{"id":24370,"date":"2026-03-30T11:23:44","date_gmt":"2026-03-30T11:23:44","guid":{"rendered":"https:\/\/harinaspolo.com\/?page_id=24370"},"modified":"2026-10-03T14:59:11","modified_gmt":"2026-10-03T12:59:11","slug":"harina-de-centeno-integral-origen-ecologico-molino-piedra","status":"publish","type":"page","link":"https:\/\/harinaspolo.com\/en\/otros-cereales\/centeno-2\/harina-de-centeno-integral-origen-ecologico-molino-piedra\/","title":{"rendered":"Organic Stone-Ground Whole Rye Flour"},"content":{"rendered":"
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\n
\n\n \n
\n
\n
\"\"<\/div><\/div>
\"\"<\/div><\/div>
\"\"<\/div><\/div>
\"\"<\/div><\/div>
\"\"<\/div><\/div> <\/div>\n <\/div>\n\n
<\/div>\n <\/div>\n \t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
Format:<\/h5>

25 kg sack<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Organic Stone-Ground Rye Flour from Harinas Polo:<\/span> Functional Innovation and Organoleptic Potential in the Food Industry.<\/span><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

In the competitive food formulation sector, developing complex sensory profiles and simplifying ingredient lists (clean label<\/b>) are two key pillars of commercial success. Against this backdrop, Harinas Polo\u2019s Organic Stone-Ground Rye Flour<\/b> stands out as a highly versatile and efficient specialty ingredient. Produced by milling mature, sound, dry, and industrially cleaned organic rye grain in an authentic stone mill, this raw material is distinguished by preserving the purity of the traditional cereal, completely free from additives.<\/span><\/p>

Through artisanal stone milling, the whole grain retains its native nutritional and enzymatic qualities without undergoing thermal overheating. This expands its technological applications, serving as a powerful foundation for flavor, color, and moisture retention in high-end organic breads and other baked goods.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Physical Transformation and Technological Properties.<\/span><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Particle Size and Specific Texture:<\/b> The stone mill produces a balanced particle profile, with 6\u20138% of particles larger than 200 microns<\/b> and 80\u201385% of particles smaller than 180 microns<\/b><\/span><\/span>. This fineness, combined with coarser fractions, ensures proper hydration and an ideal texture in the final product. <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Control of Native Components:<\/b> Preserving the grain layers results in an ash content of < 2.3%<\/b> and a fat content of < 2.0%<\/b><\/span><\/span>. This provides high mineral value and natural lipid stability. <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Protein Yield:<\/b> It has a value of protein > 6.0%<\/b><\/span><\/span>. Although rye proteins do not form a tenacious gluten network like those of soft wheat, their concentration is essential to combine with pentosans and structure the crumb. <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Distinctive Sensory Attributes:<\/b> It exhibits a characteristic slightly darkened white<\/b> color, along with the typical aroma and flavor of rustic rye, and is completely free of off-notes<\/span><\/span>. <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Complete Official Nutritional Information<\/span> (Per 100g)<\/span><\/span><\/h2>
Component<\/span> Analytical<\/strong><\/span><\/td>Average value per 100g<\/strong><\/span><\/td>Functionality and Industrial Impact<\/strong><\/span><\/td><\/tr><\/thead>
Carbohydrates<\/b><\/span><\/td>63.6 g<\/b><\/span><\/td>

Primary energy source consisting of starches and a high proportion of non-starch polysaccharides (pentosans).<\/span><\/p><\/td><\/tr>

\u00a0\u00a0\u00a0\u00a0Of which sugars<\/i><\/span><\/td>3.9 g<\/span><\/td>

Natural source of simple sugars, ideal for sustained fermentation.<\/span><\/p><\/td><\/tr>

Proteins<\/b><\/span><\/td>9.20 g<\/b><\/span><\/td>

Contribution of amino acids from the whole grain that enhance the biological value.<\/span><\/p><\/td><\/tr>

Fats<\/b><\/span><\/td>1.70 g<\/b><\/span><\/td>

Native lipid content of organic rye germ.<\/span><\/p><\/td><\/tr>

\u00a0\u00a0\u00a0\u00a0Saturated<\/i><\/span><\/td>0.30 g<\/span><\/td>

Minimum fraction of saturated fatty acids<\/span>.<\/span><\/p><\/td><\/tr>

\u00a0\u00a0\u00a0\u00a0Monounsaturated<\/i><\/span><\/td>0.30 g<\/span><\/td>

Essential monounsaturated fatty acids preserved by cold milling.<\/span><\/p><\/td><\/tr>

Fiber<\/b><\/span><\/td>11.5 g<\/b><\/span><\/td>

An exceptional source of dietary fiber, responsible for high water absorption and the delayed staling of the bread.<\/span><\/p><\/td><\/tr>

Ashes<\/b><\/span><\/td>1.30 g<\/span><\/td>

The natural mineral richness of stone-ground rye grain.<\/span><\/p><\/td><\/tr>

Water (Moisture)<\/b><\/span><\/td>12.7 g<\/span><\/td>

Low internal moisture, markedly below the maximum legal limit of < 15.0%.<\/span><\/p><\/td><\/tr>

Salt \/ Sodium Equivalent<\/b><\/span><\/td>15.0 mg \/ 6.0 mg<\/span><\/td>

Extremely low natural sodium content, no added salt.<\/span><\/p><\/td><\/tr>

ENERGY VALUE<\/b><\/span><\/td>330 kcal \/ 1393 KJ<\/b><\/span><\/td>

Clean caloric density from an organically grown ancient grain.<\/span><\/p><\/td><\/tr><\/tbody><\/table>

\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

1. Batters and Fine Pastry (Sponge Cakes, Cupcakes, and Muffins):<\/span><\/h2>

Its applications stand out in the industrial sector thanks to its unique properties:<\/span><\/p>

1. Organic European-Style Bread Making and Sourdough:<\/span><\/span><\/h3>