Format:
5 kg bag
25 kg bag
Harinas Polo Corn Flour: Fluffiness, a distinctive aroma, and unique appeal
In the formulation of bakery products, biscuits, and technical snacks, diversifying with naturally gluten-free grains—such as corn—has become an essential strategy for providing color, crunchy textures, and distinctive aroma profiles. Harinas Polo’s Corn Flour is a raw material of high purity and technical suitability.
It is obtained exclusively from the milling of corn kernels (Zea mays L.) that have been previously degerminated, and are mature, sound, dry, and industrially cleaned. The result is a fine, light yellow flour that exhibits a characteristic, clean aroma and flavor. As it is a natural agricultural product, its organoleptic qualities may show slight variations between batches due to local weather conditions and geographical origin.
Physicochemical parameters.
The rigorous degerming and controlled milling processes at the mill ensure strict analytical limits to safeguard product stability:
Critical Moisture Control: A maximum tolerable limit of <span class="math-inline" data-math="<15.0% is established. Keeping free water below this threshold is essential to mitigate enzymatic activity and prevent lipid hydrolysis processes during storage.
Macro-structural Components: Technical specifications limit the fat content to a maximum of <span class="math-inline" data-math="<2.0% of the dry matter—a notably low value achieved through the efficiency of the preliminary degermination process (removal of the oil-rich germ). The maximum total ash content is set at <span class="math-inline" data-math="<1.0%, ensuring a clean product.
Complete Nutritional Sheet (100g)
| Component Analytical | Average value per 100 g | Functionality and Impact on Rheological Mapping |
| Fats | <2.0 g | Minimal lipid content. Thanks to mechanical degermination at the source, the fat fraction prone to oxidation is removed, ensuring excellent stability against rancidity throughout its shelf life. |
| Saturated | Bajo / Residual | Negligible saturated fat fraction derived from the native components of the endosperm. |
| Carbohydrates | aprox 75.0 – 78.0 g | Major component (primarily starch). Corn starch has a high gelatinization temperature. During baking, it retains water, contributes softness to the crumb, and creates crispy structures in cookies and extruded snacks. |
| Of which sugars | <1.5 g | Minimal simple sugars; provides excellent control over crust browning (Maillard reaction) in the oven. |
| Fiber | aprox 2.0 – 3.0 g | Low-to-moderate fiber content due to the refining and milling process, avoiding coarse physical interference during kneading. |
| Proteins | aprox 7.0 – 8.5 g | Native proteins (primarily zein). As non-gluten-forming proteins, they do not develop an elastic viscoelastic network. Their addition to wheat doughs dilutes dough strength, making them ideal for products that are brittle or highly extensible. |
| Ashes | <1.0 g | Low mineral content, confirming a high degree of purity in the endosperm milling and the absence of external impurities. |
| Water (Moisture) | <15.0 g | Free water level strictly controlled below the legal limit to prevent fungal proliferation and microbiological alterations in the silo or warehouse. |
| Salt / Sodium | aprox 0.025 g} / 0.01 g | Minimal trace minerals naturally present in the grain. The levels are virtually negligible, facilitating precise sodium balancing in low-salt formulations. |
| ENERGY VALUE | aprox 350 Kcal / 1485 KJ | Official caloric density stipulated for the calculation of labeling and nutritional values for the client's finished product. |
The germ is the part of the corn kernel where virtually all of its oils and lipids are concentrated. If the corn were milled whole, the resulting flour would have a high fat content and a large amount of unsaturated fatty acids exposed to oxygen. By employing a preliminary mechanical degerming process, Harinas Polo ensures that the fat content of this flour is reduced to a strict <2.0%. Eliminating the lipid substrate minimizes the risk of auto-oxidation (rancidity), allowing the product to retain its organoleptic qualities intact for months in sealed bags without developing rancid odors or flavors.
Corn flour primarily contributes starch and zein-type proteins, which lack the ability to form a viscoelastic gluten network upon hydration. Operationally, incorporating corn flour into a wheat bread recipe creates a "gluten dilution" effect. The dough becomes more extensible and less tenacious, with reduced gas-retention capacity; this results in bread with slightly lower volume but a softer, moister crumb and a shorter (more brittle) structure. Additionally, thanks to the cereal's natural carotenes, it imparts an attractive golden-yellow hue to the crumb and accelerates crust browning during baking.
