Format:
3 kg bag
25 kg bag
Harinas Polo Wheat Flakes: The Native Whole-Grain Ingredient for the Advanced Food Industry.
In modern food design and formulation, the demand for ingredients that offer botanical integrity and support a clean label declaration is a key factor for commercial success. Harinas Polo’s Wheat Flake stands out as a high-quality industrial solution. It is a whole-grain product made from selected, sound, and clean wheat kernels (Triticum aestivum) that undergo physical processing via advanced cleaning, conditioning, and flaking systems.
By retaining all the anatomical parts of the grain (pericarp, endosperm, and germ), this ingredient offers exceptional nutrient density and an ideal physical texture—suitable both for direct consumption and for serving as a structural matrix in automated production lines for bread, biscuits, snacks, and breakfast cereals.
Technical, Physicochemical, and Purity Parameters.
Controlled Botanical Purity: Features a strict limit of 1% for the presence of other agricultural seeds (rye, barley, oats, rapeseed, poppy, or vetch) or straw/chaff residues, ensuring that none of these traces compromise food safety or product standardization.
Shell Content: Capped at a strict maximum of 4 pieces per 100g, demonstrating thorough mechanical cleaning prior to rolling.
Rheological Moisture Stability: Moisture stabilized to prevent oxidative and hydrolytic rancidity of the germ's native lipids, ensuring the flowability of the flake.
Color and Visual Appearance: Light brown / cream hue, ideal for lending a rustic, wholesome, and artisanal aesthetic to finished products without the use of coloring additives.
No Additives: 0% Additives. 100% natural product, not subjected to ionizing radiation or genetic modification (Non-GMO in accordance with Regulations 1829/2003 and 1830/2003).
Complete Official Nutritional Information (100g).
(Note: Based on average values for mechanically processed whole grain from Harinas Polo)
| Component Analytical | Average value per 100g | Technological and Industrial Functionality |
| Carbohydrates | 65,0 g – 70,0 g | Primary source of native starch; excellent structural support during cooking. |
| Of which sugars | < 2,0 g | Minimal content of free simple sugars; excellent control of Maillard browning. |
| Dietary Fiber | 10,0 g – 12,5 g | Massive supply of insoluble fiber (cellulose and arabinoxylans); high water retention. |
| Proteins | 11,5 g – 13,0 g | Cereal structural proteins that help maintain the cohesion of the flake. |
| Fats Totals | 2,0 g – 2,5 g | It includes the essential oils of wheat germ, providing an idyllic aromatic profile. |
| Saturated | 0,4 g | Minimal saturated fatty acids. |
| Ash / Minerals | 1,5 g – 1,8 g | A reflection of the mineral integrity of the whole grain. |
| Sodium / Salt Equivalent | 2,0 mg / 5,0 mg | Naturally free from added salt. |
| ENERGY VALUE | 335 kcal / 1412 KJ | Balanced caloric intake, rich in complex nutrients. |
Uses and Benefits in the Food Industry, Bakeries, and Other Sectors.
The flattened, flake-like physical design gives Harinas Polo’s wheat flake crucial competitive advantages across multiple processing sectors:
Industrial Breadmaking and Automated Bakeries (Dough Inclusion).
In high-hydration bread doughs (multigrain breads, whole-wheat pan loaves, or rustic baguettes), wheat flakes are added directly into the mixer. Having been mechanically rolled, their cellular structure is pre-opened, facilitating uniform hydration without creating "dry spots" in the crumb. They provide a tender texture and mouthfeel (bite) and offer excellent visual distribution that breaks up the monotony of the white crumb.
High-Adhesion Topping and Crust Decoration.
It is the quintessential ingredient for the exterior finish of bakery products. Its flat shape increases the contact area with the moist dough, ensuring maximum mechanical adhesion on automated dusting lines. As it passes through the baking tunnel, the flake toasts evenly, releasing intense toasted-cereal aromas and providing a highly attractive, rustic crunch.
Breakfast Cereal, Muesli, and Cereal Bar Industry.
In the production of muesli, granola, and dry mixes, wheat flakes provide structural rigidity and calorie-dense volume without easily crumbling into fine dust during pneumatic transport within the factory. In cereal bars, they act as the product's framework, absorbing binding syrups (such as glucose or date syrup) in a controlled manner without losing their characteristic flake shape.
Snack, Cookie, and Healthy Food Industry.
Its use enables quality and R&D departments to reformulate cookies and crackers under the "healthy" concept, making it possible to achieve "Source of fibre" or "High fibre" nutritional claims (Regulation EC 1924/2006) using clean-label methods. It also provides a rustic mouthfeel that reduces the need for artificial flavourings.
Whole or coarsely cracked wheat kernels possess an intact, highly impermeable pericarp (outer husk) that hinders the rapid movement of water into the starchy interior during short industrial mixing times. The **Harinas Polo roller-flaking process** flattens the kernel and fractures this outer fiber barrier in a controlled manner without destroying it. This massively increases the exposed surface area, allowing water to penetrate immediately and uniformly via capillary action; consequently, the flake softens completely within the dough, eliminating the need for costly pre-processing steps such as scalding or prolonged soaking.
En las líneas automatizadas de topping (como los rodillos espolvoreadores instalados antes del túnel de cocción), la presencia de polvo fino (copos rotos) causa graves problemas de apelmazamiento por humedad, obstruyendo las mallas dosificadoras y generando quemaduras negras de humo en la solera del horno. Al garantizar un copo entero, elástico, firmemente calibrado y con un control estricto de cáscaras sueltas, Harinas Polo asegura una fluidez aerodinámica perfecta en los silos y sistemas de soplado, reduciendo las paradas de mantenimiento técnico y optimizando la tasa de adherencia sobre la superficie del pan.
