{"id":25328,"date":"2026-04-16T12:19:11","date_gmt":"2026-04-16T12:19:11","guid":{"rendered":"https:\/\/harinaspolo.com\/?page_id=25328"},"modified":"2026-10-03T15:15:55","modified_gmt":"2026-10-03T13:15:55","slug":"harina-de-maiz","status":"publish","type":"page","link":"https:\/\/harinaspolo.com\/en\/otros-cereales\/maiz\/harina-de-maiz\/","title":{"rendered":"Corn flour"},"content":{"rendered":"
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\n
\n\n \n
\n
\n
\"\"<\/div><\/div>
\"\"<\/div><\/div>
\"\"<\/div><\/div>
\"\"<\/div><\/div>
\"\"<\/div><\/div> <\/div>\n <\/div>\n\n
<\/div>\n <\/div>\n \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
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t
Format:<\/h5>

5 kg bag
25 kg bag<\/p><\/div><\/div>\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

\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Harinas Polo Corn Flour:<\/span> Fluffiness, a distinctive aroma, and unique appeal<\/span><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

In the formulation of bakery products, biscuits, and technical snacks, diversifying with naturally gluten-free grains\u2014such as corn\u2014has become an essential strategy for providing color, crunchy textures, and distinctive aroma profiles. Harinas Polo\u2019s Corn Flour<\/b> is a raw material of high purity and technical suitability. <\/span><\/p>

It is obtained exclusively from the milling of corn kernels (<\/span>Zea mays L.<\/i>) that have been previously degerminated, and are mature, sound, dry, and industrially cleaned. The result is a fine, <\/span>light yellow<\/b> flour that exhibits a characteristic, clean aroma and flavor. As it is a natural agricultural product, its organoleptic qualities may show slight variations between batches due to local weather conditions and geographical origin. <\/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

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Physicochemical parameters.<\/span><\/h2>\n

The rigorous degerming and controlled milling processes at the mill ensure strict analytical limits to safeguard product stability:<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Critical Moisture Control:<\/b> <\/span>A maximum tolerable limit of <span class="math-inline" data-math="<15.0%<\/span><\/b> is established. Keeping free water below this threshold is essential to mitigate enzymatic activity and prevent lipid hydrolysis processes during storage.<\/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

\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Macro-structural Components:<\/span><\/b><\/span> Technical specifications limit the fat content to a maximum of <span class="math-inline" data-math="<2.0%\u00a0<\/span><\/b> of the dry matter\u2014a notably low value achieved through the efficiency of the preliminary degermination process (removal of the oil-rich germ). The maximum total ash content is set at <span class="math-inline" data-math="<1.0%<\/span><\/b>, ensuring a clean product.<\/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\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Complete Nutritional Sheet (100g)<\/span><\/span><\/h3>
Component<\/span> Analytical<\/strong><\/span><\/td>Average value per 100 g<\/strong><\/span><\/td>Functionality and Impact on Rheological Mapping<\/strong><\/span><\/td><\/tr><\/thead>
Fats<\/b><\/span><\/td><2.0 g<\/span><\/b><\/span><\/td>Minimal lipid content<\/b>. Thanks to mechanical degermination at the source, the fat fraction prone to oxidation is removed, ensuring excellent stability against rancidity throughout its shelf life.<\/span><\/td><\/tr>
\u00a0\u00a0\u00a0\u00a0Saturated<\/i><\/span><\/td>Bajo \/ Residual<\/i><\/span><\/td>Negligible saturated fat fraction derived from the native components of the endosperm.<\/span><\/td><\/tr>
Carbohydrates<\/b><\/span><\/td>aprox 75.0 – 78.0 g<\/span><\/b><\/span><\/td>Major component (primarily starch)<\/b>. Corn starch has a high gelatinization temperature. During baking, it retains water, contributes softness to the crumb, and creates crispy structures in cookies and extruded snacks.<\/span><\/td><\/tr>
\u00a0\u00a0\u00a0\u00a0Of which sugars<\/i><\/span><\/td><1.5 g<\/span><\/b><\/span><\/td>Minimal simple sugars; provides excellent control over crust browning (Maillard reaction) in the oven.<\/span><\/td><\/tr>
Fiber<\/b><\/span><\/td>aprox 2.0 – 3.0 g<\/span><\/b><\/span><\/td>Low-to-moderate fiber content due to the refining and milling process, avoiding coarse physical interference during kneading.<\/span><\/td><\/tr>
Proteins<\/b><\/span><\/td>aprox 7.0 – 8.5 g<\/span><\/b><\/span><\/td>Native proteins (primarily zein)<\/b>. As non-gluten-forming proteins, they do not develop an elastic viscoelastic network. Their addition to wheat doughs dilutes dough strength, making them ideal for products that are brittle or highly extensible.<\/span><\/td><\/tr>
Ashes<\/b><\/span><\/td><1.0 g<\/span><\/b><\/span><\/td>Low mineral content, confirming a high degree of purity in the endosperm milling and the absence of external impurities.<\/span><\/td><\/tr>
Water (Moisture)<\/b><\/span><\/td><15.0 g<\/span><\/b><\/span><\/td>Free water level strictly controlled below the legal limit to prevent fungal proliferation and microbiological alterations in the silo or warehouse.<\/span><\/td><\/tr>
Salt \/ Sodium<\/b><\/span><\/td>aprox 0.025 g} \/ 0.01 g<\/span><\/b><\/span><\/td>Minimal trace minerals naturally present in the grain. The levels are virtually negligible, facilitating precise sodium balancing in low-salt formulations.<\/span><\/td><\/tr>
ENERGY VALUE<\/b><\/span><\/td>aprox 350 Kcal \/ 1485 KJ<\/span><\/b><\/span><\/td>Official caloric density stipulated for the calculation of labeling and nutritional values \u200b\u200bfor the client's finished product.<\/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
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\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
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tWhy is the corn kernel \"degermination\" process at the source crucial?<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t

The germ is the part of the corn kernel where virtually all of its oils and lipids are concentrated. If the corn were milled whole, the resulting flour would have a high fat content and a large amount of unsaturated fatty acids exposed to oxygen. By employing a preliminary mechanical degerming process, Harinas Polo ensures that the fat content of this flour is reduced to a strict <2.0%. Eliminating the lipid substrate minimizes the risk of auto-oxidation (rancidity), allowing the product to retain its organoleptic qualities intact for months in sealed bags without developing rancid odors or flavors.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

\n\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tWhat rheological and structural impact does the incorporation of corn flour have on a standard bakery dough made with wheat flour?<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t

Corn flour primarily contributes starch and zein-type proteins, which lack the ability to form a viscoelastic gluten network upon hydration. Operationally, incorporating corn flour into a wheat bread recipe creates a \"gluten dilution\" effect. The dough becomes more extensible and less tenacious, with reduced gas-retention capacity; this results in bread with slightly lower volume but a softer, moister crumb and a shorter (more brittle) structure. Additionally, thanks to the cereal's natural carotenes, it imparts an attractive golden-yellow hue to the crumb and accelerates crust browning during baking.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\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

\n\t\t\t\t\t\t\t
<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Cno. de la Harinera S\/N; 50830 Villanueva de G\u00e1llego, Zaragoza, Spain.<\/a><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

976 185 126<\/a><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

haripolo@harinaspolo.com<\/span><\/a><\/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

\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Legal notice.<\/span><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Privacy.<\/span><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Cookie policy.<\/a><\/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\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Formato: Saco 5 KgSaco 25 Kg Harina de Ma\u00edz de Harinas Polo: Esponjosidad, aroma caracter\u00edstico y un atractivo \u00fanico En la formulaci\u00f3n de productos de panificaci\u00f3n, galleter\u00eda y snacks t\u00e9cnicos, la diversificaci\u00f3n de cereales libres de gluten nativo \u2014como el ma\u00edz\u2014…<\/p>","protected":false},"author":3,"featured_media":0,"parent":24374,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_joinchat":[],"footnotes":""},"class_list":["post-25328","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/harinaspolo.com\/en\/wp-json\/wp\/v2\/pages\/25328","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/harinaspolo.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/harinaspolo.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/harinaspolo.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/harinaspolo.com\/en\/wp-json\/wp\/v2\/comments?post=25328"}],"version-history":[{"count":55,"href":"https:\/\/harinaspolo.com\/en\/wp-json\/wp\/v2\/pages\/25328\/revisions"}],"predecessor-version":[{"id":35840,"href":"https:\/\/harinaspolo.com\/en\/wp-json\/wp\/v2\/pages\/25328\/revisions\/35840"}],"up":[{"embeddable":true,"href":"https:\/\/harinaspolo.com\/en\/wp-json\/wp\/v2\/pages\/24374"}],"wp:attachment":[{"href":"https:\/\/harinaspolo.com\/en\/wp-json\/wp\/v2\/media?parent=25328"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}