Format:
25 kg sack
Organic Hulled Millet Flour (MP) from Harinas Polo: A perfect balance between rustic whole-grain nutrition and industrial performance.
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 Hulled Millet Flour stands out as a highly versatile and efficient specialty ingredient. Produced by stone-milling organic hulled millet grains, this raw material is distinguished by preserving the purity of the traditional cereal, remaining completely free of additives.
Through artisanal stone milling, the dehulled grain retains its inherent nutritional 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.
The stone-milling process imparts a series of standardized physical and chemical attributes to this millet flour, optimizing its performance on production lines:
Particle Size and Fine Texture: The stone mill produces a balanced particle profile, with a maximum of 15.0% of particles larger than 400 microns. This fineness ensures proper hydration and an ideal texture in the final product.
Control de Componentes Nativos: El descascarillado previo del grano se traduce en un contenido de cenizas < 4.0% y un nivel de materia grasa < 4.0%. Esto confiere un valor mineral controlado y una excelente estabilidad lipídica natural.
Organic Protein Content: It has a protein content > 10.0%. Although millet proteins do not form an elastic gluten network, their concentration is crucial for providing nutritional density and consistency to the crumb.
Distinctive Sensory Attributes: It features a striking yellow color in powder form. It exhibits the characteristic aroma and flavor of the cereal, being completely free of off-notes. As it is a natural agricultural product, normal climatic or geographical variations may be observed between batches.
Complete Official Nutritional Information (Per 100g)
| Component Analytical | Average value per 100g | Functionality and Industrial Impact |
| Carbohydrates | 67.4 g | Primary energy source consisting mainly of complex starches. |
| Of which sugars | 0.20 g | Minimal contribution of simple sugars, ideal for strict glycemic control in the recipe. |
| Proteins | 9.6 g | Contribution of amino acids from the dehulled grain that enhance biological value. |
| Fats | 3.2 g | Native lipid content derived from organic millet germ. |
| Saturated | 0.4 g | Very low fraction of saturated fatty acids. |
| Omega-6 (Ác. Linoleico) | 2.02 g | Significant source of essential polyunsaturated fatty acids. |
| Fiber | 6.4 g | A good source of dietary fiber, responsible for modulating water absorption in the dough. |
| Ashes | 1.01 g | Native mineralization remaining after the grain-peeling process. |
| Water (Moisture) | 8.90 g | Low internal moisture, markedly below the maximum legal limit of < 12.0%. |
| Vitamin E | 0.1 mg | Presence of natural antioxidants that protect the stability of the product. |
| Salt / Sodium Equivalent | 12.5 mg / 5 mg | Extremely low native sodium content, ideal for reduced-salt formulas. |
| ENERGY VALUE | 350 Kcal / 1475 KJ | Clean caloric density derived from organically grown grain. |
1. Batters and Fine Pastry (Sponge Cakes, Cupcakes, and Muffins):
Organic Hulled Millet Flour is classified as an intermediate product for human consumption that requires prior processing—specifically kneading and baking—before use. It is particularly notable for its applications in the industrial sector, thanks to its unique properties:
1. Organic Bread Making and Specialty Sourdoughs:
Dosage: No recommended minimum or maximum percentage.
Effect: Holding official organic certification under the ES-ECO-006-AR (Non-EU Agriculture) seal and CAAE Registration No. AR-0349/E, it is the perfect ingredient for specialty organic breads. Its use imparts a subtle golden hue to the crumb and a traditional aromatic profile highly prized in the premium market.
2. Formulation of "Clean Label" Healthy Cookies and Baked Goods:
Dosage: Adjustable according to food matrix specifications.
Effect: The use of stone-milled, dehulled grain mitigates the bitterness sometimes imparted by the millet's outer husk, resulting in a much milder, milky flavor. It enables the creation of shortcrust pastries, cookies, and cakes with a clean label (0% additives) and an excellent profile of essential Omega-6 fatty acids (2.02 g).
The major difference lies in the de-hulling of the grain. Upon removing the outer husk, the fiber content drops from typical whole-grain levels to 6.4 g, and ash content decreases drastically to 1.01 g. From a sensory perspective, this completely eliminates the bitter, astringent notes of the husk, resulting in a much milder, sweeter flavor and a less gritty texture. From a technological standpoint, the reduced insoluble fiber content means the flour absorbs water less aggressively, making it easier to incorporate into batters and cookies without excessively drying out the final product.
Organic millet is a specialty crop whose availability and analytical quality fluctuate depending on global harvests. Harinas Polo selects the best raw materials from certified origins (USA, Ukraine, Poland, China) to guarantee a continuous and consistent supply of hulled grain. Subsequently, the entire critical milling process is carried out in Spain using authentic stone mills, ensuring strict control over particle size (<span class="math-inline" data-math="<15.0% larger than 400 microns) and compliance with European safety standards.
Stone-ground ancient grain flours that retain the germ are susceptible to oxidative rancidity due to their unsaturated fatty acids, such as Omega-6 (2.02 g). To mitigate this, the product is standardized to a notably low moisture content of 8.90% (well below the critical limit of < 12.0%). This low level of free water reduces the enzymatic activity of native lipases, preventing fat hydrolysis and ensuring that essential fatty acids remain stable and free from rancid flavors throughout the recommended 3-month shelf life.
