In one the signs at 1.06 its says blancher they use some kind of Clorox and also at 3.07 powder mixer so that means it’s not pure they probably add same additives in it.
Any chance anybody knows which part of the milk from the can is less infused with additives - the runny more transparent part that sits at the bottom or the thick opaque part that solidifies on the top? Cheers
So canned coconut milk is made of white coconut meat+ water? If so, what is the portion? Or there is no water added? Just by pressing the white coconut meat so the juice will come out of the coconut flesh? So the juice is called coconut milk?? Desperately want to know the answer. Thanks!!!
When coconut goes through the screw machine milk is extracted to get more milk small quantity of water would be added. you can try it at home if you have a small blender. btw you are not suppose to drink this milk , Its used for cooking not drinking :P
I have only one question. On this line, from depalletizer machine, until the filler nothing disinfect those cans?😳🤔🤔🤔 Everybody knows how clean those cans can be, after transportation, months of storage in warehouses tones of dust over the pallets... etc. And directly to the filler?🤔🤔🤔🤔
Now we need to import following: A AUTO LULLY FRESH COCO WATER A- Filling: Paper Bag 1- Capacity: 6000bph/h for 400ml. 2- Volume of Paper Bag: 400 ml -1000ml. B- Filling in “CAN” 1- Capacity Capacity: 6000bph/h for 400ml. 2- Volume of Can : 400 ml -3000ml C- Asceptic filling. (PA bags) 1- Capacity: 6000bph/h for 5kgs. 2- Volume of PA Bag:5 kgs, 10 kgs, 400 grs Pls sending for me your quotaion . Thanks and best regards.
Any chance anybody knows which part of the milk from the can is less infused with additives - the runny more transparent part that sits at the bottom or the thick opaque part that solidifies on the top? Cheers
It doesn't matter in reality coz the additive is mixed when it is in liquid stages before canning. Coconut milk separating/coagulating in the can has to do with the nature of coconut milk, and not the additives. You would be better off checking the ingredient list. Don't buy the low fat coconut milk coz it is 50-60% milk and the rest is padded up with water, thickners, etc. I personally prefer the coconut cream coz the ingredient list says 99% coconut milk. That is the highest percentage of pure coconut milk/cream that I found in any product. 1% thickner is fine by me. I just add hot water based in how thick I want the curry to be. Hope this helps!
@@evaluna8100 well but perhaps some additives are more likely to adhere to more liquid state of the milk then solid - no? About any natural product that has reduced fat - I stay away from those mostly - as fat is good, and it wont make people fat - which is most likely reason for the production of those products.
Could any one please explain to me why the coconut milk that comes in cans is full of fat and the fat separates from the water. And not other coconut milks?? I'm sooooo confused
When coconut is grinded and pressed, milks come out. (mix of coconut oil and water.) If freshly made, it will separate next day, and if white oil is heated, it will finish evaporating the water and clear oil will come. Some proccessing plant, homogenize it, just like cow milk homogenized, it mixes evenly all particles and stablelize it. That is why some are liquid and some are separated. If you shake it well it will go back to a milk
The dairy substitute coconut milk has more water and less coconut milk to mimic the texture and taste of cow’s milk. The ones in can has less water and more coconut milk for use in sauces and curries to thicken it. Fat and water don’t mix well and hence separate after a while, totally natural and nothing to get concerned about. Most companies these days add stabilisers and thickners like xathan gum, guar gum, cellulose gum, carrageenan, etc to prevent the fat and water from separating. So the result is homogeneous, creamy, free flowing coconut milk but a highly processed one.
@@garciacontracting Any chance anybody knows which part of the milk from the can is less infused with additives - the runny more transparent part that sits at the bottom or the thick opaque part that solidifies on the top? Cheers
@@evaluna8100 Ok so the one that separates - is presumably less processed - that's what I thought - it tastes better too. I guess the top thicker layer - is less infused with any possible additives no? I use it in my coffee and get rid of the slushy, runny bottom layer later, but still looking for confirmation of that.
@@michmach8548 additives varies from different manufactures. the settling happens because different densities, nothing to do with additives concentrations
Definitely prefer this over regular milk!!!
In one the signs at 1.06 its says blancher they use some kind of Clorox and also at 3.07 powder mixer so that means it’s not pure they probably add same additives in it.
Any chance anybody knows which part of the milk from the can is less infused with additives - the runny more transparent part that sits at the bottom or the thick opaque part that solidifies on the top? Cheers
This looks like some willy wonka type shit. Very entertaining and pleasing to see.
thanks for the look
So canned coconut milk is made of white coconut meat+ water? If so, what is the portion? Or there is no water added? Just by pressing the white coconut meat so the juice will come out of the coconut flesh? So the juice is called coconut milk?? Desperately want to know the answer. Thanks!!!
When coconut goes through the screw machine milk is extracted to get more milk small quantity of water would be added. you can try it at home if you have a small blender.
btw you are not suppose to drink this milk , Its used for cooking not drinking :P
It extraction by water
what is the cooking temp and duration of cooking in retort?
facinante
I have only one question.
On this line, from depalletizer machine, until the filler nothing disinfect those cans?😳🤔🤔🤔
Everybody knows how clean those cans can be, after transportation, months of storage in warehouses tones of dust over the pallets... etc.
And directly to the filler?🤔🤔🤔🤔
We have sterilizer box before Filler.
Can u give suggestions for what purposes this milk useful for
In Sri Lanka cooking foods
Coconut milk is a food ingredient that common use in South East Ssia countries. That use to make curry and some other foods.
@@koffielogik no
Now we need to import following:
A AUTO LULLY FRESH COCO WATER
A- Filling: Paper Bag
1- Capacity: 6000bph/h for 400ml.
2- Volume of Paper Bag: 400 ml -1000ml.
B- Filling in “CAN”
1- Capacity Capacity: 6000bph/h for 400ml.
2- Volume of Can : 400 ml -3000ml
C- Asceptic filling. (PA bags)
1- Capacity: 6000bph/h for 5kgs.
2- Volume of PA Bag:5 kgs, 10 kgs, 400 grs
Pls sending for me your quotaion .
Thanks and best regards.
Any chance anybody knows which part of the milk from the can is less infused with additives - the runny more transparent part that sits at the bottom or the thick opaque part that solidifies on the top? Cheers
It doesn't matter in reality coz the additive is mixed when it is in liquid stages before canning. Coconut milk separating/coagulating in the can has to do with the nature of coconut milk, and not the additives.
You would be better off checking the ingredient list. Don't buy the low fat coconut milk coz it is 50-60% milk and the rest is padded up with water, thickners, etc. I personally prefer the coconut cream coz the ingredient list says 99% coconut milk. That is the highest percentage of pure coconut milk/cream that I found in any product. 1% thickner is fine by me. I just add hot water based in how thick I want the curry to be.
Hope this helps!
@@evaluna8100 well but perhaps some additives are more likely to adhere to more liquid state of the milk then solid - no? About any natural product that has reduced fat - I stay away from those mostly - as fat is good, and it wont make people fat - which is most likely reason for the production of those products.
how much are machine .dont have de micro machine and this machine have 2 produt
Could any one please explain to me why the coconut milk that comes in cans is full of fat and the fat separates from the water.
And not other coconut milks??
I'm sooooo confused
When coconut is grinded and pressed, milks come out. (mix of coconut oil and water.) If freshly made, it will separate next day, and if white oil is heated, it will finish evaporating the water and clear oil will come. Some proccessing plant, homogenize it, just like cow milk homogenized, it mixes evenly all particles and stablelize it. That is why some are liquid and some are separated. If you shake it well it will go back to a milk
The dairy substitute coconut milk has more water and less coconut milk to mimic the texture and taste of cow’s milk. The ones in can has less water and more coconut milk for use in sauces and curries to thicken it. Fat and water don’t mix well and hence separate after a while, totally natural and nothing to get concerned about. Most companies these days add stabilisers and thickners like xathan gum, guar gum, cellulose gum, carrageenan, etc to prevent the fat and water from separating. So the result is homogeneous, creamy, free flowing coconut milk but a highly processed one.
@@garciacontracting Any chance anybody knows which part of the milk from the can is less infused with additives - the runny more transparent part that sits at the bottom or the thick opaque part that solidifies on the top? Cheers
@@evaluna8100 Ok so the one that separates - is presumably less processed - that's what I thought - it tastes better too. I guess the top thicker layer - is less infused with any possible additives no? I use it in my coffee and get rid of the slushy, runny bottom layer later, but still looking for confirmation of that.
@@michmach8548 additives varies from different manufactures. the settling happens because different densities, nothing to do with additives concentrations
what is the percentage of coco milk can we collect?
Waha
Quite informative. I wish the camera was not shaking so much though. 😀