Format:
25 kg sack
Harinas Polo Whole Spelt Wheat Grain: Ancestral nutrition and maximum purity.
Harinas Polo’s Whole Spelt (Grain) is a high-purity industrial raw material (99.97\%" data-index-in-node="57">>99.97%, with less than 0.03% plant-based impurities), obtained from dehulled spelt grain (Triticum spelta). This clean whole grain is completely free of additives, non-GMO, and free from ionizing radiation treatments.
Legally, it is classified as an intermediate product, meaning it is not intended for direct consumption by the end user and requires processing before use. It is specifically designed for the production of bread and other baked goods, whether for direct inclusion in the dough or as a surface finish (topping). In terms of organoleptic properties, it is distinguished by a color, aroma, and flavor that are entirely characteristic of native spelt—clean and free from any off-notes or strange aftertastes (allowing for slight natural variations linked to geographical origin and local climatic conditions).
1. Batters and Fine Pastry (Sponge Cakes, Cupcakes, and Muffins):
Applications in the Food Industry:
Soaking, Scalding, and Porridge in Doughs: Ideal for soaking or precooking before mixing, softening the structure and incorporating tender inclusions into rustic or whole-grain breads.
In-House Milling: Grain perfectly suited for local stone milling, yielding fresh, high-protein (>12%) whole-grain spelt flour.
External Decoration (Topping): Applied to the crust of sourdough loaves or whole-grain breads to enhance their artisanal appearance.
Technical Dosing Guidelines:
Use as a Bulk Dough Inclusion (10% to 25%): Soak or precook beforehand to prevent it from competing for hydration with the base dough.
Use as a Topping: Dosage at discretion, depending on the desired aesthetic finish of the crust.
Complete Nutritional Sheet (100g)
| Component Analytical | Specific value per 100 g | Functionality and Industrial Impact on the Masses Text |
| Carbohydrates | 63.70 g | Primary energy matrix of native spelt starch. |
| Of which sugars | 2.40 g | Natural simple sugars that fuel the initial fermentation. |
| Proteins | 12.24 g | High native protein content (12.24%) inherent to the whole grain. |
| Fats | 2.34 g | Native fatty acid profile derived from the germ retained during peeling. |
| Saturated | 0.48 g | Minimal saturated fatty acids. |
| Monounsaturated | – | Native lipid trace. |
| Polyunsaturated | – | Native lipid trace. |
| Dietary Fiber | 7.99 g | A fiber-rich structural component that increases water absorption and retention. |
| Water | 12.0 g | Ideal moisture level to ensure analytical stability and flowability. |
| Ashes | 1.73 g | High natural mineral content derived from the cereal aleurone. |
| Salt / Sodium | <10 mg / <2.5 mg
| Practically negligible sodium concentration. |
| ENERGY VALUE | 341 Kcal / 1441 KJ | Balanced, calorie-dense contribution for high-nutritional-value products. |
Unlike common wheat, spelt is a hulled cereal whose glumes and lemmas remain tightly attached after threshing. The dehulling process removes this indigestible outer husk without damaging the pericarp or the germ, achieving a purity of 99.97\%" data-index-in-node="294">>99.97%, ready for baking.
With a moisture content of 12.0%, the dry grain absorbs water from the dough if added directly. It is recommended to scald it (in water at 80–90°C) or soak it in cold water for 12 to 24 hours. This hydrates the grain, softens its texture, and prevents it from drawing water away from the gluten network.
