Format:
25 kg sack
Nutritional Powerhouse in its Purest Form.
At Harinas Polo, we distribute the highest quality amaranth grain, selected to preserve all its organoleptic properties. This small grain is a nutrient powerhouse offering endless possibilities—from the traditional popped version to its use as an ancient grain in haute cuisine.
Uses and Applications of Amaranth Grain.
El grano de amaranto es sumamente adaptable según el tratamiento que se le dé:
1. Popped Amaranth (Pop):
It is the most common form of consumption. Like popcorn, amaranth expands when exposed to dry heat.
Industry: Base for energy bars, granolas, and breakfast cereals.
Culinary use: It is used as a topping for yogurt and salads, or to create a crispy crust on proteins (fish or poultry).
2. Grano Cocido:
It is cooked similarly to quinoa or rice, although its texture is creamier.
Side dishes: An excellent alternative to rice, with a much higher protein content.
Soups and Stews: Acts as a natural thickener while adding a subtle texture.
3. Sprouting:
Amaranth grain can be sprouted for salads, further enhancing the bioavailability of its vitamins and enzymes.
Industry fact: Amaranth grain is one of the few plant-based foods that contains all eight essential amino acids in proportions optimal for humans.
Discover the potential of amaranth for your business! Contact us today to receive personalized technical advice and take your products to the next level with Polo Flours.
Preparation Guide: Times and Ratios:
For the best results with Harinas Polo grain, follow these recommendations:
Cooking ratio: Use 2.5 cups of water for every cup of grain.
Cooking time: Approximately 20 minutes over low heat with the pot covered, until the water is absorbed.
To pop: Heat a skillet or griddle over high heat (without oil). Toss in a spoonful of kernels and stir constantly; they will pop in just 2 to 5 seconds.
Competitive Advantages of Amaranth Grain:
Healthy Caloric Density: Provides long-lasting energy without glucose spikes.
Sustainability: Amaranth cultivation requires far less water than other grains, making it an eco-responsible option for today's industry.
Flavor Versatility: Its mild, nutty profile allows it to be used in both sweet and savory preparations.
From a botanical standpoint, amaranth is not a cereal but a pseudocereal (belonging to the Amaranthaceae family). Its anatomy is the reverse of wheat's: the endosperm is extremely small, whereas the embryo (germ) and perisperm layer are proportionally gigantic and encircle the grain.
Since the germ and outer layers contain the majority of the proteins and fats, the grain cannot be "dehulled" or refined using traditional roller-mill abrasion methods without losing almost all of its functional value. Therefore, to achieve optimal yield and a homogeneous ingredient, amaranth grain requires specialized whole-grain milling (typically via impact or micronization) that pulverizes its entire anatomical structure together, without separating its constituent parts.
Starch accounts for approximately 50% to 60% of the weight of the amaranth grain, but its granules are extraordinarily small, measuring between 1 and 3 microns (compared to the 15–30 microns of wheat or corn starch). Furthermore, amylopectin makes up as much as 95% of this starch, classifying it as a "waxy" type of starch.
From a functional standpoint, this combination of ultra-microscopic size and high amylopectin content causes the grain (or its flour) to absorb water unusually quickly and gelatinize at lower temperatures. The resulting gels exhibit extremely high viscosity, excellent optical clarity, and outstanding resistance to freeze-thaw stress (syneresis). This makes amaranth grain a perfect natural binder and thickener for soups, sauces, baby food, and frozen ready meals seeking a clean label.
Like other seeds and pseudocereals, raw amaranth grain contains certain naturally occurring antinutritional factors, primarily saponins (which impart a slightly bitter and astringent taste), tannins, trypsin inhibitors, and phytic acid (which can sequester minerals such as iron and calcium).
To neutralize these compounds and unlock the grain's full bioactive potential, at Harinas Polo we recommend the use of controlled hydrothermal treatments (such as extrusion, steaming, or technical roasting). These thermal processes not only inactivate enzyme inhibitors and drastically reduce saponins but also improve protein digestibility (the protein is rich in lysine) and enhance toasted-nut aromatic notes, transforming the grain into an ingredient that is completely safe, highly nutritious, and of premium organoleptic quality.
