Format:
25 kg sack
Hulled Millet Flour from Harinas Polo: Delicate texture, moisture retention, and a subtle golden touch.
Harinas Polo's Hulled Millet Flour (Origen) is an industrial ingredient obtained exclusively through stone milling of hulled millet grains (Panicum miliaceum L.).
Adhering to a policy of purity and clean ingredients (Clean Label), this flour stands out for being 100% natural and free from artificial additives. Physically, it exhibits a characteristic yellow color and an aroma and flavor profile typical of the grain, allowing for slight natural variations due to geographical origin and harvest weather conditions. It offers excellent operational versatility, making it suitable for producing rustic breads and industrial baked goods without manufacturer-recommended minimum or maximum percentage restrictions.
Physicochemical Parameters, Particle Size Distribution, and Sanitary Control.
The analytical controls applied to this flour ensure its rheological uniformity and full compliance with food legislation (RD 677/2016):
Structural Physical-Chemical Control: A maximum humidity is set by specification of <15.0% (with an actual content of water 8.9 g per 100 g) , an ash limit of <4.0% (actual value of 3.3 g) and a structural fat cap of <4.0% (actual average value of 3.9 g).
Particle Size Profile (Traditional milling): As it is traditionally ground in a stone mill, it presents a specific particle size profile in which particles larger than 400 microns are strictly limited to a maximum of 15.0% of the total batch.
Complete Official Nutritional Information (Per 100g)
| Component Analytical | Average value per 100 g | Functionality and Industrial Impact on the Masses Text |
| Fats | 3.9 g | High lipid profile for a cereal. It contributes significantly to making the crumb more pliable and improving overall palatability. |
| Saturated | 0.7 g | Minimal intake of saturated fatty acids. |
| Monounsaturated | 0.8 g | Stable monounsaturated fatty acids. |
| Polyunsaturated | 2.1 g | Main lipid fraction, rich in essential fatty acids. |
| Omega-6 fatty acids | 2.015 g | High added biological value thanks to natural Omega-6 content. |
| Trans | – g | Free from industrial trans fatty acids. |
| Carbohydrates | 64.4 g | Complex energy source. Native starches that provide the consistency and base structure of the cooked product. |
| Of which sugars | 0.13 g | Residual presence of simple sugars; ideal for maintaining controlled and stable fermentations. |
| Dietary Fiber | 8.5 g | Extraordinarily high fiber content. By retaining a large portion of the structural fiber, it drastically increases the dough's water absorption. |
| Proteins | 11.0 g | High protein value ( >10% per specification). Excellent balance of amino acids. Does not form gluten. |
| Ashes | 3.3 g | An unmistakable reflection of the native mineral richness preserved through stone grinding. |
| Water (Actual Moisture) | 8.9 g | Reduced percentage of free water, ensuring optimal stability against rancidity. |
| Vitamin E | 0.1 mg | Presence of tocopherols with natural antioxidant properties. |
| Salt / Sodium | 12.5 mg / 5 mg | Negligible sodium content; excellent for developing heart-healthy or no-added-salt product ranges. |
| ENERGY VALUE | 378 Kcal / 1583 KJ | Official regulated energy density for the final recipe balance. |
The major difference lies in the stone-milling method. This traditional process grinds the whole millet grain without first separating the germ, which contains a high concentration of unsaturated and polyunsaturated fats (2.1 g out of a total of 3.9 g of lipids). When the seed's protective structure is broken, essential fatty acids (such as Omega-6) are exposed to atmospheric oxygen. This naturally accelerates the process of lipid oxidation (rancidity), which is why the manufacturer limits the "best-before" period to 3 months to ensure the ingredient's organoleptic excellence in the workshop.
A concentration of 8.5 g of fiber per 100 g represents an extraordinarily high level for millet flour. Structural fiber possesses a hygroscopic capacity (water absorption) far superior to that of starches. In bread or pastry formulations, this flour will immediately require a larger amount of liquid. If the base hydration of the original recipe is not increased, the dough will tend to become stiff, break easily during shaping, and result in a baked product with lower volume and an excessively compact or dry crumb.
