin coconut oil is also called "Virgin Coconut Oil" (VCO).

The most important for the high and genuine quality of native coconut oil process step is the immediate processing of ripe and freshly harvested coconuts! Harvest Fresh and ripe coconuts still contain a residual coconut water, the shell exits the breaking and opening the teaser and is often drunk. From delicious tasting coconut water sure everyone has ever tried has cracked a coconut. Once the hard nut shell is open, the white coconut meat must be processed without delay. We guarantee that our virgin organic coconut oil is made very gently from fully ripe and freshly harvested coconuts (from organic farming / NATURLAND).

During the processing process, the hard outer shell of the coconut is completely removed and the nut meat removed carefully. This is still very carefully by hand.

The thin brown film which surrounds the white coconut meat (endosperm), can now be peeled off, or else remain.

Will there be peeled, so go unfortunately also many minerals, vitamins and phytochemicals (called natural Fettbegleitsoffe) lost, that have a non-negligible influence on the stability and taste of coconut oil. It's similar to peeling an apple, in the shell of many vital substances are contained, to which we attach great importance.

The thin brown skin surrounding the coconut, so much richer than is generally believed, because they contain natural polyphenolic compounds with high antioxidant potential.

Learn more about virgin coconut oil from the whole nut (Whole Kernel)

The next step in the processing of ripe, freshly harvested coconuts is the crushing and rapid drying of the coconut flesh, be it with or without the thin, brown skin surrounding the coconut meat.

The drying of fresh coconut meat is necessary and indispensable, because it still contains plenty of water. If one presses the fresh coconuts undried, would obtain a Nussbrei of protein, sugar, fat, minerals and water, as it is known in this country as a "coconut" from cans. The fat content in the coconut milk is very high (15 - 25%) and less digestible for direct consumption. It is used for cooking or sweetened for cocktails.

The fresh coconut meat is shredded before being dried first. For this purpose, stainless reapers stainless steel are used exclusively. Then it goes immediately on the same day, from the drying. The water content of the coconut meat is reduced in the drying plant within a few hours of on <5%. a="" specific="" drying="" temperature="" should="" i="">not fall below this, because the coconut meat contains natural enzymes called LIPASES that in coconut oil can develop their decomposing effect even later, when they are not inactivated by short heating. The hydrolysis of fats with lipase as an undesirable side effect is a serious problem in the food production. Particularly lauric fats rich coconut subject rapid hydrolytic spoilage. The released fatty acids are detected by their soapy taste even in low concentrations and unpleasant. The thus caused spoilage of products is noticeable especially when stored over long periods.

Read more about lipases: http://www.ubf-research.com/Aktuelles/lipasen

An optimal guided drying process before pressing the coconut oil thus plays a major role for the durability and quality of native coconut oil. The drying temperatures should be at least in the range of 60 ° - 80 ° C are, otherwise the lipases are not inactivated sustainable. At lower temperatures, the drying process is too long (at least 3 days or longer), similar to copra would. The rapid drying process is therefore inevitable in the production of virgin coconut oil.

The nut shells of coconuts are incidentally used to generate an exhaust-free hot air to dry the coconuts. In contrast to the drying of copra The flue gases are not in contact with the coconut meat. The polyaromatic hydrocarbons remain outside and pull down the chimney from.

In the now subsequent pressing of dried coconut flakes Press technology plays a crucial role. So-called spindle or screw presses are widely used and are distinguished by their size and in their throughput capacity. Dried coconut are high in fiber (20%) and cause high frictional heat during processing in an oil press. By rotating motion and high pressure (up to 100 bar) the coconut oil is continuously squeezed out of the coconut. Small presses low bit rate (less than 10 kg / h) cause less frictional heat than larger presses. For large presses, temperatures can easily exceed pressing temperatures of 100 ° C. At these high temperatures then replace the deoiled press-cake on superficial burns, cause the typical brown discolorations (by caramelization of sugars and by the so-called "Maillard reaction"). If these reduced fat presscake then milled to desiccated coconut, coconut flour, these often have a yellow-brownish color. This discoloration suggests indeed that this can not be a cold press to. It should allow the question whether such a coconut oil actually the term "raw food" deserves?

In the magazine ÖKO TEST Issue August 2012, the following notes were on "Fair Trade" recently read:
• "Fair trade is growing rapidly. This attracts Wheeler. But there are seals, which you can trust. "
• "suspicion is attached. There are increasing signs on the packages that look like label, but advertising by the manufacturer are ... "

We are proud that we have built up over years of cooperation with the plantation farmers in Sri Lanka a NATURLAND project, which is impressive both production technology, as well as through special efforts in sustainable, ecological plantation management and new standards in gentle coconut processing sets !

We allow ourselves to be of independent inspection bodies (DE ECO -005 / IMO) ever precisely detailed check and document the results open to our customers honesty, transparency, regular independent checks and audits establish the credibility and strengthen customer confidence in our products.

Learn more about our coconut project in Sri Lanka

underpin addition and Securing Our coconut project in Sri Lanka by long term and sustainably secure trade relations, create secure jobs, train specialists for work in the oil mill and contribute our bit to the fact that the built-in project Farmer secure with their families their livelihoods can improve their living conditions.

Average energy and nutrient content of coconut oil Naturland Fair

condensing
3700 kJ / 900 kcal
 
fat
100 g
 
hereof: saturated fatty acids
92 g
 
monounsaturated fatty acids
6.5 g
 
Polyunsaturated fatty acids
(Omega-3 and omega-6 fatty acids)
1.5 g
 
carbohydrates
0 g
 
of which sugars
0 g
 
protein
0 g
 
salt
0 g
 

ingredients

Coconut oil *
*from controlled organic cultivation

storage information

Protected from light and dark but not keep, in the refrigerator. After opening consume quickly.

durability

15 - 18 Months

Chicken with noodles

ingredients for 4 persons

Preparation time: about 45 minutes

Ingredients:

400 g noodles
200 g Chicken breast (or tofu)
1 tbsp coconut oil
1 onion
  Cashews
200 g Seasonal vegetables
1 small Chinese cabbage
1 cup coconut milk
1 teaspoon salt
1 teaspoon Brown sugar
1 teaspoon wine vinegar


from Ölmühle Solling
Garam Masala spice oil, possibly chili seasoning oil, coconut oil, Ginger Lemongrass Würzöl

preparation:
Cut tenderloin into thin strips and fry with chopped onion and 1 tablespoon of coconut oil in the wok. Give small chopped vegetables with nuts for meat. Deglaze with coconut milk and simmer for 5 minutes (al dente). Season with salt, brown sugar and vinegar. Noodles "aldente" cook and mix everything. Serve as desired in coconut half.

Tip: Season with ginger lemongrass seasoning oil, garam masala spice oil and possibly chili seasoning oil.

 


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Fried rice with shrimp and pepper strips
Ingredients:
200 g shrimp
100g basmati rice
200 g fresh peppers
coconut oil
1 lime
salt
(Tube) sugar

Preparation:
The rice with coconut oil and salt seasoning and cooking. Fry the shrimp in the pan with coconut oil. add something fresh lime juice and salt. Likewise, a pinch of sugar. The pepper strips (no green peppers) with them to the pan and sauté with briefly. The cooked rice undergo. Absorb the South in the pan and serve.

use for frying the shrimp Kokoswürzöl fennel dill, coriander or kaffir lime: A special attraction.

Served chicken with noodles and Chinese cabbage in coconut
Ingredients for 4 persons:
400 grams of pasta
200 g chicken breast (or tofu)
1 tbsp coconut oil
1 onion
Cashews
200 g seasonal vegetables
1 small Chinese cabbage
1 cup coconut milk
1 tsp salt
1 tsp brown sugar
1 tsp wine vinegar
Ginger lemongrass Würzöl
Garam Masala spice oil, possibly Chili Würzl

Preparation:
Cut the chicken breast into thin strips and fry with 1 tbsp coconut oil in a wok. Peel the onion, cut into rings and add to the chicken fillet. In hot oil fry until a light tan occurs. Clean the vegetables and cut into small pieces, slice the cabbage into thin strips and add the cashew nuts for meat. Deglaze with coconut milk and cook under 5 minutes. Season with salt, brown sugar and vinegar seasoning and simmer until the vegetables are cooked but still has bite. Cook the pasta in lightly salted water "al dente". Then drain and leave to drain in a colander. give pasta to vegetables and meat in the wok and stir in gently. Season with ginger lemongrass seasoning oil and garam masala spice oil. Serve as desired in hollowed coconut halves.

Tips:
For those who love it sharp, still with a few drops of chilli spice oil drizzle.

Preparation time: about 45 minutes

Spicy Vegetable Rice (4 servings)
Ingredients:
2 tablespoons curry Kokoswürzöl
250 g brown rice
750ml vegetable stock
1 small onion
2 tablespoons lemon juice
1 tsp mustard
some salt, pepper
1 tsp sugar
6 tablespoons soy oil
200 g zucchini
200 grams of mushrooms
150g cherry tomatoes
1 bunch basil

Preparation:

Coconut oil in a saucepan, add rice and sauté briefly with stirring, then add the vegetable stock. simmer covered the rice over low heat until it is tender (according to package instructions). The onion peel, chop, mix it with lemon juice, mustard, salt, pepper and sugar. 6 tablespoons soy oil gradually stir. Clean the vegetables and wash. Cut zucchini and mushrooms into thin slices, halved tomatoes. Cut the basil into thin strips. The curry rice in a bowl with the marinade, the vegetables and basil mix and season. still warm Serve the salad as a vegetarian meal or a side dish.

Tofu Spread
Ingredients:
200 grams of tofu
1 tbsp miso (spice paste from soybeans)
2 cloves of garlic
1 tbsp nutritional yeast
2 tablespoons soy oil
1 tablespoon thyme
1 tablespoon oregano
½ tablespoon savory
1 teaspoon Dijon mustard

Preparation:
Peel garlic and finely chop, mix with the remaining ingredients.

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