Harinas Polo Coarse Corn Semolina: Maximum crunch and golden color.

Harinas Polo Coarse Corn Semolina is an ingredient with controlled particle size obtained by milling corn kernels (Zea mays), consisting primarily of the cereal's endosperm.

It is specially designed for the production of breads and other baked goods, serving either as a direct inclusion in the dough or as an exterior finish (topping). In terms of sensory characteristics, it stands out for its striking light yellow color and an aroma and flavor profile typical of corn.

1. Batters and Fine Pastry (Sponge Cakes, Cupcakes, and Muffins):

Applications in the Food Industry:

Exterior Coating and Base for Breads (English Muffins and Pizzas): Used as a separating layer on the base of doughs before baking; it adds crunch, prevents the dough from sticking to the oven floor, and provides a rustic appearance.
Inclusion in Bakery Doughs and Extruded Products: Adds visible yellow specks to the crumb, a characteristic crunch, and a distinctive sweet native corn flavor.
Production of Polenta and Extruded Snacks: An ideal base for hydrothermal cooking or industrial extrusion processes, thanks to its uniform particle size (710\text{ and }>500\text{ microns} = 65\text{--}85\%" data-index-in-node="151">>710 and >500 microns = 65–85%).

Technical Dosing Guidelines:

Usage as a Bulk Inclusion: No recommended minimum/maximum percentage (typically between 5% and 20%, depending on the desired level of crunchiness).
Use as Coating / Topping / Base: Sprinkle freely over the base or crust.

Nutritional Chart ( 100g)

Component Analytical	Specific value per 100 g	Functionality and Industrial Impact on the Masses Text
Carbohydrates	78.50 g	Starch-rich matrix derived from maize endosperm.
Of which sugars	0.60 g	Minimal simple sugars naturally present in the cereal.
Proteins	5.50 g	Native protein contribution (zein) without gluten network formation.
Fats	1.00 g	Very low fat content derived from the degermed endosperm.
Saturated	0.2 g	Minimal saturated fatty acids.
Monounsaturated	0.3 g	Native monounsaturated fat profile.
Polyunsaturated	0.7 g	Native polyunsaturated fatty acid profile.
Dietary Fiber	1.90 g	Low fiber content, but with a structural nature suitable for texturizing.
Water	12.5 g	Balanced moisture that promotes flow and shelf life.
Ashes	0.60 g	Very low residual mineral content of the purified endosperm.
Salt / Sodium	2.5 mg / 1.0 mg	Negligible amount of sodium naturally present in the corn.
ENERGY VALUE	349 Kcal / 1480 KJ	Efficient caloric intake concentrated in complex carbohydrates.

What advantages does the specific particle size distribution of this semolina offer in industrial breadmaking?

65%–85% of the particles fall within the 500–1000 micron range. This coarse particle size prevents massive, immediate water absorption during mixing, ensuring the grain retains its physical identity and crunch after baking without mechanically weakening the base flour's gluten network.