Format:
5Kg bag.
25Kg bag.
Big-Bag 1,000Kg.
Harinas Polo Whole Wheat (Grain).
In the industrial processing and technical milling sector, controlling raw materials in their purest state determines the consistency and performance of the final baked goods. Harinas Polo’s Whole Wheat (Grain) serves as a clean, calibrated agricultural base of high purity. It is legally defined as soft wheat grain (Triticum aestivum).
Unlike products that incorporate chemical preservation treatments, this grain stands out for maintaining its natural integrity without additives. It meets strict industrial cleanliness standards, featuring a purity 99.99\%" data-index-in-node="241">>99.99% level (with plant-based impurity residues of barely <span class="math-inline" data-math="<0.01%) and keeping the presence of other competing grains below <span class="math-inline" data-math="<0.5%. As a pure agricultural product, natural variations in its characteristic color, aroma, and flavor depend on geographical origin and seasonal climate fluctuations.
Physicochemical Parameters, Microbiological Control, and Contaminants.
Structural Moisture Control: Sets an upper limit of <span class="math-inline" data-math="<15.0% (with an average actual analytical value of 13.9 g per 100 g). This value is critical for mitigating the risk of fungal growth and ensuring grain stability in silos.
Mineral Content (Ash): Establishes a maximum regulatory tolerance of <span class="math-inline" data-math="<2.50%. The actual average value is 1.50 g per 100 g, confirming the complete preservation of the endosperm, germ, and outer layers (bran).
Protein and Fat Content: The grain guarantees a protein 9.0\%" data-index-in-node="68">>9.0% level (reaching a final analytical average of 12.0 g per 100 g). Its lipid fraction or fat content is restricted to <span class="math-inline" data-math="<2.50% in the control specifications (averaging 1.90 g analytically).
Complete Nutritional Sheet (100g)
| Component Analytical | Average value per 100 g | Functionality and Impact on Industrial Milling |
| Carbohydrates | 61.10 g | Native starches structured within the floury endosperm. |
| Of which sugars | 1.0 g | Simple carbohydrates intrinsic to the mature grain. |
| Fiber | 9.6 g | High concentration of insoluble non-starch polysaccharides in the bran. |
| Proteins | 12.0 g | Total nitrogen reserve for gluten development after milling. |
| Fats | 1.90 g | Lipids concentrated primarily in the wheat germ. |
| Saturated | 0.30 g | Minimal natural saturated fatty acids from the grain. |
| Monounsaturated | 0.20 g | Monounsaturated fatty acids native to the cereal. |
| Polyunsaturated | 0.80 g | Essential fatty acids susceptible to oxidation if the grain is broken. |
| Ashes | 1.50 g | Total mineral content that will be dispersed depending on the degree of extraction. |
| Water (Moisture) | 13.9 g | Balanced internal moisture for proper factory conditioning. |
| Vitamin E | 0.2 mg | Antioxidant tocopherols located in the germ fraction. |
| Salt / Sodium Equivalent | 27.5 mg / 11.0 mg | Mineral trace elements native to the wheat grain. |
| ENERGY VALUE | 358 Kcal / 1508 KJ | Official caloric density of raw whole grain. |
Strictly ensuring high botanical purity (competing cereals <0.5%) is vital to avoid altering the rheological properties of the resulting flour. If the batch contained higher percentages of barley, rye, or oats, the dough's behavior during mixing would vary uncontrollably, given that the proteins in these cereals lack the same capacity as those in soft wheat (*Triticum aestivum*) to form a balanced, viscoelastic gluten network. Furthermore, this helps maintain strict control over the allergen profile and the agreed-upon clean milling specifications.
Given that wheat arrives with an average analytical moisture content of 13.9% (maximum limit <15.0%), milling facilities must employ a conditioning process—or a controlled "low water addition"—followed by a technical resting period. The aim of this process is to gently hydrate the outer bran layers, making them elastic and pliable; this prevents excessive pulverization during milling and facilitates clean separation from the starchy endosperm. Grain with the optimal moisture balance maximizes sifting efficiency and ensures that the final ash content of the refined or whole-wheat flour remains within regulatory limits.
