Barley from Harinas Polo: Functional Ingredient for the Food Industry and Professional Baking.
The barley (Hordeum vulgare) selected by Harinas Polo stands out as a versatile, highly nutritious solution for the food processing industry. Thanks to controlled processing, this cereal offers unique rheological properties, enhancing the texture, color, and nutritional profile of bakery products, snacks, and processed foods.
Value Added in Industrial Bread and Pastry Making:
The incorporation of barley flour or barley derivatives into professional formulations enables:
Crumb optimization: Improves moisture retention and the shelf life of the final product.
Enzyme Profile: Provides natural maltodextrins that promote fermentation and the development of complex aromas.
Clean Label: A natural substitute for chemical improvers to achieve golden hues and rustic flavors.
Recommended Industrial Applications.
- Technical Baking: Multigrain mixes and whole-grain breads.
- Healthy Baked Goods: High-fiber cookies and cereal bars.
- Beverage Industry: Base for malt extracts and plant-based drinks.
- Starch Substitute: Natural thickening agent in industrial soups and sauces.
Nutritional Specifications (Per 100g)
The average analytical profile of the processed barley is detailed below; this is essential for developing the nutritional value tables for the final packaging:
Micronutrients and Functional Benefits.
Harinas Polo’s barley not only meets superior milling standards but also incorporates key components for today’s consumer:
1. Rich in Beta-glucans:
A soluble fiber recognized by EFSA for its ability to maintain normal blood cholesterol levels; ideal for "Heart Healthy" product lines.
2. Índice Glucémico (IG) Moderado:
Su estructura de carbohidratos complejos proporciona una liberación de energía sostenida, un atributo crítico para productos dirigidos a deportistas y salud metabólica.
3. Mineral Density:
Significant contribution of magnesium, phosphorus, and potassium, as well as B-group vitamins, enhancing the nutritional value of artisanal and industrial bread.
We guarantee complete traceability from the origin to the workshop or production plant. Our barley undergoes rigorous quality controls to ensure the absence of contaminants and a constant granulometry.
Yes, barley contains gluten, although in smaller quantities and with a different protein structure than wheat. Therefore, it is not suitable for people with celiac disease, but it provides interesting extensibility in artisanal doughs.
To achieve good loaf volume and the aromatic benefits of barley, we recommend a substitution rate of between 10% and 20%. Exceeding 30% can weaken the gluten network and result in denser loaves (a characteristic desired in certain styles of German bread).
Due to its high fiber content and moisture-retaining properties, breads made with our barley flour tend to have a slightly longer shelf life, keeping the crumb tender for longer compared to refined wheat breads.
