Teff Polo: Nutritional Powerhouse and Technical Performance.
Our teff flour is the ultimate solution for professionals seeking a competitive edge in the health and wellness sector, without compromising the moistness and flavor of their creations.
Features and Functionalities for Professionals:
Gelatinization Capacity: Despite being gluten-free, teff possesses a unique starch structure that helps retain moisture, preventing finished products from drying out or crumbling prematurely.
Superior Mineral Density: It is extraordinarily rich in iron, calcium, and potassium, surpassing almost any other cereal. This allows the industry to claim significant nutritional benefits on the label.
Exclusive Aroma: It provides nuances of molasses and toasted nuts, which provides a distinctive sensory signature that consumers associate with high artisan quality.
Low Glycemic Index: Ideal for formulations intended for athletes or individuals seeking to manage blood sugar levels, providing slow-release energy.
Recommended Applications:
Artisan Bakery: Production of dark sliced breads, "Injera"-style breads (fermented), and premium multigrain loaves.
Gourmet Baking: Base for brownies, chocolate cookies (enhances cocoa flavor), and dense cakes.
Sports Nutrition Industry: Formulation of high-performance energy bars, pancakes, and prepared mixes.
Nutritional Analysis (100g).
Nutritional profile of our Whole Grain Teff Flour, processed to maintain the integrity of the whole grain:
| Nutrient | Amount per 100g |
| Energy Value (kcal/kJ) | 362 kcal / 1.515 kJ |
| Fat (g) | 2,4 |
| of which saturated (g) | 0,5 |
| Carbohydrates (g) | 71,0 |
| of which sugars (g) | 1,8 |
| Dietary fiber (g) | 8,0 |
| Protein (g) | 12,5 |
| Salt (g) | 0,03 |
Technical note: The energy calculation is based on the standard formula:
(Note: The caloric adjustment takes into account the high resistant starch content of teff.)
Advantages of choosing Harinas Polo as your teff supplier:
Precision Milling of Tiny Grains: Teff grains are so small that they require specialized milling technology to prevent overheating and the loss of properties. At Harinas Polo, we use mills with micrometric adjustments to produce a silky flour.
Purity and Origin Selection: We work with selected crops that guarantee uniform color and the absence of botanical impurities, ensuring an impeccable final product.
R&D&i Support: We help our industrial clients integrate teff into their production lines, optimizing kneading times and baking temperatures for this cereal.
For breads with good volume, we recommend a substitution rate of between 10% and 25%. Within this range, teff imparts its full flavor and color without compromising the rising capacity of our Polo High-Strength Flour.
Thanks to its excellent water-holding capacity, teff flour acts as a "natural improver," helping the bread stay soft for longer—a critical factor for small-scale bakers looking to reduce waste.
At Harinas Polo, we primarily offer the brown variety due to its greater aromatic intensity and mineral profile. However, both share similar technical properties; the white variety is more subtle, whereas the brown is the preferred choice for rustic bread and chocolate-based pastries.
