Wheat flours since 1880.
At Harinas Polo, we understand that the soul of a good loaf of bread lies in the quality of the wheat. With over 140 years of milling experience, we have perfected a range of wheat flours designed to meet every need of the professional baker—from rapid fermentation processes to the most demanding doughs.
Our technical selection allows bakers and pastry chefs to choose the exact balance between tenacity and extensibility for each of their creations..
Strength, represented by the (W) value, measures the energy required to inflate a dough bubble until it bursts, indicating the flour's ability to retain fermentation gas and support the weight of fats or sugars.
For long-fermentation processes or enriched doughs, it is necessary to use high-strength flours that provide a robust structure, such as Cierzo Wheat Flour (W300–330) or Florencia (W390–420).
Para procesos de larga fermentación o masas enriquecidas: Es necesario acudir a harinas de gran fuerza que aporten una estructura resistente, como la Harina de Trigo Cierzo (W300-330) o la Florencia (W390-420).
The P/L value (the ratio of tenacity P to extensibility L) determines the dough's elastic behavior during shaping. While the W value tells you how much "strength" the flour has, the P/L value defines how it handles:
High P/L (tenacious masses): Tends to shrink or resist stretching. It is useful for products that need to maintain their shape or withstand high pressure.
Un P/L bajo (masas extensibles): Se estira con facilidad sin romperse, ideal para laminados (hojaldres) o formatos planos (pizzas). Nuestras harinas especiales, como la Harina de Trigo Tradición Mediterránea (W 180-190) o la Tradición Aragón (W140-150), están equilibradas alveográficamente para adaptarse de forma óptima a los métodos tradicionales de formado de cada región.
Gluten is the protein network formed when flour is hydrated and kneaded. A higher quantity and quality of proteins (gliadin and glutenin) result in dough with greater water absorption capacity and superior tolerance to mechanical kneading and cold resting. For products requiring extra elasticity and structural strength, or to fortify weaker flours, pure wheat gluten is often precisely incorporated into the formulation, ensuring the crumb retains the desired fluffiness in specialty breads.
