{"id":26093,"date":"2026-04-22T13:32:22","date_gmt":"2026-04-22T13:32:22","guid":{"rendered":"https:\/\/harinaspolo.com\/?page_id=26093"},"modified":"2026-09-26T11:30:08","modified_gmt":"2026-09-26T09:30:08","slug":"harina-integral-de-trigo-sarraceno","status":"publish","type":"page","link":"https:\/\/harinaspolo.com\/en\/otros-cereales\/sarraceno\/harina-integral-de-trigo-sarraceno\/","title":{"rendered":"Whole grain buckwheat flour by Stone mill"},"content":{"rendered":"
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Format:<\/h5>

25 kg sack
Big Bag 800 Kg
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Harinas Polo Whole-Grain Buckwheat Flour:<\/span> Functional Innovation and Organoleptic Potential in the Food Industry<\/span><\/h2>

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In the competitive sector of food formulation and the development of complex sensory profiles, Harinas Polo\u2019s Whole Grain Buckwheat Flour<\/b> stands out as a highly versatile and efficient specialty ingredient. This whole grain flour is distinguished by its preservation of the grain's rustic essence and its complete lack of additives.<\/span><\/p>

Through milling, the whole grain undergoes a gentle transformation that preserves its inherent properties. This expands its technological applications, serving as a powerful foundation for flavor, aroma, and product differentiation in breads and other baked specialties.<\/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 milling process endows this flour with a set of standardized physical, chemical, and rheological attributes, 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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Specific Graded Particle Size Distribution:<\/b> Features a calibrated particle distribution that balances water absorption, showing 7\u20138% particles > 530 microns<\/b>, 22\u201324% between 530\u2013300 microns<\/b>, and a majority fraction of 66\u201369% < 300 microns<\/b><\/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

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Comprehensive Preservation of Fractions:<\/b> By milling the whole dehulled grain, a stable mineral and lipid profile is maintained, reflected in an ash content < 3.0%<\/b> and a fat content < 4.0%<\/b><\/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

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Native Protein Content:<\/b> It has a protein content > 10.00%<\/b><\/span><\/span>. As it is a pseudocereal, these proteins possess a distinct biological profile that uniquely influences dough viscosity.<\/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> It presents an attractive visual appearance\u2014cream-colored with specks<\/b><\/span><\/span>. It displays a characteristic, intense, and traditional aroma and flavor, completely free of off-notes or foreign odors. <\/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>68.90 g<\/b><\/span><\/td>

Primary energy source based on whole-grain starches from the pseudocereal.<\/span><\/p><\/td><\/tr>

\u00a0\u00a0\u00a0\u00a0Of which sugars<\/i><\/span><\/td>2.5 g<\/span><\/td>

Native simple carbohydrates ready for the dough's metabolic processes.<\/span><\/p><\/td><\/tr>

Proteins<\/b><\/span><\/td>10.0 g<\/b><\/span><\/td>

Overall protein contribution that contributes to the structure of the baked product.<\/span><\/p><\/td><\/tr>

Fats<\/b><\/span><\/td>3.0 g<\/b><\/span><\/td>

Lipids inherent to the grain that enrich the fatty acid and sensory profile.<\/span><\/p><\/td><\/tr>

\u00a0\u00a0\u00a0\u00a0Saturated<\/i><\/span><\/td>0.7 g<\/span><\/td>

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

Fiber<\/b><\/span><\/td>3.0 g<\/b><\/span><\/td>

Insoluble dietary fiber that provides the characteristic speckled appearance.<\/span><\/p><\/td><\/tr>

Ashes<\/b><\/span><\/td>1.60 g<\/span><\/td>

Mineral density characteristic of stone-ground hulled grain.<\/span><\/p><\/td><\/tr>

Water (Moisture)<\/b><\/span><\/td>13.50 g<\/span><\/td>

Optimal analytical moisture content, significantly below the legal limit (< 15%).<\/span><\/p><\/td><\/tr>

Salt \/ Sodium Equivalent<\/b><\/span><\/td>0.98 mg \/ 0.39 mg<\/span><\/td>

Negligible sodium levels, ensuring a formulation with no added salt.<\/span><\/p><\/td><\/tr>

ENERGY VALUE<\/b><\/span><\/td>349 Kcal \/ 1476 KJ<\/b><\/span><\/td>

Clean, comprehensive energy supply for specialty baked goods.<\/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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Main Industrial Applications and Intended Use.<\/span><\/h2>

Whole-grain buckwheat flour is classified as an intermediate product for human consumption that requires prior processing (kneading, shaping, and baking) before reaching the final consumer. Its main applications include:<\/span><\/p>

1. Specialty Baking and Traditional Products:<\/span><\/span><\/h3>