{"id":25397,"date":"2026-04-17T11:04:31","date_gmt":"2026-04-17T11:04:31","guid":{"rendered":"https:\/\/harinaspolo.com\/?page_id=25397"},"modified":"2026-09-25T17:13:52","modified_gmt":"2026-09-25T15:13:52","slug":"semolina-de-arroz","status":"publish","type":"page","link":"https:\/\/harinaspolo.com\/en\/otros-cereales\/arroz\/semolina-de-arroz\/","title":{"rendered":"Rice semolina"},"content":{"rendered":"
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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

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Harinas Polo Rice Semolina:<\/span> Crispier textures and lighter crumbs in every bake.<\/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 industrial formulation of premium baked goods, extruded snacks, pasta, and bread products with a textured crust, rice semolina is a key raw material for providing color, palatability, and a distinctive crunch. Harinas Polo\u2019s Rice Semolina<\/b> is a high-quality technical ingredient of agricultural origin from Spain<\/b>.<\/span><\/p>

Fully aligned with the Clean Label<\/b> trend, this semolina stands out for being completely free of additives<\/b>. Structurally, it consists of granular particles obtained from milling broken rice, composed primarily of the cereal's (Oryza sativa<\/i>) granular endosperm<\/b>. It offers complete operational versatility in the plant, allowing for direct inclusion within the dough or application on surfaces as a coating or topping, without any minimum or maximum percentage recommended<\/b> by the manufacturer. As a pure rice derivative, it exhibits a uniform white color and a characteristic aroma and flavor.<\/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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Physicochemical Parameters, Degree of Purity, and Sanitary Control.<\/span><\/h2>

The mechanical, structural, and analytical properties of rice semolina meet rigorous control standards to ensure continuous flow in industrial hoppers and dosing units:<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Structural Moisture Control:<\/b><\/span> A critical maximum limit of <span class="math-inline" data-math="<15.0%<\/span><\/b> is established, with an actual average analytical value of 14.23 g<\/b> per 100 g, which is essential for the preservation and flowability of the grain.<\/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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Macronutrient Specification:<\/b> <\/span>The technical specification guarantees a protein concentration of 6.00\\%\" data-index-in-node=\"117\">>6.00%<\/span><\/b> and a strict maximum total ash limit of <span class="math-inline" data-math="<0.62%<\/span><\/b>, validating its excellent degree of refinement. Additionally, it features a fat acidity value of <span class="math-inline" data-math="<150.0 mg<\/span>\u00a0KOH\/100g<\/b> to certify its lipid freshness.<\/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

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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>1.50 g<\/b><\/span><\/td>Controlled lipid content.<\/b> Provides a minimal fraction of native endosperm fat that does not interfere with mechanical whipping.<\/span><\/td><\/tr>
\u00a0\u00a0\u00a0\u00a0Saturated<\/i><\/span><\/td>0.44 g<\/span><\/td>Minimal natural saturated fraction, ideal for the profile of healthy products.<\/span><\/td><\/tr>
\u00a0\u00a0\u00a0\u00a0Monounsaturated<\/i><\/span><\/td>0.38 g<\/span><\/td>Stable native monounsaturated fatty acids from the endosperm.<\/span><\/td><\/tr>
\u00a0\u00a0\u00a0\u00a0Polyunsaturated<\/i><\/span><\/td>0.68 g<\/span><\/td>Residual polyunsaturated fraction of the cereal.<\/span><\/td><\/tr>
\u00a0\u00a0\u00a0\u00a0Trans<\/i><\/span><\/td>No declarados<\/i><\/span><\/td>Free from industrially produced trans fatty acids.<\/span><\/td><\/tr>
Carbohydrates<\/b><\/span><\/td>74.50 g<\/b><\/span><\/td>Major component.<\/b> It provides dense starch in granular form, which modifies gelatinization behavior and slows down rapid water absorption.<\/span><\/td><\/tr>
\u00a0\u00a0\u00a0\u00a0Of which sugars<\/i><\/span><\/td>Trazas<\/b><\/span><\/td>Minimal simple sugars, ideal for strict control of baking color and preventing premature browning.<\/span><\/td><\/tr>
Dietary Fiber<\/b><\/span><\/td>0.70 g<\/b><\/span><\/td>Reduced yield due to the selective extraction of the endosperm, ensuring clean textures free of bran particles.<\/span><\/td><\/tr>
Proteins<\/b><\/span><\/td>8.55 g<\/b><\/span><\/td>Proteins specific to rice (oryzenins). They do not form gluten, so their addition softens the elastic network of wheat doughs.<\/span><\/td><\/tr>
Ashes<\/b><\/span><\/td>0.52 g<\/span><\/td>Low mineral level, confirming an excellent degree of purity in the milling of the polished grain.<\/span><\/td><\/tr>
Water (Moisture)<\/b><\/span><\/td>14.23 g<\/span><\/td>Optimal and safe moisture percentage for stable storage.<\/span><\/td><\/tr>
Vitamin E<\/b><\/span><\/td>0.1 mg<\/span><\/td>Negligible presence of a residual nature.<\/span><\/td><\/tr>
Salt \/ Sodium<\/b><\/span><\/td>0.0063 g \/ 0.0025 g<\/span><\/td>Minimal native mineral micronutrients (6.3 mg salt \/ 2.5 mg sodium); ideal for \"low-salt\" formulations.<\/span><\/td><\/tr>
ENERGY VALUE<\/b><\/span><\/td>344 Kcal \/ 1461 KJ<\/b><\/span><\/td>Official caloric density stipulated for the development of the final customer labeling<\/span>.<\/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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The main difference lies exclusively in the particle size and starch damage<\/b> during the milling process. While rice flour is a fine powder with particles smaller than 150 microns, rice semolina has an intentionally coarser and more uniform particle size (typically between 250 and 500 microns).<\/p>

From a rheological standpoint, because the particles are larger, semolina has a lower specific surface area<\/b>, meaning it absorbs water much more slowly and gradually compared to fine flour. Furthermore, the milling process used to produce semolina drastically reduces the percentage of mechanically damaged starch<\/i>. This allows the dough to maintain a controlled viscosity in its cold state, preventing it from becoming excessively sticky or pasty during the initial stages of industrial mixing.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\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 rice semolina a critical ingredient in snack extrusion and the manufacture of gluten-free pasta?<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t

In the extrusion industry (snacks, breakfast cereals) and gluten-free pasta manufacturing, rice semolina is the preferred technical substrate for two physical reasons:<\/p>