Portfolio / Wheat
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Our Flour: The Perfect Balance between Strength and Stability.
The milling process at Harinas Polo is designed to preserve the organoleptic qualities of the wheat, achieving a uniform particle size that facilitates hydration and kneading.
Wheat: Science and Nature at the Service of Bread-Making.
Wheat is the backbone of the food industry. At Harinas Polo, we transform this grain using advanced milling processes, balancing its physical and chemical properties to provide a raw material that ensures predictable, excellent results.
Functionality and Technical Applications.
We structure our wheat varieties to meet the specific demands of each production scale:
Industrial and Mass-Market Sector:
Rheological Standardization: We strictly control the P/L (tenacity/extensibility ratio) and W (strength) to ensure automatic lines operate without interruption.
Resistencia Mecánica: Harinas diseñadas para soportar el castigo de las amasadoras industriales de alta velocidad sin degradar la red proteica.
Absorción Controlada: We optimize hydration capacity to maximize dough yield per kilogram of flour.
The Artisan Baker and Bakery:
Fermentation Tolerance: Wheat varieties with high CO2 gas retention capacity, ideal for chilled processing and sourdough applications.
Aroma Profile: Milling that preserves the germ and natural enzymes, ensuring breads with deep flavor and a traditional aroma.
Manual Versatility: Doughs with balanced extensibility that facilitate hand-shaping and artistic scoring.
The Power of Gluten.
What makes wheat unique compared to other cereals is its ability to form gluten when its flour is mixed with water and kneaded:
Elasticity and Extensibility: Gluten creates an elastic network that traps the carbon dioxide produced by the yeast during fermentation. This is what allows the bread to "rise" and develop a fluffy crumb.
Flour Strength (W): At Harinas Polo, we measure wheat "strength" to determine its intended use: high-strength flours are for long-fermentation breads and enriched pastries (such as panettone), while weak flours are ideal for cookies and sponge cakes.
Superior Nutritional Analysis.
We present the average values of our selected grain, optimized for professional baking processes.
| Nutrient | Quantity (per 100g) | Technical Function |
| Value Energetic | 339 kcal / 1418 kJ | Baseline caloric intake. |
| Proteins | 12,0 g – 14,5 g | Formation of the gluten network. |
| Carbohydrates | 69,0 g | Substrate for fermentation. |
| of which sugars | 1,8 g | Caramelization and crust color. |
| Fats | 1,3 g | Lipid stability of the crumb. |
| Fiber | 3,1 g | Water absorption capacity. |
| Sodium | < 0,005 g | Natural origin, no additives. |
Technical Note: Wheat Energy Balance.
The energy calculation is based on the standard Atwater factor formula, applying typical macronutrient values for whole wheat grain (12.6 g protein, 71.2 g carbohydrates, 1.5 g lipids, and 12.2 g dietary fiber):
What defines superior-quality wheat?
To achieve consistent results in the bakery, we analyze the physicochemical and rheological properties of each wheat variety:
Protein Content: Essential for determining dough strength and stability.
Specific Weight: A direct indicator of grain performance and health.
- Falling number: A key factor for optimal dough development performance.
Commitment to Innovation and Food Safety.
In a global market, traceability is key. At Harinas Polo, we implement quality control systems that monitor every stage, from the receipt of the grain to final packaging. We conduct rheological and physicochemical tests to ensure that every sack of flour meets the promised technical specifications.
Why choose Harinas Polo for your business?
If you are looking for a supplier that combines technical consistency and personalized advice, we are your strategic partner. Our flours are designed to offer stability in the bakery, allowing the baker to focus on what matters most: the art of creation.
Harinas Polo: Milling the future with the experience of the past.
Protein (primarily glutenin and gliadin) determines flour strength. High-protein wheat allows for higher hydration levels and long fermentation times, whereas medium-protein wheat is ideal for everyday baked goods and short-fermentation pastries.
The P/L ratio measures the balance between tenacity and extensibility. A proper balance prevents the dough from shrinking (excessive tenacity) or spreading (excessive extensibility), making it easier to work with on both machines and the workbench.
Yes. We develop bespoke flours, adjusting specific parameters—such as strength, extensibility, and tenacity—based on the final product (sliced bread, pizza, biscuits, or rustic bread) required by the client.
