Format:
5 kg bag
25 kg bag
Harinas Polo Reprocessed Hulled Millet: Double-sorted to guarantee flawless, impurity-free millet grains.
Harinas Polo’s Reprocessed Hulled Millet is a high-purity, premium technical ingredient. The grain originates from Ukraine/Poland but undergoes an exhaustive industrial reprocessing process in Spain to elevate its standards of cleanliness, uniformity, and food safety prior to distribution.
It is composed of peeled millet seeds (Panicum miliaceum L.) that show a characteristic yellow color and a typical aroma and flavor free of foreign notes. Its application in the baking and baked goods industries is totally versatile, allowing both its direct incorporation into the dough and its external use as a coating (topping), without limiting percentages (minimum or maximum) prescribed by the manufacturer.
Physical-Chemical Parameters, purity and Plant Sanitary Control.
Reprocessing in Spain guarantees an exceptional physical purity rate and strict control over critical contaminants:
Superior Botanical Purity: Thanks to the additional cleaning process, >99.98%, reducing the presence of impurities of plant origin to a strict reduction of less than <span class="math-inline" data-math="<0.02%.
Control Físico-Químico (RD 677/2016): La ficha técnica determina una humedad máxima de <span class="math-inline" data-math="<15.0% (con un valor analítico real de 8.7 g por cada 100 g), un nivel de cenizas máximo de <4.0% (valor real de 2.7 g) y una materia grasa estructural máxima de <4.0% (promedio real de 2.9 g).
Complete Nutritional Sheet (100g)
| Component Analytical | Average value per 100 g | Functionality and Industrial Impact on the Masses Text |
| Fats | 2.9 g | Native lipid profile. Adds richness and softness to the crumb without compromising shelf life. |
| Saturated | 0.6 g | Minimal saturated fat fraction. |
| Monounsaturated | 0.8 g | Stable monounsaturated fatty acids. |
| Polyunsaturated | 2.1 g | Predominant lipid fraction rich in essential fatty acids. |
| Of which omega-6 | 2.015 g | High added biological value thanks to its Omega-6 concentration. |
| Trans | – g | Free from industrially produced trans fatty acids. |
| Carbohydrates | 73.0 g | Primary energy source. Complex carbohydrates that provide structure and body to baked goods. |
| Of which sugars | 0.10 g | Negligible simple sugar content, which prevents disrupting the activity of industrial yeasts. |
| Dietary Fiber | 2.2 g | It contributes to the texture of the crust and promotes balanced water retention during thermal processes. |
| Proteins | 10.5 g | Notable protein value (10% per specification). Native protein enrichment. Does not generate gluten. |
| Ashes | 2.7 g | A direct indicator of the natural mineral richness of the whole seed. |
| Water (Moisture) | 8.7 g | Optimized water level that prevents microbial proliferation and caking in hoppers. |
| Vitamin E | 0.1 mg | Presence of antioxidant compounds inherent to the millet grain. |
| Salt / Sodium | 10.0 mg / 4.0 mg | Marginal sodium content, ideal for the development of heart-healthy product lines. |
| ENERGY VALUE | 365 Kcal / 1527 KJ | Official caloric density stipulated for the energy balance of the formulations. |
Reprocessed millet has very low internal moisture (8.7 g per 100 g). When whole seeds are applied externally as a topping on the bread crust before baking, they act as a thermal and hygroscopic shield. Due to their high absorption capacity and dryness, they capture some of the moisture evaporating from the dough during baking without becoming soft. This helps the millet retain a crunchy texture and an attractive golden color, preventing the crust from becoming tough or soggy during subsequent plastic packaging.
