Innovation and Functionality from Harinas Polo.

At Harinas Polo, we raise the standard for industrial ingredients with our Heat-Treated Whole Grain Oat Flour. Thanks to an advanced thermal stabilization process, we achieve a product that combines the nutritional benefits of the whole grain with superior food safety and shelf life.

What is heat-treated oat flour?

Whole grain oat flour undergoes a controlled heat treatment (stabilization). This process inactivates the enzymes (lipases) responsible for rancidity, ensuring a fresh, neutral flavor for a much longer period. Additionally, this treatment slightly modifies the starch structure, improving digestibility and functional properties in blends.

Nutritional Analysis (100g)

Parameter	Average Value	% IR*
Value Energetic	365 kcal / 1530 kJ	18%
Fats Totals	6.5 g	9%
of which saturated	1.1 g	5%
Carbohydrates	58.0 g	22%
of which sugars	1.2 g	1%
Dietary Fiber	10.5 g	42%
Proteins	13.5 g	27%
Salt	0.01 g	<1%

*Reference intake of an average adult (8400 kJ / 2000 kcal).

Additional Technical Benefits:

Beta-glucan content: > 4g / 100g.
Oxidative Stability: Extended shelf life of up to 18 months under optimal conditions.
Label: 100% Whole Oat Flour. Without additives.

Specialists in the baking and pastry industry.

Harinas Polo’s Heat-Treated Whole Grain Oat Flour is a strategic ally for bakers and pastry chefs seeking clean labels (Clean Label) and healthy profiles:

Texture Improvement: Provides a softer crumb and residual moisture that extends the bread's freshness.
Partial Substitution: Allows for the substitution of a portion of wheat flour to create "Source of Fiber" products without sacrificing volume.
Cookies and Snacks: In industrial biscuit manufacturing, it provides a characteristic crunch and a toasted flavor highly appreciated by consumers.
Healthy Baking: Ideal for muffins, cakes, and pie crusts with a lower glycemic index.

Industrial Applications and Utilities:

Our whole grain oat flour is a versatile ingredient that suits various sectors of the food industry, thanks to its fine particle size and stability:

Beverage Industry: Ideal for producing plant-based drinks, smoothies, and meal-replacement shakes due to its excellent dispersibility.

Infant Nutrition: Its high level of microbiological safety and easy digestibility make it the perfect base for porridges and purées.

Sports Nutrition: Used in the formulation of energy supplements, protein bars, and ready-to-drink products.

Infant Nutrition: Its high level of microbiological safety and easy digestibility make it the perfect base for porridges and purées.

Are you ready to integrate the most complete cereal into your catalog?

Elevate the nutritional profile of your products with the confidence of Harinas Polo. Contact us today to learn about our grain, flake, and flour formats, and receive personalized advice for your business.

What benefits does heat treatment provide to whole-grain oat flour?

Whole-grain oats are naturally rich in lipids and enzymes (such as lipase). Without proper treatment, these enzymes trigger fat degradation, causing a bitter taste and premature rancidity. The heat treatment process applies controlled heat and moisture to:

Inactivate the enzymes responsible for rancidity: Dramatically prolonging the useful life (commercial life) of flour and the products made with it.
Ensuring organoleptic stability: Maintains a smooth, sweet flavor with very pleasant toasted notes over time, without flavor alterations.
Food safety: Reduces the initial microbiological load of the whole grain, offering a safer and more stable ingredient for industrial formulations.

How does heat-treated whole wheat flour improve dough behavior?

On a technical level, heat treatment slightly modifies the starch and proteins of the cereal, which translates into direct operational advantages in the workshop:

Greater and faster water absorption capacity: Since the starch is partially gelatinized by heat, the flour absorbs and retains moisture better, which helps produce doughs that are easier to handle and final products that are moister.
Clean-label substitution: Allows for the incorporation of a high percentage of whole-grain oats into bread, cookie, or snack recipes without the need for artificial stabilizing additives or improvers.
Improved textures: In cookie and cake making, it provides a finer, more tender consistency that is less gritty than conventional raw whole-wheat flour.

In which professional applications is the use of this specific oat flour recommended?

Thanks to its stability and nutritional profile (retaining all the fiber and beta-glucans of the whole grain), Harinas Polo’s heat-treated whole-grain flour is ideal for:

Healthy and sourdough baking: To enrich rustic or pan loaves, adding extra fiber and a unique toasted aroma without compromising the bread's shelf life.
Sports nutrition and supplementation: Perfect for instant oatmeal, shakes, or porridges, as the heat treatment improves starch digestibility and prevents stomach discomfort.
Bakery and snacking industries: Production of digestive biscuits, energy bars, crackers, and sponge cakes that require a long shelf life on supermarket shelves without losing freshness or flavor.