Format:
5 kg bag
25 kg bag
Harinas Polo Toasted Whole Corn Flour: Deep aroma and toasted notes that bring out the flavor.
In the development of premium baked goods, artisanal breads, and snacks with complex sensory profiles, applying heat prior to milling is a fundamental technique for locking in aromas and stabilizing nutrients. Harinas Polo’s Toasted Whole Grain Corn Flour is a specialized raw material sourced 100% from Spain.
In line with market demands for clean label ingredients, this product is 100% free from artificial additives. It is obtained exclusively by milling whole corn kernels (Zea mays L.) that have undergone a controlled thermal roasting process. As a whole-grain product, it retains all the anatomical parts of the cereal (endosperm, germ, and bran). Due to sugar caramelization and Maillard reactions occurring during roasting, the ingredient exhibits a distinctive color and an intensely toasted aroma and flavor, with slight variations in shade between batches depending on harvest variables and oven processing conditions.
Physicochemical Parameters, Stability Control, and Sanitary Quality.
Heat treatment of the whole grain imparts unique analytical characteristics to this flour, which are monitored under strict internal tolerances:
Stability via Low Moisture: A maximum limit of <span class="math-inline" data-math="<15.0% is established. However, due to the prior roasting process, actual residual moisture levels are considerably low, which drastically reduces free water activity and protects the ingredient from fungal spoilage.
Preservation of the Whole Fat Fraction: As a whole-grain product made by grinding the kernel along with its germ, it contains fatty acids native to the corn. Thermal roasting inactivates the cereal's native lipase enzymes, preventing lipid hydrolysis and counteracting premature rancidity.
Purity and Milling Quality: Mineral residue (ash) and crude fiber levels are guaranteed to be consistent with a pure, whole-plant profile, maintaining the plant's botanical purity index at an optimal standard.
Complete Nutritional Sheet (100g)
| Component Analytical | Valor Promedio Estimado por 100 g | Functionality and Impact on Rheological Mapping |
| Fats | approx 3.5 – 4.5 g | Moderate-to-high lipid content. It comes directly from the germ of whole-grain corn. Although the oils are susceptible to oxidation, heat-toasting inactivates enzymes (lipases), helping to stabilize the flour throughout its 6-month shelf life. |
| Saturated | approx 0.5 – 0.7 g | Minimal saturated fatty acids, with a predominance of the unsaturated fatty acids characteristic of the cereal. |
| Carbohydrates | approx 66.0 – 70.0 g | Primarily heat-modified starches. The roasting process pre-gelatinizes and partially dextrinizes the starch chains, allowing for faster cold-water absorption during kneading. |
| Of which sugars | approx 1.5 – 2.5 g | Slightly superior to raw flour due to the breakdown of complex starches by heat. It promotes the Maillard reaction in the oven. |
| Dietary Fiber | approx 6.0 – 8.0 g | High content. Contains the entire bran (the outer layers of the grain). It massively increases the dough's water absorption, requiring careful monitoring of consistency in the bakery to avoid dry dough. |
| Proteins | approx 7.5 – 9.0 g | Native corn proteins (zeins). They lack the ability to form gluten. In breadmaking, they dilute dough strength (W), shortening the structure to yield more tender crumbs or crumbly textures in cookies. |
| Ashes | approx 1.2 – 1.6 g | High mineral residue that confirms and validates the product's 100% whole-grain nature (presence of bran and germ). |
| Water (Moisture) | <15.0 g | Controlled percentage of free water. Due to the prior roasting stage, actual moisture content is typically low, ensuring excellent microbiological safety. |
| Salt / Sodium | approx 0.025 g/ 0.01 g | Negligible residual native sodium content, ideal for strict control of the salt balance in industrial formulations. |
| ENERGY VALUE | approx 345 Kcal 1450 KJ | Official caloric density for label development and client nutritional declaration calculations. |
As this is a whole-grain flour, the corn kernel is milled in its entirety, including the germ, which is rich in unsaturated fatty acids. Although the physical roasting process inactivates lipase enzymes (helping to prevent hydrolytic rancidity), the oils remain exposed to atmospheric oxygen. Over time, this triggers lipid auto-oxidation processes. Therefore, to ensure the organoleptic profile (toasted flavor and aroma) does not shift toward rancid notes, Harinas Polo sets a technical shelf life of 6 months—reducing to 1 month once the bag is opened due to the constant renewal of oxygen in the production environment.
The heat treatment involved in roasting subjects the grain to high temperatures prior to milling, causing a physical modification in the starch structure known as **partial gelatinization or thermal dextrinization**. This process breaks down some starch granules and glucose chains in a controlled manner. From a rheological standpoint, this means that toasted whole-grain corn flour exhibits a near-instantaneous increase in water absorption during the initial minutes of cold mixing. Furthermore, by providing thermally modified simple sugars, it significantly accelerates the development of a golden crust color during baking.
Corn is biologically free from gluten proteins and mandatory declarable allergens. However, the unified technical data sheet (V2) identifies a risk of cross-contamination with sesame (CC: Yes) at the Harinas Polo processing facilities. Since the product is processed, stored, or packaged in a plant where sesame seeds are handled for the baking industry, there is a possibility of airborne or mechanical micro-traces remaining on shared equipment. Therefore, the client's Quality Department is required to carry this warning over to the final product label in order to comply with Regulation (EU) No 1169/2011.
