{"id":24400,"date":"2026-03-30T13:13:50","date_gmt":"2026-03-30T13:13:50","guid":{"rendered":"https:\/\/harinaspolo.com\/?page_id=24400"},"modified":"2026-09-26T10:49:52","modified_gmt":"2026-09-26T08:49:52","slug":"harina-de-mijo-molino-piedra","status":"publish","type":"page","link":"https:\/\/harinaspolo.com\/en\/otros-cereales\/mijo\/harina-de-mijo-molino-piedra\/","title":{"rendered":"Wholemeal millet flour by stone mill"},"content":{"rendered":"
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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

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Whole Millet Flour Origin (MP) of 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
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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 Whole Millet Flour (MP)<\/b> stands out as a highly versatile and efficient specialty ingredient. Produced by stone-milling unpeeled millet grain, this raw material is distinguished by preserving the integrity of the traditional cereal while remaining completely free of additives.<\/span><\/p>

Through artisanal stone milling, the whole grain retains its inherent nutritional and structural qualities without undergoing extreme thermal alteration. This expands its technological applications, serving as a powerful foundation for flavor, color, and texture in bread 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

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

The stone-milling process imparts a series of standardized physical and chemical attributes to this millet flour, optimizing its performance on production lines:<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Controlled Particle Size:<\/b><\/span> The stone-grinding system produces a physical profile in which a maximum of 18.0% of the particles are larger than 400 microns<\/b><\/span><\/span>. This ensures a cohesive texture that does not negatively affect the palatability of the finished 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

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Control of Native Components:<\/b><\/span> By processing the unpeeled grain, the flour retains the outer layers, resulting in an ash content < 4.0%<\/b> and a fat content < 4.0%<\/b><\/span><\/span>. These parameters reflect the mineral and lipid purity of the whole grain.<\/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

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Protein Content:<\/b><\/span> It has a protein content > 10.0%<\/b><\/span><\/span>. As a cereal lacking traditional elastic network-forming proteins (such as wheat gluten), its protein contribution uniquely enhances the nutritional density of doughs.<\/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

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Distinctive Sensory Attributes:<\/b><\/span> It presents a striking and characteristic yellow color<\/b> in powder form<\/span><\/span>. It displays an aroma and flavor typical of the cereal, being completely free of foreign notes or odors. As it is a natural agricultural product, normal climatic or geographical variations may be perceived in the batch. <\/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

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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>65.3 g<\/b><\/span><\/td>

The primary energy source of whole millet, consisting mainly of starches.<\/span><\/p><\/td><\/tr>

\u00a0\u00a0\u00a0\u00a0Of which sugars<\/i><\/span><\/td>0.82 g<\/span><\/td>

Minimal simple sugar content, ideal for strict control of sugars in the recipe.<\/span><\/p><\/td><\/tr>

Proteins<\/b><\/span><\/td>11.0 g<\/b><\/span><\/td>

Increased protein profile due to the milling of the grain with its hull.<\/span><\/p><\/td><\/tr>

Fats<\/b><\/span><\/td>3.9 g<\/b><\/span><\/td>

Natural lipid fraction derived from the germ and layers of whole millet.<\/span><\/p><\/td><\/tr>

\u00a0\u00a0\u00a0\u00a0Saturated<\/i><\/span><\/td>0.8 g<\/span><\/td>

Very low intake of saturated fatty acids, maintaining a clean lipid profile.<\/span><\/p><\/td><\/tr>

Fiber<\/b><\/span><\/td>8.8 g<\/b><\/span><\/td>

High dietary fiber content, derived from using the unpeeled grain; ideal for improving intestinal transit and water absorption.<\/span><\/p><\/td><\/tr>

Ashes<\/b><\/span><\/td>3.5 g<\/span><\/td>

A direct reflection of the richness in minerals and trace elements provided by whole-grain milling.<\/span><\/p><\/td><\/tr>

Water (Moisture)<\/b><\/span><\/td>7.5 g<\/span><\/td>

Exceptionally low internal water level, well below the maximum limit of < 12.0%.<\/span><\/p><\/td><\/tr>

Vitamin E<\/b><\/span><\/td>0.1 mg<\/span><\/td>

Presence of natural antioxidants derived from the whole grain.<\/span><\/p><\/td><\/tr>

Salt \/ Sodium Equivalent<\/b><\/span><\/td>12.5 mg \/ 5 mg<\/span><\/td>

Negligible residual native sodium content; ideal for low-salt claims.<\/span><\/p><\/td><\/tr>

ENERGY VALUE<\/b><\/span><\/td>358 Kcal \/ 1512 KJ<\/b><\/span><\/td>

Clean and balanced caloric contribution for healthy formulations.<\/span><\/p><\/td><\/tr><\/tbody><\/table><\/div><\/div>\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

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\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tWhat technological impact does the use of \"unpeeled\" grain in the milling of this flour have on the shelf life of the dough?<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t

By using the unpeeled whole grain, the flour fully retains the millet's bran and outer husk. This raises fiber levels to 8.8 g<\/b> and ash content to 3.5 g<\/b><\/span>. From a technological standpoint, these insoluble fractions significantly increase water absorption during kneading. However, husk particles can partially disrupt gluten networks when mixed with strong wheat flours; therefore, this flour is recommended for doughs with controlled mixing times or for products requiring less elastic structure (such as cookies or sponge cakes).<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\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

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Why choose Harinas Polo for your business?<\/span><\/h2>

If you are looking for a supplier that combines<\/span> technical consistency<\/b> and personalized advice<\/b>, we are your strategic partner. Our flours are designed to offer stability in the bakery, allowing the baker to focus on what matters most: the art of creation.<\/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

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Harinas Polo:<\/span><\/strong> Milling the future with the experience of the past.<\/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

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Cno. de la Harinera S\/N; 50830 Villanueva de G\u00e1llego, Zaragoza, Spain.<\/a><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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976 185 126<\/a><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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haripolo@harinaspolo.com<\/span><\/a><\/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

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Legal notice.<\/span><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Privacy.<\/span><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Cookie policy.<\/a><\/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<\/div>","protected":false},"excerpt":{"rendered":"

Formato: Saco 25 Kg Harina de Mijo Entero Origen (MP) de Harinas Polo: Innovaci\u00f3n Funcional y Potencial Organol\u00e9ptico en la Industria Alimentaria. En el competitivo sector de la formulaci\u00f3n de alimentos, el desarrollo de perfiles sensoriales complejos y la simplificaci\u00f3n de…<\/p>","protected":false},"author":3,"featured_media":0,"parent":24395,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_joinchat":[],"footnotes":""},"class_list":["post-24400","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/harinaspolo.com\/en\/wp-json\/wp\/v2\/pages\/24400","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/harinaspolo.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/harinaspolo.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/harinaspolo.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/harinaspolo.com\/en\/wp-json\/wp\/v2\/comments?post=24400"}],"version-history":[{"count":39,"href":"https:\/\/harinaspolo.com\/en\/wp-json\/wp\/v2\/pages\/24400\/revisions"}],"predecessor-version":[{"id":35062,"href":"https:\/\/harinaspolo.com\/en\/wp-json\/wp\/v2\/pages\/24400\/revisions\/35062"}],"up":[{"embeddable":true,"href":"https:\/\/harinaspolo.com\/en\/wp-json\/wp\/v2\/pages\/24395"}],"wp:attachment":[{"href":"https:\/\/harinaspolo.com\/en\/wp-json\/wp\/v2\/media?parent=24400"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}