Harinas Polo Natural Rye Grain: The purity of the native grain.

Harinas Polo Whole Rye (Grain) is a premium raw material consisting of clean, graded rye grain (Secale cereale) sourced 100% from Spain.

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

Applications in the Food Industry:

In-House Milling: Ideal for artisanal flour producers or bakeries that mill their own fresh whole-grain rye flour using stone or roller mills.
Soaked, Scalded, and Pumpernickel: Grain suitable for soaking or precooking, which softens its structure and allows it to be incorporated into Nordic or Central European-style breads (Pumpernickel).
Exterior Decoration and Finish: Use as a rustic topping on the surface of loaves and specialty breads.

Technical Dosing Guidelines:

As Milled Flour (up to 100%): Direct use after milling, according to the recipe for the desired bread.
As Soaked Whole Grain (10% to 30%): Incorporation during the final stage of kneading, following hydration/cooking of the grain.

Nutritional Chart ( 100g)

Component Analytical	Specific value per 100 g	Functionality and Industrial Impact on the Masses Text
Carbohydrates	74.20 g	Native matrix of whole starches for energy supply and structure.
Of which sugars	0.31 g	Minimal presence of free simple sugars.
Proteins	7.90 g	Native plant protein from unaltered whole grain.
Fats	2.20 g	Natural fats preserved entirely within the grain germ.
Saturated	0.31 g	Negligible intake of saturated fatty acids.
Monounsaturated	–	Native lipid trace.
Polyunsaturated	–	Native lipid trace.
Dietary Fiber	8.50 g	High fiber content that promotes water retention and crumb density.
Water	5.84 g	Very low moisture content that maximizes microbiological stability.
Ashes	1.36 g	Natural mineral content preserved in the pericarp and aleurone of the grain.
Salt / Sodium	$<0.3\text{ mg}$ / $<0.12\text{ mg}$	Virtually zero concentration of native sodium.
ENERGY VALUE	365 Kcal / 1545 KJ	High, concentrated caloric value typical of whole dry grain.

¿Por qué el grano de centeno entero presenta un nivel de humedad tan bajo (5.84% analítico / <15.0% técnico)?

The low moisture content of the native grain ( $5.84\%$ actual analytical value) ensures low water activity ( $a_w$ ), inhibiting microbial proliferation or mold growth during storage in sacks or Big Bags. This guarantees a shelf life of 6 months under dry conditions.

Does whole rye grain require any pre-treatment before being added directly to bread dough?

Yes. Since it is a whole, dry grain, if added directly to the dough without grinding or precooking, it will compete for the water in the formula and be hard to chew. It is recommended to scald it (using hot water) or soak it for 12–24 hours to soften the pericarp before adding it.