Harinas Polo Rye Flakes: Whole-grain flavor and maximum versatility.

Harinas Polo Rye Flakes are a high-quality, whole-grain ingredient made from sound, clean rye grain, processed via precision rolling, and 100% Spanish in origin.

They are suitable for human consumption—whether directly or after cooking or processing—serving as a finished product or as an intermediate technical ingredient in the food industry. They are specifically designed for inclusion in bread dough and/or for use as an external topping on rustic breads, biscuits, breakfast cereals, and energy bars. In terms of organoleptic properties, they are notable for an attractive greenish-brown color (with potential natural variations depending on geographic and climatic origin) and an aroma and flavor profile typical of rye—clean and free from off-notes or unpleasant aftertastes.

1. Batters and Fine Pastry (Sponge Cakes, Cupcakes, and Muffins):

Applications in the Food Industry:

Multigrain and Rustic Breads: Inclusion within the dough to provide a tender yet structured texture and an aesthetically appealing, marbled crumb.
Exterior Coating (Topping): Applied directly to the surface of breads and rolls before baking to achieve an artisanal finish with a natural crunch.
Breakfast Cereals, Muesli, and Energy Bars: For direct consumption or lightly toasted and mixed with nuts, taking advantage of their high nutritional fiber content (14.0 g/100 g).

Technical Dosing Guidelines:

Use as Mass Inclusion (5% to 20%): Pre-hydration or incorporation during the final stages of kneading is recommended to maintain the visual integrity of the rolled flake.
Use as a Topping: Dosage at discretion, depending on the desired crust coverage.

Nutritional Chart ( 100g)

Component Analytical	Specific value per 100 g	Functionality and Industrial Impact on the Masses Text
Carbohydrates	64.0 g	A primary source of complex starches that provide sustained energy.
Of which sugars	1.70 g	Minimal simple sugars naturally present in the whole grain.
Proteins	10.0 g	High natural protein content characteristic of rolled rye.
Fats	0.5 g	Very low lipid profile, ideal for light and healthy formulations.
Saturated	0.1 g	Minimal presence of saturated fatty acids.
Monounsaturated	–	Native lipid trace.
Polyunsaturated	–	Native lipid trace.
Dietary Fiber	14.0 g	Exceptional fiber level that boosts water retention and promotes satiety.
Water	9.5 g	Optimized moisture content after lamination to maximize shelf life.
Ashes	2.0 g	High native mineral content inherent to the whole grain.
Salt / Sodium	10.0 mg / 4.0 mg	Negligible natural sodium content.
ENERGY VALUE	323 Kcal / 1364 KJ	Balanced caloric performance, ideal for functional and whole foods.

Do you know the properties of barley flakes?

How does the high fiber content (14.0 g/100 g) of rye flakes influence dough hydration?

Whole-grain dietary fiber acts like a natural sponge. When the flakes are incorporated directly into the dough, they absorb a significant portion of the available water; therefore, it is advisable to increase the overall hydration percentage in the formula or to scald or soak the flakes prior to mixing.

Why do rye flakes have a shelf life of 12 months compared to other forms of rye?

The rolling process and the low final moisture level ( $\le 12.0\%$ ) provide great physicochemical and microbiological stability (with mold/yeast counts of <span class="math-inline" data-math="<1 x 10^2 ufc/g), slowing down oxidative rancidity processes within the sealed bag.