Format:
25 kg sack
Big Bag 800 Kg
Harinas Polo Toasted Rye Grain: Crunchy Texture and Unique Color.
Harinas Polo’s Toasted Rye Grain is a high-purity technical industrial ingredient obtained through the controlled roasting of rye grain (Secale cereale) of 100% Spanish origin. This process imparts a unique organoleptic profile, with slight variations in roast levels between batches that lend an artisanal visual and aromatic character to finished products.
Harinas Polo’s Toasted Rye Grain is a high-purity technical industrial ingredient obtained through the controlled roasting of rye grain (Secale cereale) of 100% Spanish origin. This process imparts a unique organoleptic profile, with slight variations in roast levels between batches that lend an artisanal visual and aromatic character to finished products.
1. Batters and Fine Pastry (Sponge Cakes, Cupcakes, and Muffins):
Applications in the Food Industry:
Inclusion in Specialty and Rustic Breads: Adds visible inclusions, a crunch to the crumb, and an attractive, contrasting color to whole-wheat, multigrain, or crusty breads.
Surface Decoration and Topping: Applied to the crust of the products before baking to enhance visual appeal and provide a pronounced roasted aroma.
Soaking and Scalding: Ideal for pre-soaking in water before kneading, softening the grain and imparting malty notes to the entire bread matrix.
Technical Dosing Guidelines:
Use as a Bulk Inclusion (5% to 15%): Added directly at the end of mixing to maintain the physical integrity of the grain and distribute it evenly throughout the crumb.
Use for External Decoration: Quantity to taste, depending on the desired level of visual coverage and crunch on the crust.
Physicochemical, Granulometric, and Safety Parameters.
Strict laboratory controls ensure that the product rigorously complies with Royal Decree 677/2016 and European Union safety regulations:
Physicochemical Parameters (RD 677/2016):
Humidity: <10.0%.
Ashes: <2.0%.
Fat Matter: "<3.0%.
Protein: >7.0%.
Microbiological Parameters (Internal Limit):
Total Mesophilic Aerobes: <1.0 x 10^6 ufc/g.
Molds and Yeasts: <1.0 x 10^4 ufc/g.
E. coli: <1.0 x 10^2 ufc/g.
Salmonella: No detectada en 25 g.
Contaminants and Mycotoxins (Reg. (EC) 2023/915):
It is strictly controlled to ensure the safety of the production area:
Límites máximos estrictamente controlados: Aflatoxina B1 (<2ppb), Aflatoxinas Totales (<4ppb), Ocratoxina A (<3 ppb), Deoxinivalenol (<600 ppb), Zearalenona (<75 ppb), Cadmio (<0.1 ppm), Lead (<0.20 ppm) y Alcaloides de cornezuelo (<250 ppb). Cumple con los niveles máximos de la UE para el residuo de la suma de toxinas T-2 y HT-2 (<20 ppb), pesticidas (Reg. CE 396/2005) y cloratos (Reg. CE 2020/749).
Nutritional Chart ( 100g)
The roasting process reduces the grain's moisture content (<10.0%) and inactivates enzymatic components, preventing the grain from excessively absorbing water from the dough during kneading or weakening the gluten network. Furthermore, it develops toasted cereal aromas and caramelization notes that significantly enrich the bread's organoleptic profile.
To address this technical challenge in gluten-free baked goods, the industry employs two strategies: the use of hydrocolloids (such as xanthan gum or guar gum), which artificially mimic the viscosity and elasticity of gluten, or subjecting the flour to pre-gelatinization processes (producing pre-gelatinized flours), in which physically modified starches act as a structural framework that traps water and binds the dough together.
When stored in a sealed bag under recommended conditions (cool, dry, and protected from light), the product remains stable for 5 months. Once the bag is opened, the shelf life is reduced to one month due to exposure to oxygen and ambient humidity—factors that could alter the crunch and the aromatic properties of the roast.
Although mustard is neither an ingredient nor processed on the same production line, there is a proven risk of cross-contamination in the raw material at the agricultural source (due to adjacent crops or shared transport in the field). Therefore, in compliance with EU Regulation 1169/2011, it is mandatory to include a precautionary warning regarding traces of mustard on the packaging.
