Harinas Polo Whole Grain Triticale Flour: Whole Grain Goodness and High Fiber.

Harinas Polo’s Whole Grain Triticale Flour is a high-quality technical industrial ingredient produced by milling triticale grain (Triticosecale Wittmack) of 100% Spanish origin. It is a 100% whole grain flour obtained through a milling process in which the components of the whole grain are not separated from one another (preserving the germ, aleurone, and bran intact). It is completely free of additives.

It is specially designed for the production of breads and other baked goods that aim to offer superior nutritional value, a rustic flavor, and a high fiber content. In terms of sensory characteristics, it stands out for its white color with greenish-brown specks—typical of the ground grain—and a clean cereal aroma and flavor profile, free from off-notes or strange aftertastes.

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

Applications in the Food Industry:

Specialty Whole-Grain Baking: Combines the gluten strength and machinability of wheat with the rustic aromas, speckled color, and extended crumb freshness provided by rye.
Production of "High-Fiber" Breads: With 14.60% fiber, it is the perfect base for industrial formulations seeking high-fiber nutritional claims.
Rustic Baking and Cookie Making: Ideal for whole-grain cookies, cereal bars, or shortcrust pastries with a distinctive, aromatic toasted note.

Technical Dosing Guidelines:

Direct Use (100%): In rustic whole-grain pan loaves or sourdough breads.
Use in Blends: Combine at a ratio of 20% to 50% with conventional strong flours to enrich the crumb with fiber and improve water absorption.

Nutritional Chart ( 100g)

Component Analytical	Specific value per 100 g	Functionality and Industrial Impact on the Masses Text
Carbohydrates	58.55 g	Matrix rich in complex starches derived from the whole grain.
Of which sugars	0.5 g	Minimal presence of simple sugars naturally present in the cereal.
Proteins	13.20 g	High protein content (13.20%) that promotes retention and biological value.
Fats	1.81 g	Native lipid profile derived from preserved triticale germ.
Saturated	0.30 g	Minimal saturated fatty acids.
Monounsaturated	–	Native lipid trace.
Polyunsaturated	–	Native lipid trace.
Dietary Fiber	14.60 g	Exceptionally high fiber content (14.6%), which drastically increases water absorption capacity.
Water	10.00 g	Low moisture level ensuring physical stability and shelf-life within the packaging.
Ashes	1.85 g	High natural mineral density inherent to the aleurone and 100% whole-grain integration.
Salt / Sodium	15 mg / 6.0 mg	Negligible contribution of sodium naturally present in the grain.
ENERGY VALUE	332 Kcal / 1403 KJ	Balanced caloric density with maximum concentration of fiber and nutrients.

¿Cómo afecta la granulometría de esta harina (80% < 250 micras) a la formación de la red de gluten?

In conventional whole-wheat flours, coarse bran flakes mechanically cut the gluten strands. With 80% of the micronized flour measuring under 250 microns, the bran particles are tiny and do not tear the elastic network, making it possible to produce whole-wheat breads with greater volume, flexibility, and a fluffy crumb.

Why does this whole wheat flour have such a high fiber content (14.60%)?

As a 100% whole-grain product obtained without separating the grain's components, it includes the entire pericarp and the complex aleurone layers native to triticale. Triticale genetics are characterized by a higher dietary fiber content than common wheat, which increases dough yield through water absorption.