Format:
5 kg bag
25 kg bag
Harinas Polo Rice Semolina: Crispier textures and lighter crumbs in every bake.
In the industrial formulation of premium baked goods, extruded snacks, pasta, and bread products with a textured crust, rice semolina is a key raw material for providing color, palatability, and a distinctive crunch. Harinas Polo’s Rice Semolina is a high-quality technical ingredient of agricultural origin from Spain.
Fully aligned with the Clean Label trend, this semolina stands out for being completely free of additives. Structurally, it consists of granular particles obtained from milling broken rice, composed primarily of the cereal's (Oryza sativa) granular endosperm. It offers complete operational versatility in the plant, allowing for direct inclusion within the dough or application on surfaces as a coating or topping, without any minimum or maximum percentage recommended by the manufacturer. As a pure rice derivative, it exhibits a uniform white color and a characteristic aroma and flavor.
Physicochemical Parameters, Degree of Purity, and Sanitary Control.
The mechanical, structural, and analytical properties of rice semolina meet rigorous control standards to ensure continuous flow in industrial hoppers and dosing units:
Structural Moisture Control: A critical maximum limit of <span class="math-inline" data-math="<15.0% is established, with an actual average analytical value of 14.23 g per 100 g, which is essential for the preservation and flowability of the grain.
Macronutrient Specification: The technical specification guarantees a protein concentration of 6.00\%" data-index-in-node="117">>6.00% and a strict maximum total ash limit of <span class="math-inline" data-math="<0.62%, validating its excellent degree of refinement. Additionally, it features a fat acidity value of <span class="math-inline" data-math="<150.0 mg KOH/100g to certify its lipid freshness.
Complete Nutritional Sheet (100g)
| Component Analytical | Average value per 100 g | Functionality and Impact on Rheological Mapping |
| Fats | 1.50 g | Controlled lipid content. Provides a minimal fraction of native endosperm fat that does not interfere with mechanical whipping. |
| Saturated | 0.44 g | Minimal natural saturated fraction, ideal for the profile of healthy products. |
| Monounsaturated | 0.38 g | Stable native monounsaturated fatty acids from the endosperm. |
| Polyunsaturated | 0.68 g | Residual polyunsaturated fraction of the cereal. |
| Trans | No declarados | Free from industrially produced trans fatty acids. |
| Carbohydrates | 74.50 g | Major component. It provides dense starch in granular form, which modifies gelatinization behavior and slows down rapid water absorption. |
| Of which sugars | Trazas | Minimal simple sugars, ideal for strict control of baking color and preventing premature browning. |
| Dietary Fiber | 0.70 g | Reduced yield due to the selective extraction of the endosperm, ensuring clean textures free of bran particles. |
| Proteins | 8.55 g | Proteins specific to rice (oryzenins). They do not form gluten, so their addition softens the elastic network of wheat doughs. |
| Ashes | 0.52 g | Low mineral level, confirming an excellent degree of purity in the milling of the polished grain. |
| Water (Moisture) | 14.23 g | Optimal and safe moisture percentage for stable storage. |
| Vitamin E | 0.1 mg | Negligible presence of a residual nature. |
| Salt / Sodium | 0.0063 g / 0.0025 g | Minimal native mineral micronutrients (6.3 mg salt / 2.5 mg sodium); ideal for "low-salt" formulations. |
| ENERGY VALUE | 344 Kcal / 1461 KJ | Official caloric density stipulated for the development of the final customer labeling. |
The main difference lies exclusively in the particle size and starch damage during the milling process. While rice flour is a fine powder with particles smaller than 150 microns, rice semolina has an intentionally coarser and more uniform particle size (typically between 250 and 500 microns).
From a rheological standpoint, because the particles are larger, semolina has a lower specific surface area, meaning it absorbs water much more slowly and gradually compared to fine flour. Furthermore, the milling process used to produce semolina drastically reduces the percentage of mechanically damaged starch. This allows the dough to maintain a controlled viscosity in its cold state, preventing it from becoming excessively sticky or pasty during the initial stages of industrial mixing.
In the extrusion industry (snacks, breakfast cereals) and gluten-free pasta manufacturing, rice semolina is the preferred technical substrate for two physical reasons:
Controlling expansion during extrusion: In twin-screw extruders, the coarse particle size of the semolina ensures uniform feeding and steady flow within the barrel. Under high-temperature, short-time (HTST) conditions, the semolina's particle size distribution precisely controls the rate of starch gelatinization, enabling homogeneous expansion, stable air cells, and a final texture that is crisp yet firm, without structural collapse.
Cooking resistance in pasta: In gluten-free pasta, rice semolina prevents the product from deforming or disintegrating in boiling water. Because it cooks more slowly from the outside in compared to fine flour, it preserves a firm *al dente* texture in the pasta's core, significantly reducing solid loss through leaching (the cooking water remains clear rather than cloudy).
Rice semolina is one of the best release agents and mechanical dusting agents for high-hydration doughs (such as ciabatta or pizza dough) due to its thermal and hydrophobic properties:
Bearing effect (Non-stick): Due to its crystalline granular shape and particle size, it acts like micro-bearings between the wet dough and conveyor belts, proofing cloths, or oven peels, preventing the dough from sticking without drying it out through excessive absorption.
High smoke point and thermal stability: Unlike fine wheat flours, which burn quickly on the oven floor—producing black smoke and bitter flavors (charring)—rice semolina withstands extreme baking temperatures (above 300°C) without burning.
Crispy finish: Since it does not blend into the dough, it remains on the outer surface, absorbing residual moisture from the crust during the first few minutes of baking and providing a uniform golden color and a crispy texture (crunch) highly valued in both artisanal and industrial markets.
