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Harinas Polo Stone-Ground Whole Rye Flour.

Harinas Polo’s Stone-Ground Whole Rye Flour is a high-quality product obtained by milling mature, sound, dry, and industrially cleaned rye grain (Secale cereale)—100% Spanish in origin—using a stone mill. This flour naturally retains all the benefits of the whole grain, thanks to the artisanal stone-grinding process.

It is specially designed for the production of breads and other baked goods intended to offer character, an intense aromatic profile, and the characteristic moistness of traditional rye. In terms of sensory qualities, it stands out for its slightly dark color and a completely authentic aroma and flavor profile.

1. Batters and Fine Pastry (Sponge Cakes, Cupcakes, and Muffins):

Applications in the Food Industry:

Traditional and Sourdough Rye Breads: Stone milling preserves the soluble bran and germ, imparting natural acidity, a deep, rustic aroma, and a moist crumb with a long shelf life.
Specialty and Multigrain Breads: Used as an additive flour to enhance the organoleptic profile and color of baked goods.
Long-Fermentation Processes: Its pentosans and fiber (11.5 g/100 g) provide excellent water retention, ideal for enhancing freshness in artisanal and industrial breads.

Technical Dosing Guidelines:

Direct Use (100%): For making Central European-style pure rye breads with a dense crumb and long shelf life.
Specialty Blend (No recommended minimum/maximum percentage): Can be freely incorporated at levels of 10% to 50% with wheat flours to adjust strength, color, and rustic flavor as desired.

Nutritional Chart ( 100g)

Component Analytical	Specific value per 100 g	Functionality and Industrial Impact on the Masses Text
Carbohydrates	75.0 g	Primary matrix of complex starches that provide body and structural integrity.
Of which sugars	1.0 g	Minimal simple sugars remaining from the roasting process.
Proteins	6.50 g	Native protein contribution of the whole rye grain.
Fats	2.0 g	Natural fats preserved after thermal roasting.
Saturated	0.15 g	Minimal saturated fatty acids.
Monounsaturated	–	Native lipid trace.
Polyunsaturated	–	Native lipid trace.
Dietary Fiber	7.0 g	It provides structural fiber that promotes moisture absorption and retention.
Water	8.0 g	Reduced moisture content resulting from roasting, ideal for extending shelf life.
Ashes	1.50 g	Natural mineral content representative of the whole grain.
Salt / Sodium	5.0 mg / 2.0 mg	Minimal presence of sodium naturally occurring in the rye grain.
ENERGY VALUE	358 Kcal / 1516 KJ	Concentrated energy density ideal for specialty breads and inclusions.

Harinas Polo Quality and Sustainability

Our stone-ground whole rye flour is produced on demand to guarantee the freshness of the germ, ensuring a product that retains the full vital force of the rye while meeting the technical standards required by the food industry.

What advantages does stone milling offer compared to conventional roller milling for rye flour?

Stone milling is a slower process that preserves the grain's whole structure. By avoiding aggressive separation of the outer layers, it better retains the germ, fiber (11.5 g/100 g), and minerals (ash <2.3%). This results in a much more complex flavor, higher water absorption capacity, and better interaction with sourdough cultures.

Why choose Harinas Polo for your business?

If you are looking for a supplier that combines technical consistency and personalized advice, we are your strategic partner. Our flours are designed to offer stability in the bakery, allowing the baker to focus on what matters most: the art of creation.

Harinas Polo: Milling the future with the experience of the past.