Format:
25 kg sack
Polo Sorghum Flour: The Resilient Grain for Functional Baking.
Our sorghum flour stands out for its neutral, mild flavor, making it the perfect base for formulations where the aromatic profile must remain unaltered while structure and nutritional value are enhanced.
Strategic Features and Functionalities.
Neutral and Adaptable Flavor: Unlike other whole grains, sorghum does not impart bitterness. This allows for a reduction in added sugars when formulating cookies and breads.
Binding Capacity and Structure: Its starches provide excellent structure when cooked. In the snack food industry, it promotes uniform expansion.
Rich in Antioxidants: Contains phenolic compounds and anthocyanins that not only enrich the product but also contribute to the oxidative stability of the fats in the recipe.
Moisture Management: Its fiber helps retain moisture, resulting in products that stay fresh on the shelf longer, thereby reducing the use of chemical preservatives.
Applications in the Sector.
Artisan Baking: Ideal for multigrain bread mixes and "ancient grain" loaves. It yields a soft crumb and a highly attractive, light cinnamon-colored crust.
Biscuit and Short-Dough Industry: Partial substitute for wheat flour to achieve crispier, less elastic textures.
Food Industry: Base for breakfast cereals, specialty pasta, and extruded products.
Nutritional Analysis (100g).
Based on our selected finely milled sorghum:
| Nutrient | Amount per 100g |
| Energy Value (kcal/kJ) | 359 kcal / 1.502 kJ |
| Fat (g) | 3,3 |
| of which saturated (g) | 0,5 |
| Carbohydrates (g) | 72,0 |
| of which sugars (g) | 1,0 |
| Dietary fiber (g) | 6,6 |
| Protein (g) | 10,0 |
| Salt (g) | 0,01 |
Technical note: (100gr)
The energy calculation is based on the standard formula:
(Note: The adjustment takes into account the absorption rate of complex carbohydrates from sorghum.)
Advantages of choosing Harinas Polo as your sorghum supplier:
Extra-Fine Granulometry: Sorghum can have a “sandy” texture if not ground properly. At Harinas Polo we use multi-stage reduction systems to achieve an impalpable flour that integrates invisibly into your doughs.
Food Safety and Traceability: We control every step of the supply chain, ensuring grain free from mycotoxins and heavy metals while meeting the most rigorous industry standards.
Commitment to Sustainability: Sorghum is a highly water-efficient crop. By choosing it, you improve the water footprint of your product line—a value increasingly appreciated by the end consumer.
Sorghum is gluten-free. If you incorporate it into a blend (we recommend between 10% and 20%), it will slightly weaken the gluten network. This is ideal for breads where you want a less elastic, more tender crumb, or for doughs that tend to shrink.
It is not strictly necessary, but for certain industrial applications (such as creams or fillings), pre-hydration with warm water can help gelatinize the starches and improve the mixture's viscosity.
Our whole grain sorghum flour provides a very natural, toasted-cream color. It is ideal for achieving that "whole grain" or "rustic" look without the excessive darkness associated with rye or strong whole wheat flour.
