Format:
20 kg sack
Harinas Polo Fine Wheat Bran: Micrometric Innovation in Functional Fiber for Large-Scale Industry.
In the demanding landscape of food formulation and automated process optimization, traditional ingredients require a structural evolution. Harinas Polo’s Fine Wheat Bran represents the pinnacle of technological advancement in the processing of the grain's outer layers. Obtained exclusively from the milling of whole, sound, dry, and industrially cleaned wheat grains (Triticum aestivum), this premium by-product is specifically designed for human consumption.
Subjected to a rigorous physical process of advanced milling and high-intensity micrometric calibration, Extra-Fine Wheat Bran achieves a level of fineness that is revolutionary in the market. This physical modification completely overcomes the mechanical limitations of coarse brans, enabling R&D departments to incorporate high levels of dietary fiber without altering dough rheology or compromising the final volume of baked goods.
Complete Nutritional Profile of Wheat Bran.
From a macro- and micronutritional perspective, wheat bran is a biologically active matrix rich in insoluble dietary fiber (primarily cellulose and arabinoxylans), plant-based proteins with an excellent technical profile, and a dense complex of minerals and thermostable vitamins.
Advanced Particle Size Analysis and Physicochemical Parameters.
In strict compliance with Royal Decree 667/2016 and current amendments, the quality controls at the Harinas Polo plant certify unsurpassed mathematical and industrial consistency:
Particle Size Standardization (Ultra-fine Grinding): Its physical behavior is distinguished by radical micrometric uniformity:
< 400 microns: 80.0% minimum of the total mass. This micron-level scale transforms the bran into a manageable powder, eliminating any sharp or rough texture and resulting in a flowability similar to that of refined flour.
Certified Plant-Based Purity: > 99.99% (With less than 0.01% impurities of plant origin), achieved through gravity separation tables and advanced industrial aspiration systems.
Crude Fiber Fraction: Naturally concentrated between 37% and 45%, acting as a potent nutritional corrective.
Maximum Moisture: Analytically regulated to below < 15.0%, ensuring a stable hydrodynamic environment and preventing microbial proliferation.
Ash: < 8.50%, a direct indicator of the vast mineral wealth retained in the wheat's protective aleurone layer.
Nutritional Analysis (100g)
| Component Analytical | Recorded Quantity | Functionality in Advanced Formulation |
| Dietary Fiber | 39.60 g | Highly concentrated; maximum hydrophilic power and natural thickening agent. |
| Starch | 26.70 g | Contribution of native starch that helps bind complex matrices. |
| Total Carbohydrates | 66.40 g | Complex polysaccharides with very low caloric assimilation. |
| Of which sugars | 0.10 g | Virtually zero; optimal for products with a “sugar-free” claim. |
| Proteins | 11.10 g | Native amino acids derived from the outer coat of the grain. |
| Fats Totals | 3.50 g | Lipid fraction that imparts unctuousness and softness to the crumb. |
| Saturated | 0.63 g | Minimal saturated fatty acids; healthy profile. |
| Ashes | 5.90 g | Concentration of trace elements and essential minerals in the cereal. |
| Water / Moisture | 13.1 g | Controlled free water content to maximize preservation. |
| Sodium / Salt Equivalent | 2.0 mg / 5.0 mg | Naturally free from added sodium chloride. |
| ENERGY VALUE | 194 kcal / 819 KJ | Low net caloric impact due to the extra-fine processing of the fiber. |
Uses and Benefits in the Food Industry, Bakeries, and More.
Scaling down to less than 400 microns provides this ingredient with critical competitive advantages in multiple industrial applications:
High-Turnover Industrial Bread Production (Sliced Bread and Premium Whole-Grain Breads).
In industrial sliced bread, coarse bran particles act like mechanical blades that cut the elastic strands of the gluten network, reducing the loaf's volume. With Harinas Polo Extra-Fine Bran (80% < 400 microns), this friction is eliminated. The particles integrate smoothly into the gluten matrix without fracturing it. The result is a whole-wheat bread with exceptional gas-retention capacity, an incredibly soft crumb that does not crumble during high-speed slicing, and excellent loaf volume.
Cookies, Functional Bars, and Extruded Snacks ("Clean Label").
As it is essentially a fine powder, it blends uniformly with fats and sugars during biscuit production. It reduces the excessive elasticity of wheat doughs during rotary molding (shrinkage), ensuring biscuits of precise diameter. Furthermore, by providing 39.60g of fiber with only 194 kcal, it is the ideal ingredient for developing diet bars and extruded snacks that qualify for a "Nutri-Score A" rating or "High fiber content" claims (EC Reg. 1924/2006), all without altering the traditional cereal color or flavor.
Batters, Pastry, and Direct Inclusion as a Binder.
Its small particle size exponentially increases its specific surface area. This provides excellent cold-dispersion capabilities in batters (such as for muffins or whole-grain cakes), preventing the fiber from settling at the bottom of the molds before baking. Additionally, it serves as a clean-label thickener and natural moisture binder in other food sectors, such as ready-made meals and sauces.
Strategic Use as a Uniform Topping.
Also designed for external dusting or crust topping on automated lines. Free from coarse particles, it provides a smooth, continuous coating with a uniform light-brown color, delivering a high-end, artisanal look without creating dusty residue during final packaging.
The critical difference lies in gluten behavior and water retention. While common fine bran (with particles close to 1000 microns) mechanically disrupts the dough's elastic network—thereby reducing bread volume—Harinas Polo’s Extra-Fine Bran (80% < 400 microns) physically behaves almost like flour. It integrates into the three-dimensional gluten structure without tearing it.
However, due to its extreme milling, its specific surface area is significantly larger, which massively accelerates the initial rate of hydration. Automated lines must adjust the water flow at the start of mixing to prevent the extra-fine bran from "sequestering" moisture before the wheat proteins can properly hydrate.
With a virtually non-existent level of free sugars (0.10 g), Extra-Fine Wheat Bran does not provide the direct reducing sugars needed to trigger the Maillard reaction (crust caramelization and browning) during the initial stages of baking. The product's final light-brown, toasted color is achieved naturally, thanks to the bran's own pigments and the controlled thermal degradation of its starch fraction (26.70 g). This offers a tremendous advantage for industrial baking processes involving long bake times, as it allows the products to be fully baked without the risk of the crust darkening or burning prematurely.
