Format:
5 kg bag
25 kg bag
Harinas Polo Inactive Rye Sourdough: Controlled acidity, intense aroma, and rustic color.
Harinas Polo’s Sourdough (Deactivated Rye Sourdough) is a high-purity technical concentrate (100% purity) produced in Germany through the natural fermentation of rye flour using selected lactic acid bacteria, followed by a deactivation process. This dehydrated flour contains no additives and is free from genetically modified organisms (Non-GMO).
It is specially designed for the production of breads and other baked goods that require enhanced flavor, fermentation aroma, and the characteristic acidity of traditional or Central European-style breads, without the variability associated with live sourdough. In terms of sensory characteristics, it stands out for its intense brown color and a highly expressive, authentic, and clean aroma and flavor profile, free from any off-notes or unpleasant aftertaste.
1. Batters and Fine Pastry (Sponge Cakes, Cupcakes, and Muffins):
Applications in the Food Industry:
Rye and Rustic Breads: Provides a standardized acidity level (TTA 180–210) that inhibits excessive amylase activity in rye, stabilizing the crumb and preventing sticky dough.
Specialty Wheat Breads: Provides a mellowed flavor profile, fermentation notes, and a highly distinctive golden or toasted crust hue.
Technical Substitute for Live Sourdough: Ensures batch-to-batch consistency in industrial processes without relying on refresh cycles, fermentation times, or microbiological variations.
Technical Dosing Guidelines:
Rye-based breads: Typical dosage of 5% to 6% (calculated based on the total rye flour).
Wheat Breads or Specialty Breads: Recommended dosage of 0.5% to 2.0% to enhance color and aroma profile without excessive acidification.
Physicochemical, Granulometric, and Safety Parameters.
Parámetros Físico-Químicos:
Humidity: <8.0%.
Ash <6.0%.
Total Titratable Acidity (TTA): 180-210 (in 10% solution up to pH 8.5, titrated with 0.1 N NaOH).
Fat Content: <4.0%.
Protein: >12.0%.
Particle size distribution:
<300 microns} = 79%.
<530 microns} = 20%.
>530 microns} = 1.0%.
Nutritional Chart ( 100g)
| Component Analytical | Specific value per 100 g | Functionality and Industrial Impact on the Masses Text |
| Carbohydrates | 36.50 g | Concentration reduced due to prior consumption during lactic fermentation. |
| Of which sugars | 1.0 g | Minimal presence of residual simple sugars. |
| Proteins | 13.5 g | High-protein concentrate derived from fermented rye. |
| Fats | 3.0 g | Native fatty acid profile of the cereal. |
| Saturated | 0.20 g | Minimal presence of saturated fatty acids. |
| Monounsaturated | – | Native lipid trace. |
| Polyunsaturated | – | Native lipid trace. |
| Dietary Fiber | 34.0 g | Extraordinary fiber concentration (34%) that drastically increases water-holding capacity. |
| Water | 8.0 g | Extremely low moisture level that ensures chemical stability and preservation. |
| Ashes | 5.0 g | High mineral density characteristic of the dehydrated fermentation process. |
| Salt / Sodium | 0.05 g / 0.02 g | Minimal salt content. |
| ENERGY VALUE | 276 Kcal / 1156 KJ | Moderate caloric content with maximum functional density. |
No. Since it has been thermally deactivated, the yeasts and lactic acid bacteria are no longer alive; therefore, it does not produce gas or act as a leavening agent. Its function is strictly to acidify, provide aroma, structure the crumb, and extend the bread's shelf life. It must be used in conjunction with baker's yeast or an active sourdough starter.
Rye lacks a strong gluten network and relies on its pentosans and starches to form its structure. Rye amylase enzymes can rapidly degrade starch during baking if the pH is high. The acidity provided by this ingredient (TTA 180–210) lowers the dough pH, inactivating excess amylases and ensuring a firm, elastic, and non-sticky crumb.
During the biological fermentation process prior to dehydration, bacteria preferentially consume the soluble carbohydrates and simple sugars in the rye. This results in a natural concentration of non-digestible components (dietary fiber) and minerals, turning it into a concentrated, fiber-rich ingredient (34%) with an exceptionally high water-holding capacity during dough mixing.
