Format:
5Kg bag.
25Kg bag.
Big-Bag 1,000Kg.
Harinas Polo Cracked Wheat.
In the high-quality bread and baked goods sector, surface texture and structural crumb diversity are key elements in the development of premium products. Harinas Polo’s Chopped Wheat offers an ideal solution for achieving physical differentiation in industrial processes. It is legally defined as the product obtained by chopping wheat grain (Triticum aestivum).
Its technical versatility allows for flexible dosing—with no recommended minimum or maximum percentage—making it suitable for direct inclusion in the dough as well as for use as a coating or topping.
Physicochemical Parameters, Particle Size Distribution, and Sanitary Control.
The mechanical and analytical properties of the wheat kibble are standardized in accordance with Spanish Royal Decree 677/2016, backed by strict internal microbiological limit controls:
Structural Moisture Control: A maximum limit of <span class="math-inline" data-math="<15.0% is established, with an actual average analytical value of 5.99 g per 100 g of product. This very low level of free water is crucial for ensuring the stability of the diced product and preventing premature softening during storage.
Mineral Potential (Ash): Sets a regulatory technical limit of <span class="math-inline" data-math="<2.5%, showing an actual analytical average of 1.11 g per 100 g, due to the combined presence of bran and endosperm fractions.
Protein and Fat Components: The product guarantees a level of protein 10.0\%" data-index-in-node="75">>10.0% (with an analytical average value of 11.1 g per 100 g) and a fat <span class="math-inline" data-math="<3.0% (with an actual analytical average of 2.4 g).
Complete Nutritional Sheet (100g)
| Component Analytical | Average value per 100 g | Functionality and Industrial Impact |
| Carbohydrates | 70.5 g | Primary source of energy and structural starch exposed by mechanical cutting. |
| Of which sugars | < 1.0 g | Minimal simple sugars, which reduces excessive caramelization when used as a topping. |
| Fiber | 8.9 g | High fiber content derived from the incorporated bran fragments. |
| Proteins | 11.1 g | Native nitrogen contribution from crushed soft wheat grain. |
| Fats | 2.4 g | Endogenous plant lipids partially exposed after chopping. |
| Saturated | 0.35 g | Minimal fraction of stable saturated fatty acids. |
| Monounsaturated | – | Not declared / Native trace values. |
| Polyunsaturated | – | Polyunsaturated fatty acids derived from the exposed germ. |
| Ashes | 1.11 g | Residual total minerals confirming its semi-whole-grain nature. |
| Water (Moisture) | 5.99 g | Reduced moisture that optimizes the product's crisp texture. |
| Salt / Sodium Equivalent | < 30 mg / < 12 mg | Native mineral trace elements for labeling calculation purposes. |
| ENERGY VALUE | 366 Kcal / 1547 KJ | Regulated caloric intake for the development of the final nutritional profile. |
The particle size distribution—with 50% to 80% of particles larger than 1.18 mm and 15% to 35% larger than 2.00 mm—is technically ideal for rustic bakery toppings. Due to their substantial physical volume and very low sugar content, the outer particles withstand direct oven heat without burning or developing a bitter taste (thereby avoiding excessive Maillard reaction). This creates a distinct, artisanal, two-tone brown-and-white appearance and delivers an intensely crunchy final texture.
When incorporating the chopped pieces directly into the dough, it is crucial to consider that the cut particles have sharp edges and a high fiber content (8.9 g). If added at the start of mixing, these rigid fragments can exert a "shearing" or physical cutting effect on the forming gluten chains, weakening the dough's strength. To avoid a loss of bread volume, it is recommended to add the chopped pieces during the last 2 or 3 minutes of mixing at low speed, ensuring even distribution without damaging the viscoelastic structure that has already developed.
