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.
Advantages of using coconut flour in pandesal:
- Coconut flour can increase the yield of baked products by up to 22%
- More compact and softer texture that is maintained up to 3-4 days than regular pandesal
- Sweeter flavor
- Bread Flour – 900 g
- Coco Flour – 100 g
- Water – 620 g
- Lard – 100 g
- Salt – 15 g
- Sugar – 220 g
- Yeast – 15 g
- Mix sugar and salt.
- Add water to dissolve sugar and salt.
- Add lard and mix, then add bread flour, coco flour and yeast. Mix well.
- Brush oil or lard on the table (if possible, use stainless table).
- Knead the dough with two hands and fold until the dough becomes smooth.
- Cover the dough with cloth or plastic. Rest for 15 minutes.
- Spread and cut.
- Baston (roll and push) and proof (knead) for another 15 minutes.
- Sprinkle with bread crumbs.
- Proof for another 5 minutes.
- Cut with wood cutter.
- Proof for another 30 minutes before baking.
- Arrange in trays with cut portion on top.
- Bake in a pre-heated oven (350°F) for 15 minutes.
- 2700 grams Bread Flour
- 300 grams Coco Flour
- 1860 grams Water
- 300 grams Lard
- 45 grams Salt
- 600 grams Sugar
- 40 grams Yeast
Weight of dough 5810 grams
Weight of 1 pc of Coco Pan de Sal 20 grams
- 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 (350°F) for 8 minutes.
Yield: 295 pieces
For more information, contact:
Product Development Dept. , Research Development and Extension Branch
Philippine Coconut Authority, 4/F PCA Bldg., Elliptical Road, Diliman, Quezon City
Tel.: (02) 923-4501 loc 505 Email: [email protected]