Format:
25 kg sack
Organic Stone-Ground Rye Flour from Harinas Polo: Functional Innovation and Organoleptic Potential in the Food Industry.
In the competitive food formulation sector, developing complex sensory profiles and simplifying ingredient lists (clean label) are two key pillars of commercial success. Against this backdrop, Harinas Polo’s Organic Stone-Ground Rye Flour stands out as a highly versatile and efficient specialty ingredient. Produced by milling mature, sound, dry, and industrially cleaned organic rye grain in an authentic stone mill, this raw material is distinguished by preserving the purity of the traditional cereal, completely free from additives.
Through artisanal stone milling, the whole grain retains its native nutritional and enzymatic qualities without undergoing thermal overheating. This expands its technological applications, serving as a powerful foundation for flavor, color, and moisture retention in high-end organic breads and other baked goods.
Physical Transformation and Technological Properties.
Particle Size and Specific Texture: The stone mill produces a balanced particle profile, with 6–8% of particles larger than 200 microns and 80–85% of particles smaller than 180 microns. This fineness, combined with coarser fractions, ensures proper hydration and an ideal texture in the final product.
Control of Native Components: Preserving the grain layers results in an ash content of < 2.3% and a fat content of < 2.0%. This provides high mineral value and natural lipid stability.
Protein Yield: It has a value of protein > 6.0%. Although rye proteins do not form a tenacious gluten network like those of soft wheat, their concentration is essential to combine with pentosans and structure the crumb.
Distinctive Sensory Attributes: It exhibits a characteristic slightly darkened white color, along with the typical aroma and flavor of rustic rye, and is completely free of off-notes.
Complete Official Nutritional Information (Per 100g)
| Component Analytical | Average value per 100g | Functionality and Industrial Impact |
| Carbohydrates | 63.6 g | Primary energy source consisting of starches and a high proportion of non-starch polysaccharides (pentosans). |
| Of which sugars | 3.9 g | Natural source of simple sugars, ideal for sustained fermentation. |
| Proteins | 9.20 g | Contribution of amino acids from the whole grain that enhance the biological value. |
| Fats | 1.70 g | Native lipid content of organic rye germ. |
| Saturated | 0.30 g | Minimum fraction of saturated fatty acids. |
| Monounsaturated | 0.30 g | Essential monounsaturated fatty acids preserved by cold milling. |
| Fiber | 11.5 g | An exceptional source of dietary fiber, responsible for high water absorption and the delayed staling of the bread. |
| Ashes | 1.30 g | The natural mineral richness of stone-ground rye grain. |
| Water (Moisture) | 12.7 g | Low internal moisture, markedly below the maximum legal limit of < 15.0%. |
| Salt / Sodium Equivalent | 15.0 mg / 6.0 mg | Extremely low natural sodium content, no added salt. |
| ENERGY VALUE | 330 kcal / 1393 KJ | Clean caloric density from an organically grown ancient grain. |
1. Batters and Fine Pastry (Sponge Cakes, Cupcakes, and Muffins):
Its applications stand out in the industrial sector thanks to its unique properties:
1. Organic European-Style Bread Making and Sourdough:
Dosage: No recommended minimum or maximum percentage.
Effect: Holding official organic certification under the ES-ECO-006-AR (EU Agriculture) seal, it is the perfect ingredient for whole-grain and rustic rye or blended breads. Due to its high concentration of natural sugars (3.9 g) and minerals, it acts as an excellent substrate for the development and maintenance of sourdough starters (a symbiotic culture of lactic acid bacteria and yeasts), enhancing traditional flavor and aroma.
2. Formulation of Baked Goods with a "High-Fiber" Benefit:
Dosage: Adjustable according to food matrix specifications.
Effect: With a fiber content of 11.5 g per 100 g, this flour makes it easy to meet demanding nutritional claims for clean-label cookies, crackers, crispbreads, and rustic whole-grain baked goods. Rye pentosans retain large amounts of water, resulting in a moister crumb, uniform baking, and extended freshness in the finished products.
Unlike wheat, rye proteins lack the mechanical ability to interlink and form an elastic, tenacious gluten network due to the physical interference of pentosans and the specific structure of their gliadins. In industrial processing, dough consistency and structure depend primarily on the viscosity of these pentosans, which absorb large quantities of water. Consequently, rye doughs should not be subjected to intensive kneading or stretching in an attempt to achieve classic elastic development; instead, they require gentler, shorter mixing processes to prevent the dough from collapsing or becoming excessively sticky.
Stone milling preserves the activity of the rye's native enzymes without denaturing them. With a sugar content of 3.9 g, the yeasts and lactic acid bacteria in the sourdough have an immediate and continuous fermentation substrate available. This accelerates the production of organic acids (lactic and acetic)—a process that is critically important for rye: dough acidification reduces the activity of native alpha-amylases, preventing them from excessively degrading starches during baking, thereby ensuring a perfectly structured, elastic crumb that does not crumble.
Although the flour retains the whole-grain components (germ and bran), a moisture content of 12.7% falls well below the legal physicochemical control limit (< 15.0%) established to prevent the presence of available free water. Maintaining water activity at optimal levels inhibits lipid rancidity in the fat content (< 2.0%) and ensures compliance with the plant's internal microbiological limits. Storing the sacks strictly in dry areas, completely isolated from the floor, prevents reverse hygroscopy, thereby guaranteeing physical and chemical purity throughout the 3-month shelf life.
