Format:
25 kg bag
5 kg bag
Harinas Polo Red Quinoa Grain: Boost your doughs with a pseudocereal featuring an unbeatable protein profile, a crunchy texture, and maximum industrial purity.
In the segments of healthy baking, gourmet pastry-making, and the development of value-added baked goods, selecting ingredients with high thermal stability and visual appeal is crucial. Harinas Polo’s Red Quinoa Grain stands out as a premium botanical alternative originating from Peru.
It offers great operational versatility in the plant, allowing for both direct inclusion within the dough and surface application as a coating or topping. As a pure agricultural raw material (Chenopodium quinoa, red variety), the grain exhibits a characteristic aroma and flavor, while allowing for slight natural organoleptic variations depending on the specific growing region and local weather conditions at the time of harvest.
Physicochemical Parameters, Degree of Purity, and Sanitary Control.
The mechanical, structural, and analytical properties of Red Quinoa are subject to strict control limits to ensure flow continuity and safety on automated lines:
Rigorous Botanical Purity: Guarantees an index of purity >99.98% (restricting plant-based impurities to a maximum residual value of >0.02%).
Structural Humidity Control: Sets a critical maximum limit of >13.0% (with a real analytical average of 11.60 g per 100 g), an essential threshold to ensure the fluidity of grain in hoppers and prevent fungal alterations.
Macro-structural components: The technical specification guarantees a concentration of protein >13.0% (with a actual average of 14.1 g per 100 g) and a maximum limit of >7.0% (averaging 6.1 g). Total ashes are limited below >3.0% (actual value of 2.40 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 | 6.1 g | Moderate lipid fraction that imparts softness to the crumb and structural flexibility. |
| Saturated | 0.7 g | Stable natural saturated fatty acids from the grain. |
| Monounsaturated | 1.6 g | Monounsaturated lipids that contribute to a healthy profile. |
| Polyunsaturated | 3.3 g | Native polyunsaturated fatty acids exposed in the endosperm. |
| Trans | – | Not declared / Absence of industrial hydrogenated fats. |
| Carbohydrates | 57.20 g | Major component; provides small-sized starch for gelatinization. |
| Of which sugars | 4.9 g | Reduced natural simple sugars, ideal for controlled browning. |
| Fiber | 7.00 g | A source of dietary fiber that excellently complements the nutritional value of the bread. |
| Proteins | 14.1 g | High concentration of plant-based protein with an excellent amino acid profile. |
| Ashes | 2.40 g | Residual mineral content that supports its whole-food nature. |
| Water (Moisture) | 11.60 g | Balanced internal humidity to ensure long-term preservation. |
| Vitamin E | – mg | Not declared in the product analysis. |
| Salt / Sodium Equivalent | 0.010 g / 0.004 g | Minimal mineral micronutrients native to plant tissue. |
| ENERGY VALUE | 354 Kcal / 1494 KJ | Official energy density required for the development of the final labeling. |
Red Quinoa has a technical moisture limit of <13.0%, a full percentage point lower than that of White Quinoa (<14.0%). Because the grain is slightly drier and has a firmer outer cellular structure (typical of the red variety), its endosperm behaves in a more vitreous manner. If a baker or industrial processor decides to mill or coarsely crack the grain before incorporating it into the dough, this lower moisture content reduces the risk of clumping on the rollers or grinding stones; this results in a cleaner break, less waste due to pastiness, and excellent dispersion of crunchy particles throughout the crumb.
