Format:
25 kg sack
Harinas Polo "Origen" Organic Stone-Ground Spelt Flour: Functional Innovation and Organoleptic Potential in the Food Industry.
In the competitive food formulation sector, the development of complex sensory profiles and the simplification of ingredient lists (clean label) constitute two of the most important pillars for commercial success. In this context, ECO Spelled Wheat Flour «Origin» M. Piedra from Harinas Polo (HP Code: 17130125) stands out as an extremely versatile and efficient specialty ingredient. Obtained by grinding organic spelled wheat grains in an authentic stone mill, this whole wheat flour stands out for preserving the ancestral purity of the cereal and being completely free of additives.
Through traditional stone milling, the grain is not subjected to harsh overheating and retains all its anatomical components (endosperm, germ, and bran) intact. This expands its technological applications, serving as a powerful foundation of flavor, aroma, and nutrition for high-end organic breads and other baked goods.
Physical Transformation and Technological Properties.
The artisanal stone-milling process imparts a set of standardized physical and chemical attributes to this flour, optimizing its performance and rheology on production lines:
Organic Sensory Attributes: It has a very distinctive speckled white appearance due to the inclusion of fine bran. It exhibits an aroma and flavor typical of rustic grain, completely free of off-notes or foreign flavors.
Retention of Native Nutrients: By preserving the germ and bran of the organic spelt grain, the flour retains a native mineral richness reflected in an ash content of < 2.3% and a fat content of < 5.0%.
Structural Protein Performance: Features a protein content > 10.00%, ensuring the necessary support for dough development and gas retention during biological fermentation processes.
Fine Particle Size and Visual Attributes: The stone mill produces a unique particle size distribution that promotes water absorption. It records 100% of particles smaller than 1000 microns, of which 15–20% fall between 594 and 212 microns and 85–80% are smaller than 212 microns.
Complete Official Nutritional Information (Per 100g)
| Component Analytical | Average value per 100g | Functionality and Industrial Impact |
| Carbohydrates | 61.10 g | Primary energy source based on complex whole-grain starches. |
| Of which sugars | 1.0 g | Minimal fraction of sugars inherent to the grain. |
| Proteins | 12.0 g | High protein content that aids in the cohesion of the rustic crumb. |
| Fats | 1.90 g | Native germ lipids that enrich the fatty acid and aroma profile. |
| Saturated | 0.30 g | Minimal intake of saturated fatty acids. |
| Monounsaturated | 0.20 g | Essential monounsaturated fatty acids from the ancient grain. |
| Polyunsaturated | 0.80 g | Native polyunsaturated fraction preserved by cold milling. |
| Fiber | 9.6 g | Very high intake of insoluble dietary fiber, which causes the mottling. |
| Ashes | 1.50 g | High mineral density derived from milling the whole grain. |
| Water (Moisture) | 13.9 g | Balanced analytical moisture content, below the legal limit (< 15%). |
| Vitamin E | 0.2 mg | Natural antioxidant from the germ, preserved by stone milling. |
| Salt / Sodium Equivalent | 22.5 mg / 9.0 mg | Negligible levels of naturally occurring sodium; no added salt. |
| ENERGY VALUE | 332 kcal / 1403 KJ | Clean and comprehensive energy supply for the development of healthy foods. |
Main Industrial Applications and Intended Use.
M. Piedra "Origen" Organic Spelt Flour is classified as an intermediate product for human consumption that requires prior processing (kneading, fermentation, and baking) before reaching the final consumer. Its applications include:
1. High-End Organic Sourdough Baking.
Especially suitable for bakeries and industrial producers making organic-certified breads under the ES-ECO-006-AR (EU Agriculture) label. It serves as the perfect base for feeding naturally cultivated sourdough starters and for producing organic whole-grain loaves, delivering balanced acidity, a moist crumb, and a rustic crust with great commercial appeal.
2. Formulation of Baked Goods with a "High in Fiber" Claim.
Thanks to its high native fiber content (9.6 g per 100 g), it is the ideal ingredient for formulating clean-label whole-grain cookies, crackers, breadsticks, and baked goods. It enables manufacturers to meet the strictest market claims regarding fiber content without the need to add isolated external brans.
Traditional stone milling grinds whole organic spelt grain slowly and at a lower temperature. This allows the natural oils from the germ to become evenly distributed throughout the starch and bran, preserving critical nutrients—such as Vitamin E (0.2 mg) and polyunsaturated fatty acids (0.80 g)—intact, resulting in a flour with a much more intense, stable, and traditional aroma and flavor.
This whole-wheat flour has a particle size profile in which 100% of the particles are smaller than 1000 microns, yet it features a very specific distribution (80–85% below 212 microns). The presence of 15–20% medium-sized bran particles (between 594 and 212 microns) drastically increases the dough's water absorption capacity, owing to the hydrophilic nature of the dietary fiber (which amounts to 9.6 g). In industrial practice, this necessitates adjustments to hydration times (allowing more time for the fiber to fully hydrate) and results in doughs with higher weight yields and crumbs that retain moisture longer after baking.
