Harinas Polo "Azahar" Wheat Flour: Performance and Fluffiness for Light Doughs.

The Azahar Wheat Flour is a highly specialized technical and industrial ingredient, obtained by milling whole wheat grains (Triticum aestivum) that are mature, sound, dry, and industrially cleaned. It is classified as a weak flour or low-strength flour.

Unlike standard bread flours, Azahar features a soft, balanced gluten structure that makes it the ideal choice for baking, pastry-making, and direct bread-making processes requiring pliable, tender doughs with zero resistance or shrinkage.

Rheological Properties

For food industry professionals requiring pinpoint consistency in their production lines, the physicochemical parameters of this flour offer exceptional stability:

Gluten and Protein Parameters: It develops a percentage of protein >11,0%, a moist gluten >24.0% and a dry gluten >8.0%, providing optimal air retention in shakes.

Flour Strength (W): It has a W 120 rating, technically defining it as a weak flour with the perfect gluten structure to prevent excessive elasticity.

P/L Balance Ratio:It presents a P/L range of 0.30 – 0.40. This low tenacity index ( $P$ ) ensures highly extensible doughs that do not deform or "shrink" after sheeting.

Controlled Enzymatic Activity: Its falling number exceeds 320 seconds (>320 s), ensuring controlled starch degradation for uniform browning in the oven without causing the crumb to collapse.

Purity parameters: Maintains a maximum humidity of <span class="math-inline" data-math="<15% +-0.5% and an ash range of 0.50% – 0.80% (average of 0.55 g), which confirms a clean grinding of the endosperm.

Complete Nutritional Sheet (100g)

Componente Crítico	Valor Analítico por 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	Inorganic / Non-caloric fraction
Sodio / Sal (Sal equivalente)	2,0 mg / 5,0 mg	Matriz mineral natural
Vitamin E	0,1 mg	Micronutriente antioxidante
OFFICIAL ENERGY VALUE	386 kcal / 1627 KJ	Adjusted to: 342 kcal

1. Batters and Fine Pastry (Sponge Cakes, Cupcakes, and Muffins):

La Harina de Trigo Azahar se clasifica como un producto intermedio para consumo humano, no destinado al consumidor final, requiriendo una transformación industrial previa antes de su uso en la elaboración de productos de panificación, bollería u otros horneados.

1. Masas Batidas y Repostería Fina (Bizcochos, Magdalenas y Muffins):

Dosage: Flexible; can be used as the primary flour base in the formulation.
Effect: With very low strength ( $W = 120$ and incorporated additives, it reduces the risk of the batter becoming rubbery or developing unwanted elasticity. The result in the factory is a crumb with a fine cell structure, high moisture retention, symmetrical volume, and a texture that melts in the mouth without gumminess.

2. Production of Cookies and Short Pastry (Shortbread, Tart Bases, and Pastries):

Dosage: Adjustable according to the specifications of the rotary roller or laminator.
Effect: Its extensibility-to-elasticity balance ( $P/L: 0.30 - 0.40$ ) allows the dough to perfectly take the shape of the cutting mold. The lack of toughness completely eliminates shrinkage of the pieces on the tunnel oven band, ensuring biscuits with uniform, precise dimensions and a highly prized crisp snap.

For what types of bakery products is Azahar W120 flour recommended?

As a weak flour (W 120) with very low tenacity (P/L 0.30–0.40), Azahar Flour is specifically designed for applications where binding, elasticity, or toughness are not desired; instead, it yields an airy, crisp, or crumbly texture. It is the perfect flour for producing all kinds of cakes (loaf cakes, muffins, sponge sheets for rolling), clean-cut cookies, shortcrust pastries (pâte brisée, sablé, tart bases), doughnuts, and light batters. Its weak gluten network allows batters to rise evenly and vertically in the oven without causing surface distortions or "bumps."

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.