Harinas Polo Cracked Triticale Grain: Coarse, Rustic Texture and Intense Nutrition.

Harinas Polo’s Chopped Triticale is a high-purity technical industrial ingredient obtained by directly chopping triticale grain (Triticosecale Wittmack) of 100% Spanish origin. This hybrid cereal (a cross between wheat and rye) is completely free of additives.

Legally, it is classified as an intermediate product, meaning it is not intended for direct consumption by the end user and requires processing prior to use. It is specifically designed for the production of bread and other baked goods, suitable for both direct inclusion in the dough and surface application (as a topping). In terms of organoleptic properties, it is distinguished by a characteristic light brown/greenish color and a typical cereal aroma and flavor profile—clean and free from off-notes or strange aftertastes (allowing for slight natural variations linked to geographical origin and local climatic conditions).

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

Applications in the Food Industry:

Inclusion in Rustic Doughs and Multigrain Breads: Triticale provides the rustic character, color, and water-holding capacity of rye, combined with the partial gluten strength of wheat. Its coarse particle fraction ( >1.18 mm = 35-80%) creates a distinct, textured inclusion within the crumb.
External Decoration (Topping): Used on the surface of artisan breads to provide a crunchy bite and a refined, rustic aesthetic thanks to its brownish-green hue.
Pre-scalding / Soaking: A 12-hour soak or a brief scald is recommended before adding the ingredient to the dough; this softens the dried pieces and allows them to release their full flavor without drawing moisture from the base flour.

Technical Dosing Guidelines:

Use as an Inclusion or Topping: No recommended minimum or maximum percentage (frequently between 5% and 15%, depending on the desired volume and visual presence of the granules).

Nutritional Chart ( 100g)

Component Analytical	Specific value per 100 g	Functionality and Industrial Impact on the Masses Text
Carbohydrates	59.20 g	Matrix rich in the hybrid's native complex starches.
Of which sugars	2.6 g	Simple sugars that promote the browning of the crust.
Proteins	13.1 g	High native protein content (13.1 g) higher than that of most wheat.
Fats	2.30 g	Native fatty acid profile of the chopped grain.
Saturated	0.50 g	Minimum saturated fatty acids (with $0.41\text{ g}$ of palmitic acid).
Monounsaturated	0.40 g	Native monounsaturated fat profile.
Polyunsaturated	1.50 g	Fatty profile rich in polyunsaturated ( $1.37\text{ g}$ Linoleic Acid $\omega-6$ ).
Dietary Fiber	11.1 g	Outstanding fiber content (11.1%) that significantly increases water absorption.
Water	12.70 g	Balanced moisture for proper storage.
Ashes	1.60 g	High presence of native minerals from the aleurone layer.
Micronutrientes (B3 y B9)	$0.384\text{ mg}$ Niacina / $3.44\text{ }\mu\text{g}$ Ácido Fólico	Characteristic natural contribution of the triticale matrix.
Salt / Sodium	22.5 mg / 9.0 mg	Very low presence of native sodium.
ENERGY VALUE	332 Kcal / 1403 KJ	Moderate energy density with very high fiber and protein density.

What exactly is triticale, and what advantage does it offer over wheat or rye individually?

Triticale (Triticosecale Wittmack) is a cereal obtained by crossing wheat (Triticum) and rye (Secale). It combines the high protein quality (11%) and baking performance of wheat with the fiber content (11.1%), agricultural tolerance, and rustic aromas characteristic of rye.

Why is it recommended to hydrate or scald these chopped pieces before incorporating them into the dough?

With 11.1% fiber and a coarse particle size ( 1.18 mm >35–80% ), dry triticale absorbs water more slowly than flour. If added dry during mixing, it will continue to absorb water during fermentation, drying out the crumb. Pre-soaking stabilizes overall hydration and softens the particles.