Format:
25 kg sack
Harinas Polo Brown Teff Seeds
The Brown Teff Seed from Harinas Polo is a premium whole grain of agricultural origin from South Africa.
Its physical purity is exceptional, exceeding >99.99% (with less than 0.01% impurities of plant origin). It consists of whole Eragrostis teff seeds, which exhibit a characteristic aroma and flavor and allow for slight natural variations due to weather conditions and the harvest's origin. It offers total operational versatility in the plant, being suitable both for direct inclusion in bakery doughs and for use on surfaces as a coating or topping, without a recommended usage limit from the manufacturer.
Physicochemical Parameters, Contaminant Limits, and Sanitary Control.
Analytical laboratory testing of Brown Teff Seed ensures optimal stability during prolonged storage and consistency 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. |
Although both seeds share very similar macronutrient profiles—such as 11.8 g of protein and 7.60 g of fiber—the brown teff seed contains a higher concentration of polyphenols and natural tannins in its colored outer layer. Organoleptically, this translates to a noticeably more intense, toasted flavor with deeper nutty or cocoa undertones, making it ideal for rustic and whole-grain breads. Visually, when incorporated into light-colored doughs or used as a topping, it creates a highly attractive dark brown speckling that highlights the artisanal and wholesome nature of the final product.
With 7.60 g of fiber per 100 g, this whole seed highly effectively retains free water molecules during kneading and baking. In industrial bakery products, the primary factor in staling is starch retrogradation (which causes the loss of flexibility and the hardening of the crumb). By keeping the water stably integrated within the teff's fibrous matrix, the crumb retains its fluffiness, softness, and internal moisture for longer, naturally extending the product's shelf life on the retail shelf.
