Format:
25 kg sack
Harinas Polo White Teff Seed: Technical Evaluation and Industrial Nutritional Breakdown.
In the sectors of advanced baking, technical pastry making, and the development of foods with demanding functional profiles, white teff seed stands out as a premium raw material due to its nutrient density, suitability for gluten-free products, and excellent hygroscopic properties. Harinas Polo’s White Teff Seed is a technical ingredient of extreme purity originating from South Africa.
In line with Clean Label standards, this whole grain is 100% pure and free from artificial additives, guaranteeing a purity level exceeding >99.99%, with plant-based impurities strictly limited to less than <0.01\%. It consists of whole Eragrostis teff seeds, characterized by a distinctive creamy-white color and a mild, nutty flavor. Industrially, it offers complete versatility, being suitable for direct inclusion in dough or as an external topping, with no maximum or minimum usage limits set by the manufacturer.
Physicochemical Parameters, Contaminant Limits, and Sanitary Control.
Analytical laboratory testing of White Teff seed ensures optimal stability during prolonged storage and uniformity across industrial dosing lines:
Moisture and Ash Control: The technical specification sets a maximum moisture content of <14.0% (with an actual analytical batch value of 13.80 g per 100 g) and a maximum ash limit of <2.5% (actual value of 2.20 g), reflecting the preservation of the grain with its mineral-rich outer layer intact.
Structural Fat Content: Limited by specification to a maximum of <2.5% (with an actual average of 2.0 g), maintaining a safe balance against lipid degradation during storage.
Complete Nutritional Sheet (100g)
| Component Analytical | Average value per 100 g | Functionality and Impact on Rheological Mapping |
| Fats | 2.0 g | Moderate lipid content. Composed of essential fatty acids that enrich the nutritional value of the final product without destabilizing the dough. |
| Saturated | 0.7 g | Very low fraction of natural saturated fatty acids. |
| Monounsaturated | 0.7 g | Stable native monounsaturated fatty acids. |
| Polyunsaturated | 0.7 g | Contribution of polyunsaturated fatty acids inherent to the grain. |
| Trans | 0 g | Completely free of industrial trans fatty acids. |
| Carbohydrates | 62.60 g | Complex carbohydrates. Slow-release energy based on native starches that promote a dense, consistent texture. |
| Of which sugars | 5.40 g | Moderate presence of natural sugars, contributing in a balanced way to the development of aromas during baking. |
| Dietary Fiber | 7.60 g | Very high fiber content. As a whole grain, it substantially improves intestinal transit and the hygroscopic retention of water in the crumb. |
| Proteins | 11.8 g | High protein content (10.0\%" data-index-in-node="21">>10.0% per specification). Source of high-quality essential amino acids. Does not form gluten, acting instead to soften elastic networks. |
| Ashes | 2.20 g | A reflection of the high native mineral content (iron, calcium, and magnesium) concentrated in the outer layer of the grain. |
| Water (Moisture) | 13.80 g | Ideal percentage to preserve biological freshness and prevent physical clumping. |
| Salt / Sodium | <0.025 g / <0.010 g | Negligible residual levels ( <25 mg< <10 mg sodium), perfect for the development of heart-friendly ranges. |
| ENERGY VALUE | 320 Kcal / 1340 KJ | Official caloric density stipulated for the energy balance of the client's final recipes. |
With 7.60 g of fiber per 100 g, white teff seed acts as a potent natural hydrophilic agent in the formulation. Whole-fiber-rich matrices capture and retain larger volumes of free water during the mixing and resting phases. In baking practice, this increases dough yield per batch and, more importantly, helps slow down starch retrogradation during storage, keeping the crumb moist and tender while maintaining flexibility for several additional days.
Teff is a grain that structurally lacks gluten-forming proteins (gliadins and glutenins). When incorporated whole into wheat-flour-based doughs, it acts as a "mechanical diluent" within the continuous viscoelastic network. By not contributing added elasticity or tenacity, it softens the dough's overall strength and reduces tenacity (P) in alveograph tests. This results in doughs that are more extensible and easier to sheet, as well as smaller, more uniform crumb cells—ideal for rustic-style pan breads or premium cookies.
The extraordinary stability of white teff over a period of 24 months under optimal storage conditions stems from a combination of three technical factors: first, its fat content is maintained at a controlled level of 2.0 g; second, it has a low analytical moisture content (13.80 g), which almost entirely halts the activity of lipase enzymes that hydrolyze fats; and finally, the seed remains whole within its intact natural hull, physically shielding the endosperm and internal fatty acids from direct contact with atmospheric oxygen and thereby preventing premature oxidative rancidity.
