Buckwheat Polo: Rustic Essence and Functional Value.
Our buckwheat flour is the perfect tool for the professional looking to give their creations a unique personality, with intense aromas and a distinctive crumb texture.
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Features and Functionalities for Professionals:
Intense Flavor Profile: Delivers deep notes reminiscent of toasted nuts and herbaceous nuances, enabling the creation of products with a highly distinctive sensory signature.
Superior Hydration Capacity: Its complex carbohydrates and fiber have a high affinity for water, which helps retain moisture in long-lasting doughs.
Enhancement of the Maillard Reaction: Due to its chemical composition, it naturally promotes the formation of dark, crispy, and highly aromatic crusts.
Contribution of Rutin and Lysine: It stands out for its content of rutin (a powerful antioxidant) and lysine (an essential amino acid scarce in other cereals), improving the biological value of the final product.
Applications in the Sector:
Artisan Bakery: Key to crafting "Buckwheat Bread," rustic sourdough loaves, and traditional galettes.
Pasta and Biscuit Industry: Ideal for manufacturing soba-style noodles, whole-wheat biscuits, and snacks with an artisanal touch.
Healthy Baking: It lends a dense, moist texture to chocolate cakes, where its flavor enhances the cocoa notes.
Nutritional Analysis (100g).
Below, we detail the nutritional profile of our cold-milled whole grain buckwheat flour:
| Nutrient | Amount per 100g |
| Energy Value (kcal/kJ) | 347 kcal / 1.452 kJ |
| Fat (g) | 3,4 |
| of which saturated (g) | 0,7 |
| Carbohydrates (g) | 61,5 |
| of which sugars (g) | 1,1 |
| Dietary fiber (g) | 10,0 |
| Protein (g) | 12,6 |
| Salt (g) | 0,01 |
Technical note: The energy calculation is based on the standard formula:
Average values based on European-origin grain of maximum purity.
Advantages of choosing Harinas Polo as your Saracen supplier:
At Harinas Polo, we combine traditional milling expertise with technological innovation to offer you:
Controlled Grinding: We avoid overheating the grain during the process to prevent its healthy fats from going rancid, ensuring superior freshness.
Consistent Organoleptic Quality: We select grains at the precise stage of ripeness to ensure that the flour's aroma and color do not vary between batches.
Ethical and Technical Commitment: We provide technical advice for the integration of buckwheat into wheat formulas, helping to balance the lack of gluten in this pseudocereal.
No, buckwheat is naturally gluten-free. However, when processed in facilities where other grains are processed, our standard buckwheat flour may contain traces. For certified “Gluten Free” productions, consult our specific range.
As it is gluten-free, buckwheat weakens the dough structure. For breads with acceptable commercial volume, we recommend substitution levels of between 10% and 20% when blended with Polo High-Strength Flour ( 380">W > 380).
This is a natural characteristic of whole-grain buckwheat, resulting from the pigments in the grain. This color is highly valued by today's consumers, as it serves as a visual indicator of a natural, whole-grain, and healthy product.
