Format:
25 kg sack
Harinas Polo Cracked Spelt: Technical Evaluation, Nutritional Breakdown, and Allergens.
Harinas Polo's Cracked Spelt is a pure industrial ingredient obtained exclusively through the physical cracking of the spelt wheat grain (Triticum spelta).
In accordance with the sectoral legal framework, it is classified as an intermediate product, meaning that under no circumstances is it intended for the final consumer in its raw state; it mandatorily requires a prior thermal transformation or industrial cooking process at a factory or production facility.
Based on the "Clean Label" philosophy, it is a 100% natural product and completely free of artificial additives. Visually, it has a light brown/cream color, and its organoleptic profile (aroma and flavor) is typical of cereal, with no off-notes. As a direct agricultural derivative, slight natural variations in color or aroma—due to geographical origin and local weather conditions—are acceptable. There are no percentage restrictions (recommended minimum or maximum) for use in customer formulations, making it easy to use directly in the production of breads and baked goods.
Complete Nutritional Sheet (100g)
| Component Analytical | Average value per 100 g | Functionality and Industrial Impact in the Production Workshop |
| Fats | 3.60 g | They add moistness and softness to the crumb, enhancing extensibility. |
| Saturated | 0.50 g | Very low saturated fatty acid content. |
| Carbohydrates | 63.70 g | Complex native starches that provide the support and base structure for baking. |
| Of which sugars | 0.40 g | Residual presence of free sugars; ensures a slow and controlled fermentation. |
| Dietary Fiber | 8.30 g | Very high fiber content. By retaining the whole grain layers, it increases the dough's free water absorption. |
| Proteins | 12.70 g | Excellent protein content ( >12%). As an ancient wheat variety, it provides essential amino acids and develops gluten. |
| Ashes | 1.70 g | Refers to the native mineral content that remains intact after the cutting process. |
| Water (Actual Moisture) | 10.0 g | Actual batch water level, ensuring excellent stability against rancidity. |
| Salt / Sodium | 0.05 g / 0.02 g | Negligible sodium content; ideal for healthy or heart-friendly bakery products. |
| ENERGY VALUE | 355 Kcal / 1498 KJ | Official standardized caloric density for the final recipe balance. |
Unlike fine flour, where particles integrate homogeneously into the protein network, chopped spelt provides visible, distinct fragments of the whole grain. From a technical standpoint, this slows the dough's initial hydration rate (chopped grain takes longer to absorb water than fine flour), but over the medium term, it creates points of localized moisture retention. Upon baking, it yields a highly prized crunchy texture and a rustic, artisanal appearance (if used as an external topping) and prevents the crumb from becoming overly heavy or dense, keeping complex starches less immediately exposed to fermentation.
Although it has an excellent protein content (12.70 g per 100 g), the gluten in spelt (*Triticum spelta*) differs significantly from that of common wheat (*Triticum aestivum*). Spelt proteins form a gluten network with high extensibility but lower elasticity and tenacity. If the dough undergoes very intense or prolonged industrial mechanical kneading, the structure can quickly weaken or collapse, causing the dough to become sticky. For this reason, cracked spelt is commonly used in combination with strong flours, or it requires gentle, controlled kneading in the bakery to preserve the volume integrity of the loaves.
