Format:
5 kg bag
25 kg bag
Big Bag 800 kg
Bulk
Maximum Fiber and Traditional Flavor.
Harinas Polo’s Whole Rye Flour is obtained by milling the entire grain, preserving both the bran and the germ. This integrity of the grain provides an exceptional nutritional profile and a rich flavor density that meets the growing demand for authentic whole-grain products with transparent labeling (Clean Label).
Technical and Functional Properties:
High Absorption Capacity: Thanks to its natural pentosans, it retains more water, resulting in a moister crumb and prolonged freshness.
Rich in Dietary Fiber: Its high fiber content—both soluble and insoluble—improves the bread's texture and offers added value for digestive health.
Intense Aroma and Flavor: By retaining all layers of the grain, it offers deep, earthy notes that define the character of rustic baking.
Low Glycemic Index: Ideal for formulations aimed at consumers seeking sustained energy release.
Recommended Industrial Applications:
- Healthy Bakery: 100% whole grain breads, high-fiber sliced breads, and multigrain blends.
- Whole-Grain Pastries: Rustic cookies, rye crackers, and nutritious cereal bars.
- Sourdough Starters: An optimal substrate for sourdough cultures due to its high enzymatic activity and nutritional content.
- Functional Snacks: Whole-grain breadsticks and *picos* with a high sensory profile.
Nutritional Chart ( 100g)
Functional and Nutritional Benefits:
Natural Prebiotic: The arabinoxylans found in whole-grain rye promote the growth of beneficial gut microbiota.
Natural Satiety Agent: The viscosity of its soluble fiber increases the feeling of fullness, a key attribute in weight-management products.
Mineral Density: A natural source of magnesium, phosphorus, and zinc, essential for energy metabolism.
Guaranteed Quality.
At Harinas Polo, we ensure a fine, uniform grind for our whole wheat flour, allowing for excellent integration into automated industrial processes without compromising the rustic texture sought by the end consumer.
As a whole-grain flour, it fully retains the cereal's outer layers. The bran doubles the content of insoluble pentosans (hemicelluloses) compared to sifted rye. Rheologically, this translates to an extraordinarily high water absorption capacity, inherently requiring hydration levels exceeding 80% or 90% in pure doughs.
However, the physical bran particles exert a shearing effect on the viscosity. Since whole-grain rye does not form an elastic gluten network, mixing times in the bakery must be extremely short and gentle—just long enough to homogenize and hydrate the ingredients. Excessive mechanical mixing would break the bonds of the soluble pentosans, turning the dough into a collapsed, excessively sticky, and unmanageable matrix.
The bran and germ of the rye grain harbor the highest concentration of the cereal's native alpha-amylase enzymes and phytases. Consequently, whole rye flour exhibits very high amylolytic activity and a structurally low Falling Number.
During the baking phase, this massive enzymatic load degrades starches at high speed, transforming them into simple sugars. If the starch decomposes before reaching its gelatinization temperature (between 55°C and 65°C), the dough completely loses its ability to retain the released water, causing the technical phenomenon of crumb liquefaction (wet, rubbery crumb detached from the crust). To neutralize this enzymatic excess in a 100% natural way, it is strictly mandatory to guide the process through prolonged acidification with culture sourdough, whose lowering of pH blocks alpha-amylases and stabilizes the structure of the bread.
Harinas Polo's Whole Rye Flour offers a distinct added value both for process optimization and for compliance with clean labels (Clean Label):
Extended shelf life: The pentosans in whole-grain bran act as biological water-binding agents. During baking, they firmly trap moisture and release it very gradually over the following days, drastically delaying starch retrogradation. This allows the bread to remain tender, moist, and fresh for weeks—naturally, without the use of chemical preservatives.
Premium nutritional profile: By retaining the germ and bran, the flour triples the content of dietary fiber (especially arabinoxylans and beta-glucans), antioxidant phenolic compounds, and essential minerals (magnesium, potassium, phosphorus) compared to refined wheat flours. This results in a final product with a highly attractive dark brown color, a complex, earthy aroma, and a flavor with a distinctively rustic character.
Why choose Harinas Polo for your business?
If you are looking for a supplier that combines technical consistency and personalized advice, we are your strategic partner. Our flours are designed to offer stability in the bakery, allowing the baker to focus on what matters most: the art of creation.
Harinas Polo: Milling the future with the experience of the past.
