{"id":31154,"date":"2026-06-27T16:00:03","date_gmt":"2026-06-27T16:00:03","guid":{"rendered":"https:\/\/harinaspolo.com\/?page_id=31154"},"modified":"2026-09-26T10:48:16","modified_gmt":"2026-09-26T08:48:16","slug":"harina-de-mijo-pelado-origen-molino-piedra","status":"publish","type":"page","link":"https:\/\/harinaspolo.com\/en\/otros-cereales\/mijo\/harina-de-mijo-pelado-origen-molino-piedra\/","title":{"rendered":"Hulled millet flour Origin by stone mill"},"content":{"rendered":"
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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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Hulled Millet Flour from Harinas Polo:<\/span> Delicate texture, moisture retention, and a subtle golden touch.<\/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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Harinas Polo's <\/span>Hulled Millet Flour (Origen)<\/span><\/b> is an industrial ingredient obtained exclusively through <\/span>stone milling<\/span><\/b> of hulled millet grains (<\/span>Panicum miliaceum L.<\/span><\/i>)<\/span>.<\/span><\/p>

Adhering to a policy of purity and clean ingredients (<\/span>Clean Label<\/span><\/i>), this flour stands out for being <\/span>100% natural and free from artificial additives<\/span><\/b>. Physically, it exhibits a characteristic yellow color and an aroma and flavor profile typical of the grain, allowing for slight natural variations due to geographical origin and harvest weather conditions<\/span>. It offers excellent operational versatility, making it suitable for producing rustic breads and industrial baked goods <\/span>without manufacturer-recommended minimum or maximum percentage restrictions<\/span><\/b>.<\/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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Physicochemical Parameters, Particle Size Distribution, and Sanitary Control.<\/span><\/h2>

The analytical controls applied to this flour ensure its rheological uniformity and full compliance with food legislation (RD 677\/2016)<\/span>:<\/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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Structural Physical-Chemical Control:<\/span><\/b><\/span> A maximum humidity is set by specification of <15.0%<\/span><\/b>\u00a0(with an actual content of water <\/span>8.9 g<\/span><\/b> per 100 g) <\/span><\/span><\/span>, an ash limit of <4.0%<\/span><\/b>\u00a0(actual value of <\/span>3.3 g<\/span><\/b>) <\/span>and a structural fat cap of <4.0%<\/span><\/b>\u00a0(actual average value of <\/span>3.9 g<\/span><\/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

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Particle Size Profile (Traditional milling):<\/span><\/b><\/span> As it is traditionally ground in a stone mill, it presents a specific particle size profile in which particles larger than <\/span>400 microns<\/span><\/b> are strictly limited to a <\/span>maximum of 15.0%<\/span><\/b> of the total batch<\/span><\/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

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Complete Official Nutritional Information<\/span> (Per 100g)<\/span><\/span><\/h2>
Component<\/span> Analytical<\/strong><\/span><\/td>Average value per 100 g<\/strong><\/span><\/td>Functionality and Industrial Impact on the Masses\nText<\/strong><\/span><\/td><\/tr><\/thead>
Fats<\/b><\/span><\/td>3.9 g<\/b><\/span><\/td>

High lipid profile for a cereal.<\/span><\/b> It contributes significantly to making the crumb more pliable and improving overall palatability<\/span>.<\/span><\/p><\/td><\/tr>

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

Minimal intake of saturated fatty acids<\/span>.<\/span><\/p><\/td><\/tr>

\u00a0\u00a0\u00a0\u00a0Monounsaturated<\/i><\/span><\/td>0.8 g<\/span><\/td>

Stable monounsaturated fatty acids<\/span>.<\/span><\/p><\/td><\/tr>

\u00a0\u00a0\u00a0\u00a0Polyunsaturated<\/i><\/span><\/td>2.1 g<\/span><\/td>

Main lipid fraction, rich in essential fatty acids<\/span>.<\/span><\/p><\/td><\/tr>

\u00a0\u00a0\u00a0\u00a0Omega-6 fatty acids<\/i><\/span><\/td>2.015 g<\/span><\/td>

High added biological value thanks to natural Omega-6 content<\/span>.<\/span><\/p><\/td><\/tr>

\u00a0\u00a0\u00a0\u00a0Trans<\/i><\/span><\/td>– g<\/span><\/td>

Free from industrial trans fatty acids<\/span>.<\/span><\/p><\/td><\/tr>

Carbohydrates<\/b><\/span><\/td>64.4 g<\/b><\/span><\/td>

Complex energy source.<\/span><\/b> Native starches that provide the consistency and base structure of the cooked product.<\/span><\/span><\/p><\/td><\/tr>

\u00a0\u00a0\u00a0\u00a0Of which sugars<\/i><\/span><\/td>0.13 g<\/span><\/td>

Residual presence of simple sugars; ideal for maintaining controlled and stable fermentations<\/span>.<\/span><\/p><\/td><\/tr>

Dietary Fiber<\/b><\/span><\/td>8.5 g<\/b><\/span><\/td>

Extraordinarily high fiber content.<\/span><\/b> By retaining a large portion of the structural fiber, it drastically increases the dough's water absorption.<\/span><\/span><\/p><\/td><\/tr>

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

High protein value ( >10%<\/span>\u00a0per specification).<\/b> Excellent balance of amino acids. Does not form gluten<\/span><\/b>.<\/span><\/p><\/td><\/tr>

Ashes<\/b><\/span><\/td>3.3 g<\/span><\/td>

An unmistakable reflection of the native mineral richness preserved through stone grinding<\/span>.<\/span><\/p><\/td><\/tr>

Water (Actual Moisture)<\/b><\/span><\/td>8.9 g<\/span><\/td>

Reduced percentage of free water, ensuring optimal stability against rancidity<\/span>.<\/span><\/p><\/td><\/tr>

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

Presence of tocopherols with natural antioxidant properties<\/span>.<\/span><\/p><\/td><\/tr>

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

Negligible sodium content; excellent for developing heart-healthy or no-added-salt product ranges<\/span>.<\/span><\/p><\/td><\/tr>

ENERGY VALUE<\/b><\/span><\/td>378 Kcal \/ 1583 KJ<\/b><\/span><\/td>

Official regulated energy density for the final recipe balance<\/span>.<\/span><\/p><\/td><\/tr><\/tbody><\/table><\/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\tWhy is the shelf life (best before) of this flour only 3 months when whole grain millet lasts 12 months?<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t

The major difference lies in the stone-milling method<\/span><\/span>. <\/span>This traditional process grinds the whole millet grain without first separating the germ, which contains a high concentration of unsaturated and polyunsaturated fats (<\/span>2.1 g<\/span><\/b> out of a total of <\/span>3.9 g<\/span><\/b> of lipids)<\/span><\/span>. <\/span>When the seed's protective structure is broken, essential fatty acids (such as Omega-6) are exposed to atmospheric oxygen<\/span><\/span>. This naturally accelerates the process of lipid oxidation (rancidity), which is why the manufacturer limits the \"best-before\" period to 3 months to ensure the ingredient's organoleptic excellence in the workshop.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\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\tWith such a high fiber content (8.5 g), how is the behavior of the dough altered during industrial kneading?<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t

A concentration of <\/span>8.5 g of fiber per 100 g<\/span><\/b> represents an extraordinarily high level for millet flour<\/span><\/span>. <\/span>Structural fiber possesses a hygroscopic capacity (water absorption) far superior to that of starches<\/span><\/span>. In bread or pastry formulations, this flour will immediately require a larger amount of liquid. If the base hydration of the original recipe is not increased, the dough will tend to become stiff, break easily during shaping, and result in a baked product with lower volume and an excessively compact or dry crumb.<\/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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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 Pelado Origen de Harinas Polo: Textura delicada, retenci\u00f3n de humedad y un sutil toque dorado. La Harina de Mijo Pelado Origen de Harinas Polo \u00a0es un ingrediente industrial obtenido de forma exclusiva mediante la…<\/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-31154","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/harinaspolo.com\/en\/wp-json\/wp\/v2\/pages\/31154","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=31154"}],"version-history":[{"count":18,"href":"https:\/\/harinaspolo.com\/en\/wp-json\/wp\/v2\/pages\/31154\/revisions"}],"predecessor-version":[{"id":35057,"href":"https:\/\/harinaspolo.com\/en\/wp-json\/wp\/v2\/pages\/31154\/revisions\/35057"}],"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=31154"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}