Format:
5 kg bag
25 kg bag
Harinas Polo Fine Corn Semolina: The secret to perfect golden color and an irresistible crunch in your doughs.
In the industrial formulation of premium baked goods, extruded snacks, pasta, and bread products with a textured crust, fine corn semolina is a key raw material for providing color, palatability, and a distinctive crunch. Harinas Polo’s Fine Corn Semolina is a high-quality technical ingredient.
Structurally, it consists of granular particles obtained by milling corn kernels (Zea mays), composed primarily of the cereal's vitreous endosperm. It offers complete operational versatility in the plant, allowing for both direct inclusion within the dough and surface application as a coating or topping. As a pure corn derivative, it provides a light yellow color along with a characteristic aroma and flavor.
Complete Nutritional Sheet (100g)
| Component Analytical | Average value per 100 g | Functionality and Impact on Rheological Mapping |
| Fats | 1.15 g | Minimum lipid content; Rigorous degermination prevents autoxidation and premature rancidity. |
| Saturated | 0.17 g | Minimal natural saturated fraction, ideal for the profile of healthy products. |
| Monounsaturated | 0.28 g | Stable native monounsaturated fatty acids from the endosperm. |
| Polyunsaturated | 0.54 g | Residual polyunsaturated fraction of corn. |
| Trans | < 0.10 g | Free from industrially produced trans fatty acids. |
| Carbohydrates | 77.20 g | Major component. It provides dense starch that modifies gelatinization and water absorption behavior. |
| Of which sugars | 0.70 g | Minimal simple sugars, ideal for strict control of baking color. |
| Dietary Fiber | 1.10 g | Reduced contribution due to the selective extraction of the endosperm, avoiding interference with the gluten. |
| Proteins | 7.20 g | Proteins native to corn (zeins). They do not form gluten, so their addition softens the elastic network of the dough. |
| Ashes | 0.37 g | Very low mineral level, confirming an excellent degree of refinement. |
| Water (Moisture) | 12.50 g | Optimal and safe moisture percentage for long-term storage. |
| Vitamin E | < 0.10 mg | Undetectable presence following the elimination of the pathogen. |
| Salt / Sodium | 0.010 g / 0.004 g | Minimal native mineral micronutrients; ideal for "low-salt" formulations. |
| ENERGY VALUE | 351 Kcal / 1489 KJ | Official caloric density stipulated for the development of the final customer labeling. |
The main difference lies in the particle size and the structural response of the grain during baking. While corn flour is a fine powder that fully integrates into the crumb structure (diluting gluten strength), fine semolina consists of coarser particles derived from the vitreous endosperm. When used as a surface topping or within the dough, these particles absorb water more slowly and retain their rigidity during the initial stages of baking, creating a pleasant crunch, a granular texture highly prized in rustic-style pizza doughs, and a more vivid, localized yellow color.
A total ash level of **0.37 g per 100 g** is an excellent analytical indicator demonstrating an outstanding degree of purity in the milling process. Ash represents the mineral content naturally concentrated in the pericarp (outer hull) and the germ of the corn kernel. Such a low value certifies that the grain was perfectly dehulled and degermed prior to milling, resulting in a semolina composed almost entirely of the cereal's endosperm. From an industrial standpoint, this ensures the absence of dark particles, a very clean light-yellow color, and a minimal risk of oxidative rancidity.
