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Coconut

Coconuts are rich and high yielding fruits, native to tropical climates, and appreciated for their delicious white coconut pulp and "milk”, used to make pastries, cakes, and biscuits.

Ingredient

Coconut

The mature coconuts are opened, peeled and washed then their white flesh, the edible part inside the nut, is ground into flakes, before being treated with high temperature vapor and finally dried and sieved. The coconut milk is obtained by pressing the flesh and then pasteurising it.

We use coconut milk and coconut flakes for their unique flavour and delicate aroma, for both Kinder Pinguì and for the decoration of the cocoa cover in Kinder Delice.

Coconut

Kinder selection and quality control

We source the coconuts we use for flakes from the Philippines, and those used for milk are sourced from the Philippines, Malaysia, and Sri Lanka. Both ingredients are prepared for our recipes through processes designed to preserve the original quality and characteristics of the fruit.
  
We adhered to the industry Coconut Charter framework, and we are working on the application of the ambition and principles of coconut sustainability programmes.

All our ingredients

Milk
Milk
Cacao
Cocoa
Hazelnut
Hazelnuts
Honey
Honey
Cereal
Cereals
Eggs
Eggs
Grasses
Fats and oils
Palm Oil
Palm Oil
Sugar selector
Sugar
Maltextract
Malt
extract
New header baker yeast
Baker's
yeast
agente lievitante
Raising
agents
Emulsifiers
Emulsifiers
aromi
Flavourings
thickener
Thickener
raising agents
Glazing
agents
Water
Humectant
Lemon
Lemonjuice
Coffee Extract
Coffee Extract
Yoghurt
Yogurt
Salt
Salt