Format:
25 kg bag
5 kg bag
Harinas Polo Black Quinoa Grain: Boost your doughs with a pseudocereal featuring an unbeatable protein profile, a crunchy texture, and maximum industrial purity.
In the artisanal and industrial high-value-added baking sector, the incorporation of dark pseudocereals meets a growing demand for unique, crunchy textures and an attractive color contrast between the crumb and the crust. Harinas Polo’s Black Quinoa Grain is a premium imported raw material originating from Peru.
It offers complete operational versatility, allowing it to be incorporated directly into the dough or applied to surfaces as a coating or topping. As a pure agricultural product (Chenopodium quinoa, black variety), it exhibits characteristic color, aroma, and flavor, while allowing for slight natural variations determined by geographical origin and the specific climatic conditions of the local harvest.
Physicochemical Parameters, Degree of Purity, and Sanitary Control.
The mechanical, structural, and analytical properties of Black Quinoa are subject to strict internal acceptance limits to ensure consistent operational flow at the plant and prevent technical stoppages:
Rigorous Botanical Purity: Guarantees an index of purity >99.98% (restricting impurities of plant origin to a maximum residual margin of just >02%).
Structural Humidity Control: Sets a critical maximum limit of >13.0% (with actual analytical value in table of 10.50 g per 100 g), an essential threshold to maintain grain fluidity in hoppers and mitigate fungal risk.
Macronutritional composition: The technical specification guarantees a concentration of protein >13.0% (with a high actual analytical average of 17.62 g per 100 g) and a maximum limit of fat matter >7.0% (analytically averaging 5.94 g). Maximum total ash is bounded below >3.0% (actual value of 2 g).
Nutritional Analysis (100g).
The nutritional profile based on our high-purity quinoa seed is detailed below:
| Component Analytical | Average value per 100 g | Functionality and Impact on Rheological Mapping |
| Fats | 5.94 g | Lipid fraction that provides emollience to the dough and softens the crumb structure. |
| Saturated | 0 g | Negligible saturated fat content, providing an ideal fatty acid profile. |
| Monounsaturated | 0 g | Minimum declared native monounsaturated fatty acids. |
| Polyunsaturated | 0 g | Declared native polyunsaturated profile. |
| Trans | – | Not declared / Free from industrial hydrogenated fats. |
| Carbohydrates | 62.33 g | Major component, consisting of starches that play a role in gelatinization. |
| Of which sugars | 4.1 g | Reduced natural simple sugars, perfect for a controlled Maillard reaction. |
| Fiber | 2.10 g | Dietary fiber contribution that complements the final nutritional value of the baked product. |
| Proteins | 17.62 g | Exceptionally high protein content, enriching the bread's amino acid profile. |
| Ashes | 2 g | Residual mineral content characteristic of this whole-grain pseudocereal. |
| Water (Moisture) | 10.50 g | Optimal free water percentage to ensure stability during storage. |
| Vitamin E | – | Not quantitatively reported in the official analysis. |
| ENERGY VALUE | 368 Kcal / 1540 KJ | Officially regulated energy density for the development of final labeling. |
Black quinoa has a protein concentration of 17.62 g per 100 g, a value notably higher than that of white quinoa (14.0 g) and red quinoa (14.1 g). Although quinoa proteins are of high biological value (containing all essential amino acids), they are not gluten-forming proteins (like wheat gliadin and glutenin). From an industrial standpoint, incorporating this grain in large quantities dilutes the strength of the gluten network in the main dough. However, its high protein content significantly increases the dough's water-binding capacity through hydrogen bonding, necessitating adjustments to mixing times and overall liquid absorption to avoid heavy dough or a lack of volume.
