Harinas Polo "Azahar Especial" Wheat Flour: Purity and calibrated absorption for industrial pastry making.
Format:
25 Kg Bag
Big-Bag of 850 Kg
Bulk
The Harina de Trigo Azahar Especial is a low-to-medium strength wheat flour with a 100% purity level. It is obtained by milling mature, sound, dry, and industrially cleaned wheat grain (Triticum aestivum), using wheat that is 100% of Spanish origin. It stands out in the B2B and clean-label markets for being completely free of artificial additives and improvers, featuring a pure white appearance and a characteristic aroma and flavor free from off-notes.
Rheological Properties
For modern mechanized processes requiring absolute consistency in dough behavior, the physicochemical properties of Azahar Especial deliver predictable, high-quality performance:
Structural Absorption Capacity: Absorption rate of >60%—an exceptionally high value for a flour of this strength—which optimizes yield per kilogram of flour and preserves moisture.
Flour Strength (W): It falls within the W 120–130 range, classifying it as a weak flour with the appropriate molecular tenacity for batters and laminated doughs, preventing a rubbery texture.
Equilibrium Ratio (P/L):Presents a range of P/L of 0.40 – 0.50, an optimal balance that provides soft extensibility without losing the structural cohesion of the dough.
Controlled Enzymatic Activity: With a falling number exceeding 320 seconds (>320 s), it offers ideal stability against accelerated starch degradation, preventing dough collapse or excessive stickiness.
Extraction Controls: Maintains a maximum moisture content of <span class="math-inline" data-math="<15% ± 0.5% and an ash range of 0.50% – 0.80% (average of 0.55 g), ensuring an endosperm free of coarse bran fractions.
Complete Nutritional Sheet (100g)
| Critical Analytical Component | Actual amount per 100g | Net Energy Contribution |
| Proteins | 11,0 g | 44,0 kcal |
| Carbohydrates (Sugars: 0.9 g) | 70,15 g | 280,6 kcal |
| Total Fats (Saturated: 0.3 g) | 1,4 g | 12,6 kcal |
| Total Dietary Fiber | 2,40 g | 4,8 kcal |
| Water (Humidity) / Ashes | 14,5 g / 0,55 g | Non-caloric mineral fraction |
| Sodium / Salt Equivalent | 2,0 mg / 5,0 mg | Native mineral input |
| Vitamin E | 0,1 mg | Cellular micronutrient |
| OFFICIAL ENERGY VALUE | 342 Kcal / 1451 KJ | Adjusted to: 342 kcal |
Main Industrial Applications.
Azahar Especial Wheat Flour is classified as an intermediate product for human consumption that requires processing prior to use. It is primarily used in the production of bread and other baked goods.
1. Industrial Pastry and Batters (Madeleines, Sponge Cakes, and Soft Batters):
Dosage: Flexible; can be used as a base flour ingredient in the recipe.
Effect: By combining low strength (W = 120 – 130) with an extensible profile (P/L = 0.40 – 0.50), the flour prevents the dough from developing excessive toughness or unwanted elastic resistance. This promotes tender, fluffy textures and a soft crumb—key factors in large-scale cake and pastry production.
2. Cookies and Short Pastries (Dry cookies, tart bases, and confectionery):
Dosage: Adjustable according to the technical specifications of the lamination or extrusion equipment.
Effect: Its low tenacity prevents the pieces from physically shrinking after die-cutting on automated lines. Furthermore, its high absorption capacity (60\%" data-index-in-node="42">>60%) improves the integration of fats and sugars in the formulation, ensuring a crisp and uniform bite.
Although both share a W120 strength rating, identical particle fineness, and the same nutritional profile, the difference lies in the origin of the wheat, the total absence of additives, and their rheological balance curves. Azahar Especial is guaranteed to be made from 100% Spanish wheat and is completely free of improvers (100% purity). Furthermore, it features a slightly higher P/L ratio (0.40–0.50 compared to 0.30–0.40 for the standard version) and a tested absorption rate exceeding 60%. This gives the Especial version a greater capacity to retain liquids and fats during demanding industrial processes, providing the dough with extra mechanical tolerance.
Un índice de absorción superior al 60% en una harina floja (W 120 – 130) es una ventaja comercial extraordinaria.
El Truco del Maestro Pastelero: En la producción de masas batidas pesadas o aireadas (como magdalenas, muffins, bizcochos o planchas para brazos de gitano), esta propiedad permite fijar una mayor cantidad de fase líquida (leche, agua, huevo) o materia grasa en la emulsión sin que la masa escupa o se desmorone en el horneado. El resultado directo en el obrador es un incremento en el rendimiento de piezas por lote y, sobre todo, una miga con una retención de humedad prolongada, retrasando notablemente el endurecimiento o secado natural del producto en los lineales de venta.
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.
