Format:
5 kg bag
25 kg bag
Harinas Polo Hulled Millet: Industrial yield and the perfect bite for your crusts.
In the sectors of industrial baking, technical pastry making, and the production of healthy baked goods, hulled millet stands out as a clean, versatile grain that provides an excellent source of slow-release energy. Harinas Polo's Hulled Millet is a high-quality ingredient sourced from Ukraine/Poland. It is legally classified as an intermediate product, meaning it is not intended for the end consumer in its raw state but rather requires prior processing or cooking in a factory or production facility.
In line with clean label trends, this whole grain is 100% pure and free from artificial additives. It consists of hulled millet seeds (Panicum miliaceum L.), characterized by a uniform yellow color and a typical aroma and flavor free from off-notes, allowing for slight natural variations due to weather conditions and crop origin. For industrial use, it offers absolute operational flexibility, making it ideal both for direct inclusion in the dough and for external application as a topping, without maximum or minimum percentage limits set by the manufacturer.
Physicochemical Parameters, Contaminant Limits, and Sanitary Control.
Rigorous analytical laboratory testing applied to hulled millet ensures maximum flowability in hoppers and optimal stability against rancidity or microbiological degradation:
Humidity and Ash Control (RD 677/2016): The technical specification establishes a maximum humidity of <span class="math-inline" data-math="<15.0% (with an actual batch value of 8.7 g per 100 g) and a maximum ash cap of <4.0% (actual value of 2.7 g), guaranteeing dry and with an optimal level of structural minerals.
Structural Fat: Bounded by specification to a maximum of <4.0% (with an actual average of 2.9 g), maintaining a safe balance against lipid oxidation in storage.
Complete Nutritional Sheet (100g)
| Component Analytical | Average value per 100 g | Functionality and Impact on Formulation |
| Fats | 2.9 g | Moderate lipid content. Provides essential fatty acids without compromising the batch's shelf life. |
| Saturated | 0.6 g | Very low fraction of natural saturated fatty acids. |
| Monounsaturated | 0.8 g | Stable monounsaturated fatty acids. |
| Polyunsaturated | 2.1 g | Major lipid fraction, rich in polyunsaturated fatty acids. |
| Of which omega-6 | 2.015 g | High biological and nutritional value due to its Omega-6 content. |
| Trans | – g | Free from industrial trans fatty acids. |
| Carbohydrates | 73.0 g | Primary source of energy. Complex starches that provide structural strength to the crumb. |
| Of which sugars | 0.10 g | Extremely low levels of simple sugars, perfect for controlling fermentation and preventing excessive browning. |
| Dietary Fiber | 2.2 g | Contributes to dietary intake and hygroscopic water retention during baking. |
| Proteins | 10.5 g | High protein value ( >10% by specification). Native protein contribution that enriches the final product. |
| Ashes | 2.7 g | A reflection of the natural mineral content concentrated in the millet grain. |
| Water (Moisture) | 8.7 g | An exceptionally low percentage that optimizes preservation and prevents clumping. |
| Vitamin E | 0.1 mg | Presence of natural antioxidants inherent to the grain. |
| Salt / Sodium | 10.0 mg / 4.0 mg | Negligible sodium levels; ideal for formulating low-salt products. |
| ENERGY VALUE | 365 Kcal / 1527 KJ | Official caloric density stipulated for the energy balance of the client's recipes. |
The technical specification for millet allows for up to <span class="math-inline" data-math="<15.0% moisture, yet the product's actual average value stands at an excellent 8.7 g per 100 g. As it is a significantly drier grain, it exhibits a high capacity to absorb water (hygroscopicity) when incorporated into doughs. This means it will absorb some of the formulation's free water; consequently, the production team must monitor dough consistency and, if necessary, slightly increase total hydration to prevent the crumb from becoming stiff or crumbling prematurely.
Tropane alkaloids are natural toxins produced by weeds (such as jimsonweed or belladonna) that can accidentally grow among millet crops. European Commission regulations stipulate very strict limits to prevent neurotoxic effects in consumers. By guaranteeing a limit of less than <5.0 ppb, Harinas Polo certifies that its mechanical cleaning, screening, and optical sorting processes effectively remove any foreign seeds or plant impurities, ensuring an ingredient of the highest safety for use in baking.
