Format:
25 kg sack
Whole Millet Flour Origin (MP) of 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 Whole Millet Flour (MP) stands out as a highly versatile and efficient specialty ingredient. Produced by stone-milling unpeeled millet grain, this raw material is distinguished by preserving the integrity of the traditional cereal while remaining completely free of additives.
Through artisanal stone milling, the whole grain retains its inherent nutritional and structural qualities without undergoing extreme thermal alteration. This expands its technological applications, serving as a powerful foundation for flavor, color, and texture in bread and other baked goods.
Physical Transformation and Technological Properties.
The stone-milling process imparts a series of standardized physical and chemical attributes to this millet flour, optimizing its performance on production lines:
Controlled Particle Size: The stone-grinding system produces a physical profile in which a maximum of 18.0% of the particles are larger than 400 microns. This ensures a cohesive texture that does not negatively affect the palatability of the finished product.
Control of Native Components: By processing the unpeeled grain, the flour retains the outer layers, resulting in an ash content < 4.0% and a fat content < 4.0%. These parameters reflect the mineral and lipid purity of the whole grain.
Protein Content: It has a protein content > 10.0%. As a cereal lacking traditional elastic network-forming proteins (such as wheat gluten), its protein contribution uniquely enhances the nutritional density of doughs.
Distinctive Sensory Attributes: It presents a striking and characteristic yellow color in powder form. It displays an aroma and flavor typical of the cereal, being completely free of foreign notes or odors. As it is a natural agricultural product, normal climatic or geographical variations may be perceived in the batch.
Complete Official Nutritional Information (Per 100g)
| Component Analytical | Average value per 100g | Functionality and Industrial Impact |
| Carbohydrates | 65.3 g | The primary energy source of whole millet, consisting mainly of starches. |
| Of which sugars | 0.82 g | Minimal simple sugar content, ideal for strict control of sugars in the recipe. |
| Proteins | 11.0 g | Increased protein profile due to the milling of the grain with its hull. |
| Fats | 3.9 g | Natural lipid fraction derived from the germ and layers of whole millet. |
| Saturated | 0.8 g | Very low intake of saturated fatty acids, maintaining a clean lipid profile. |
| Fiber | 8.8 g | High dietary fiber content, derived from using the unpeeled grain; ideal for improving intestinal transit and water absorption. |
| Ashes | 3.5 g | A direct reflection of the richness in minerals and trace elements provided by whole-grain milling. |
| Water (Moisture) | 7.5 g | Exceptionally low internal water level, well below the maximum limit of < 12.0%. |
| Vitamin E | 0.1 mg | Presence of natural antioxidants derived from the whole grain. |
| Salt / Sodium Equivalent | 12.5 mg / 5 mg | Negligible residual native sodium content; ideal for low-salt claims. |
| ENERGY VALUE | 358 Kcal / 1512 KJ | Clean and balanced caloric contribution for healthy formulations. |
By using the unpeeled whole grain, the flour fully retains the millet's bran and outer husk. This raises fiber levels to 8.8 g and ash content to 3.5 g. From a technological standpoint, these insoluble fractions significantly increase water absorption during kneading. However, husk particles can partially disrupt gluten networks when mixed with strong wheat flours; therefore, this flour is recommended for doughs with controlled mixing times or for products requiring less elastic structure (such as cookies or sponge cakes).
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.
