{"id":24708,"date":"2026-04-09T13:50:24","date_gmt":"2026-04-09T13:50:24","guid":{"rendered":"https:\/\/harinaspolo.com\/?page_id=24708"},"modified":"2026-10-16T19:36:22","modified_gmt":"2026-10-16T17:36:22","slug":"malta-de-trigo-tostada","status":"publish","type":"page","link":"https:\/\/harinaspolo.com\/en\/harinaspolo-com-trigo\/malta-de-trigo-tostada\/","title":{"rendered":"Roasted wheat malt flour"},"content":{"rendered":"
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5 kg bag
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Harinas Polo\u2019s Toasted Wheat Flour: Functional Innovation and Organoleptic Potential in the Food Industry.<\/span><\/span><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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In the competitive food formulation sector, developing complex sensory profiles and simplifying ingredient lists (clean label<\/b>) are two key pillars of commercial success. Against this backdrop, Harinas Polo\u2019s Toasted Wheat Flour<\/b> stands out as a highly versatile and efficient specialty ingredient. Produced through a controlled heat treatment applied to whole, sound, and dry wheat grains, this raw material is milled after being toasted under optimal technical conditions and is completely free of additives.<\/span><\/p>

Through precision industrial roasting, the cereal undergoes physical and biochemical changes that multiply its technological applications, acting as a powerful modifier of flavor, color, texture, and shelf life for a wide variety of bakery matrices.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Physical Transformation and Technological Properties.<\/span><\/h2>

The industrial roasting and milling process imparts a series of physical and chemical attributes to this flour that optimize its performance on automated production lines:<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Modification of Texture and Crumb Structure:<\/b><\/span> Its inclusion in technical bread-making processes directly results in a more uniform crumb with better aeration. Furthermore, its structural action prevents the crust from flaking off the finished loaves.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Stability and Low-Moisture Hygrodynamics:<\/b><\/span> Heat treatment reduces the flour's residual moisture to a range of 4.5% \u2013 8.0%<\/b>. This drastic reduction in free water helps prevent sogginess caused by excess moisture in the baked product and significantly retards staling, thereby extending shelf life.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Strict Granulometric Control:<\/b><\/span> Subjected to rigorous industrial sieving, the flour registers a 0% particles larger than 425 microns<\/b>. This fineness guarantees optimal dry fluidity and instant homogeneous dispersion in the dough<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Clean Color and Aroma Profile:<\/b><\/span> Naturally yields a light beige-brown<\/b> hue. It naturally enhances the characteristic aroma and flavor of baked cereal while remaining completely free of off-odors or off-flavors.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Complete Official Nutritional Information<\/span> (<\/span>100g).<\/span><\/span><\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Component<\/span> Analytical<\/strong><\/span><\/td>Average value per 100g<\/strong><\/span><\/td>Functionality and Industrial Impact<\/strong><\/span><\/td><\/tr><\/thead>
Carbohydrates<\/b><\/span><\/td>69.50 g<\/b><\/span><\/td>Primary energy source; thermally pre-gelatinized starches.<\/span><\/td><\/tr>
\u00a0\u00a0\u00a0\u00a0Of which sugars<\/i><\/span><\/td>1.0 g<\/span><\/td>Minimal fraction; natural sugars modified by roasting.<\/span><\/td><\/tr>
Proteins<\/b><\/span><\/td>12.50 g<\/b><\/span><\/td>Contribution of native amino acids from the grain (physicochemical range of 9%\u201313%).<\/span><\/td><\/tr>
Fats<\/b><\/span><\/td>2.14 g<\/b><\/span><\/td>Cereal lipids (1.5%\u20132.5% total fat content) that bind aromas.<\/span><\/td><\/tr>
\u00a0\u00a0\u00a0\u00a0Saturated<\/i><\/span><\/td>0.60 g<\/span><\/td>Healthy lipid profile with minimal saturated fat intake.<\/span><\/td><\/tr>
Dietary Fiber \/ Total<\/b><\/span><\/td>7.00 g<\/b><\/span><\/td>Regulatory fraction (Total dietary fiber range of 7%\u201310%).<\/span><\/td><\/tr>
Ashes<\/b><\/span><\/td>1.46 g<\/span><\/td>Essential minerals remaining from the grain (Maximum limit <2%).<\/span><\/td><\/tr>
Water (Analytical moisture)<\/b><\/span><\/td>7.40 g<\/span><\/td>Minimum water concentration; boosts dry matter yield.<\/span><\/td><\/tr>
Salt \/ Sodium Equivalent<\/b><\/span><\/td>27.5 mg \/ 11.0 mg<\/span><\/td>Minimum levels of sodium naturally present in the cereal, with no added sodium chloride.<\/span><\/td><\/tr>
ENERGY VALUE<\/b><\/span><\/td>361 kcal \/ 1529 KJ<\/b><\/span><\/td>Clean energy density for balanced nutritional claims.<\/span><\/td><\/tr><\/tbody><\/table>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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1. Batters and Fine Pastry (Sponge Cakes, Cupcakes, and Muffins):<\/span><\/h2>

Toasted wheat flour is classified as an intermediate product for human consumption that requires further processing and offers strategic solutions with highly precise application dosages:<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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General Flavor and Aroma Enhancer for Baking:<\/span><\/h3>