{"id":28682,"date":"2026-05-27T14:18:04","date_gmt":"2026-05-27T14:18:04","guid":{"rendered":"https:\/\/harinaspolo.com\/?page_id=28682"},"modified":"2026-10-08T16:42:24","modified_gmt":"2026-10-08T14:42:24","slug":"salvado-de-trigo-grueso","status":"publish","type":"page","link":"https:\/\/harinaspolo.com\/en\/harinaspolo-com-trigo\/salvados-de-trigo\/salvado-de-trigo-grueso\/","title":{"rendered":"Coarse wheat bran"},"content":{"rendered":"
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20 kg sack<\/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 Coarse Wheat Bran:<\/span> Technical Evaluation and Impact on the Food Industry.<\/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 baking sector,<\/span> technical pastry making, and the development of foods with specific nutritional claims (such as \"high fiber content\"),<\/span> the selection of cereal outer-layer components requires maximum stability and purity.<\/span> Harinas Polo's <\/span>Coarse Wheat Bran<\/b> is a premium by-product of <\/span>100% Spanish<\/b> origin.<\/span>\u00a0<\/span><\/span><\/p>

\u00a0It consists exclusively of the outer layers or coverings of the whole wheat grain (<\/span>Triticum aestivum<\/i>)\u2014<\/span>sound,<\/span> dry, and industrially cleaned.<\/span> To ensure its technological properties,<\/span> the bran undergoes physical processes of <\/span>brushing and sizing<\/b> to obtain a homogeneous coarse particle size and the highest degree of purity.<\/span> It exhibits a color light brown<\/b> and an aroma and flavor typical of wheat bran,<\/span> free from off-notes (rancidity,<\/span> dampness, or mold),<\/span> allowing for slight natural color variations linked to the geography and climate of the cereal harvest.<\/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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Physicochemical Parameters, Tolerance Levels, and Sanitary Control.<\/span><\/h2>

The mill's strict internal quality control ensures product uniformity and compliance with established technical standards:<\/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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High Structural Purity:<\/b><\/span> Cleaning and brushing processes guarantee an index of <\/span>purity <99.99%<\/span><\/b>,<\/span> restricting the presence of impurities of plant origin to an insignificant margin of <0.01%<\/span><\/b><\/span>.<\/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 Moisture Control:<\/b><\/span> A maximum limit of <15.0\\%<\/span><\/b> is established.<\/span> Actual laboratory analyses for this technical version<\/span> show a free water content of an optimal <\/span>10.5 g<\/b> per 100 g,<\/span> an excellent value that prevents the activation of native lipases and ensures product stability against rancidity.<\/span><\/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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Structural Acceptance Components:<\/b><\/span> The physical-chemical control parameters limit the mineral residue (<\/span>total ashes at a maximum of <7.0%<\/span><\/b>,<\/span> with an actual average of <\/span>4.5 g<\/b>) and require a <\/span>raw fiber of 8.0%<\/span><\/b>\u00a0on dry extract.<\/span><\/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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Nutritional Analysis (100g)<\/span>.<\/span><\/span><\/h2>
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>4.10 g<\/b><\/span><\/td>Moderate lipid content derived from the remains of the aleurone layer and germ.<\/span><\/td><\/tr>
\u00a0\u00a0\u00a0\u00a0Saturated<\/i><\/span><\/td>0.60 g<\/b><\/span><\/td>Minimum saturated fraction, intrinsic to the wheat grain.<\/span><\/td><\/tr>
Carbohydrates<\/b><\/span><\/td>23.50 g<\/b><\/span><\/td>Carbohydrates that include starch residues adhering during milling.<\/span><\/td><\/tr>
\u00a0\u00a0\u00a0\u00a0Of which sugars<\/i><\/span><\/td>2.20 g<\/b><\/span><\/td>Naturally occurring free sugars from the cereal.<\/span><\/td><\/tr>
Fiber<\/b><\/span><\/td>43.30 g<\/b><\/span><\/td>Extraordinary fiber concentration<\/b>. It drastically increases water absorption in the mass and accelerates intestinal transit.<\/span><\/td><\/tr>
Proteins<\/b><\/span><\/td>14.80 g<\/b><\/span><\/td>Significant protein content, though consisting of proteins not linked to gluten (globulins and albumins).<\/span><\/td><\/tr>
Ashes<\/b><\/span><\/td>4.50 g<\/b><\/span><\/td>Mineral residue confirming the high presence of micronutrients and pure bran.<\/span><\/td><\/tr>
Water (Moisture)<\/b><\/span><\/td>10.50 g<\/b><\/span><\/td>Low actual water activity for a bran product, ensuring optimal microbiological stability.<\/span><\/td><\/tr>
Salt \/ Sodium<\/b><\/span><\/td>0.025 g \/ 0.01 g<\/b><\/span><\/td>Residual native sodium content; it does not interfere with the recipe's salt balance.<\/span><\/td><\/tr>
ENERGY VALUE<\/b><\/span><\/td>261 Kcal \/ 1094 KJ<\/b><\/span><\/td>Official caloric density stipulated for the development of the client's final product labeling.<\/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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\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\tHow does the very high fiber content (43.30 g) of coarse bran affect water absorption and gluten development in doughs?<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t

A concentration of 43.30 g of fiber per 100 g has a massive impact on dough rheology. Bran fiber is highly hygroscopic, meaning it competes strongly with flour proteins (gliadins and glutenins) for free water in the mixer, necessitating increased recipe hydration. Furthermore, as coarse physical particles, bran flakes act like mechanical \"blades\" that cut and weaken the developing gluten network structure. To counteract this effect, it is recommended to use gentler mixing conditions or to incorporate the bran toward the end of the mixing process.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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Spores of fungi from the genus *Fusarium* and their associated toxins (such as DON and zearalenone) preferentially accumulate in the pericarp and outer layers of the cereal grain. To ensure that the coarse bran strictly complies with Regulation (EC) No. 2023\/915 (DON <750 ppb and zearalenone <75 ppb), Harinas Polo implements rigorous grain selection controls at the source (100% Spain) and subjects batches to mechanical cleaning and intensive physical brushing systems. These processes remove impurities and contaminated outer layers prior to final milling, ensuring a completely safe by-product suitable for human consumption.<\/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

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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

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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

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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

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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

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Privacy.<\/span><\/a><\/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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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 20 Kg Salvado de Trigo Grueso de Harinas Polo: Evaluaci\u00f3n T\u00e9cnica e Impacto en la Industria Alimentaria. En el sector de la panificaci\u00f3n industrial, la pasteler\u00eda t\u00e9cnica y el desarrollo de alimentos con declaraciones nutricionales espec\u00edficas (como \u00abalto contenido…<\/p>","protected":false},"author":3,"featured_media":0,"parent":24710,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_joinchat":[],"footnotes":""},"class_list":["post-28682","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/harinaspolo.com\/en\/wp-json\/wp\/v2\/pages\/28682","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=28682"}],"version-history":[{"count":60,"href":"https:\/\/harinaspolo.com\/en\/wp-json\/wp\/v2\/pages\/28682\/revisions"}],"predecessor-version":[{"id":36320,"href":"https:\/\/harinaspolo.com\/en\/wp-json\/wp\/v2\/pages\/28682\/revisions\/36320"}],"up":[{"embeddable":true,"href":"https:\/\/harinaspolo.com\/en\/wp-json\/wp\/v2\/pages\/24710"}],"wp:attachment":[{"href":"https:\/\/harinaspolo.com\/en\/wp-json\/wp\/v2\/media?parent=28682"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}