Format:
20 kg sack
Harinas Polo Teff Flour
Harinas Polo's Teff Flour is a whole-grain flour obtained directly from milling brown teff seeds (Eragrostis teff). Its technical supply chain originates in South Africa.
In line with Clean Label guidelines, this flour is 100% pure and contains no artificial additives. Organoleptically, it is characterized by a uniform brown color and an aroma and flavor true to type, free from off-notes, though slight batch-to-batch variations may occur due to its agricultural nature and field weather conditions. Its application in the baking and pastry industry is highly versatile, making it suitable for inclusion in doughs without any percentage limits or restrictions imposed by the manufacturer.
Physicochemical Parameters, Particle Size Distribution, and Sanitary Control.
Rigorous laboratory analysis of the whole-wheat flour ensures optimal flowability in pneumatic dosing systems and high storage stability:
Physical-Chemical Control (RD 677/2016): The technical specification establishes a maximum humidity of <span class="math-inline" data-math="<14.0% (with an actual average value of 13.80 g per 100 g), a maximum level ash from <2.5% (actual value from 2.20 g) and a fat limit of <2.5% (analytical average of 2.0 g).
Industrial Particle Size Mapping: Designed to achieve a fine, homogeneous texture that hydrates easily:
Partículas >250 microns: Máximo 4.0% del lote.
Particles <100microns: Minimum 75.0% of the batch (high fineness).
Complete Nutritional Sheet (100g)
| Component Analytical | Average value per 100 g | Functionality and Rheological Impact on the Dough |
| Fats | 2.0 g | Controlled lipid profile. Provides stable native lipids that improve crumb flexibility. |
| Saturated | 0.7 g | Minimal saturated fat fraction. |
| Monounsaturated | 0.7 g | Stable monounsaturated fatty acids. |
| Polyunsaturated | 0.7 g | Polyunsaturated fatty acids characteristic of whole grains. |
| Trans | 0 g (No detectado) | Completely free of industrial trans fatty acids. |
| Carbohydrates | 62.6 g | Complex carbohydrates. Slow-release energy based on native starches that provide consistency to the crumb. |
| Of which sugars | 5.40 g | Moderate presence of simple sugars, which promotes the Maillard reaction (crust aroma and color). |
| Dietary Fiber | 7.60 g | Very high fiber content. As it is 100% whole-wheat flour, it significantly increases water absorption and dough yield. |
| Proteins | 11.8 g | Excellent protein value ( >10.0%). High contribution of essential amino acids. Does not form gluten. |
| Ashes | 2.20 g | A direct reflection of the native mineral content of the whole teff grain. |
| Water (Moisture) | 13.80 g | Optimal percentage to ensure the physical freshness of the flour powder. |
| Salt / Sodium | <0.025 g / <0.010 g | Minimum residual levels (<span class="math-inline" data-math="<25 mg <10 mg sodium), perfect for low salt lines. |
| ENERGY VALUE | 320 Kcal / 1339 KJ | Official regulated energy density for final product labeling. |
As it is a 100% whole-grain flour that retains all the grain's outer layers, it possesses a significantly higher hygroscopic capacity than common refined flours. When formulating with it, it is recommended to increase the recipe's total hydration by 2% to 5% for each increment in the substitution level of teff flour. This prevents the final dough from becoming excessively dry, brittle, or stiff, ensuring proper starch gelatinization during baking and a fluffy crumb.
A particle size distribution where **more than 75% of the particles measure less than 100 microns** is an excellent industrial quality attribute. Since they are gluten-free, baked goods rely on the viscosity of native starches and proteins. Being such a fine powder, the flour disperses instantly into the liquid phase without clumping, accelerating the rate of liquid absorption during mixing. This yields highly stable and homogeneous batters (for sponge cakes or muffins) with optimal air retention, enhancing the product's final volume without the need for excessive hydrocolloids.
