Harinas Polo Cierzo Extra High-Hydration Flour (Additive-Free): Maximum structural strength for doughs with high absorption and retention.
Format:
25 Kg Bag
Big-Bag of 850 Kg
Bulk
The Harina Cierzo Extra (Additive-Free, High Hydration) represents the top tier of high-strength technical flours in the Harinas Polo catalog. Engineered for absolute purity and designed for demanding industrial and artisanal processes, it is obtained exclusively by milling whole wheat grain (Triticum aestivum) that is mature, sound, dry, and industrially clean.
The "no AA" designation certifies that it is a product without Added Additives (containing no improvers, flour treatment agents such as ascorbic acid, or exogenous enzymes), strictly adhering to a clean-label (Clean Label) philosophy. It has a uniform, pure white appearance, a characteristic cereal aroma and flavor, and a guaranteed fine particle size.
Rheological Parameters and Physicochemical Properties.
Under the regulatory framework of Royal Decree 677/2016, this flour stands out for its optimal mechanical properties for the massive incorporation of water during mixing.
Gluten Yield and Quality: It features a very high native protein content, set between 13.5% and 14.0%, with a robust structure provided by a wet gluten percentage exceeding >30.0% (dry gluten >10%).
Flour Strength (W): It falls within an exceptional range of W 340 – 360. This extremely high elastic energy allows it to handle extreme hydration levels (often exceeding 80–85%), withstand very long kneading times, and tolerate the mechanical stress of high-speed automated production lines.
Balance Ratio (P/L): Features a P/L range of 0.80–0.90. It is a profile with marked yet balanced tenacity, ideal for ensuring high-hydration doughs do not lose their structural shape, efficiently retaining gas without becoming rigid or difficult to stretch.
Controlled Enzymatic Activity: It records a falling number exceeding 330 seconds (>330 sec.). As it contains no added alpha-amylases, its enzymatic activity is low and naturally controlled by the grain itself, ensuring stable doughs that do not become sticky or degrade during long processes.
Moisture and Ash: Maximum moisture remains below the strict legal limit of <15%, while the ash ceiling is set at <0.75%, allowing for greater utilization of the grain's protein layers without altering the whiteness of the final product.
Complete Nutritional Sheet (100g)
| Critical Analytical Component | Actual amount per 100g | Net Energy Contribution |
| Proteins | 13,7 g | 54,8 kcal |
| Carbohydrates (Sugars: 0.9 g) | 68,05 g | 272,2 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 | 13,9 g / 0,55 g | Inorganic / Non-caloric fraction |
| Sodium / Salt Equivalent | 2,0 mg / 5,0 mg | Natural trace minerals |
| Vitamin E | 0,1 mg | Natural micronutrient |
| OFFICIAL ENERGY VALUE | 343 Kcal / 1456 KJ | Ajustado a: 344,4 kcal |
1. Batters and Fine Pastry (Sponge Cakes, Cupcakes, and Muffins):
Cierzo Extra High-Hydration Flour (Additive-Free) is an intermediate product for human consumption—not intended for the end consumer—that requires further processing before use in the production of bread and other baked goods.
1. High-Hydration Doughs (Pan de Cristal, Ciabattas, and Focaccias):
Dosage: Flexible; can be used as the sole base ingredient in the formulation.
Effect: Specifically designed to absorb high percentages of water, its combination of strength (W: 340-360) and extensibility (P/L: 0.80-0.90) allows the structure to retain free water without spreading in dough troughs or hoppers. It promotes an open, large, and irregular internal crumb structure, typical of high-hydration rustic breads.
2. Automated Long Fermentation Processes Clean Label:
Dosing: Adaptable to production line requirements.
Effect: Its sustained protein stability, combined with a high falling number (330" data-index-in-node="83">>330 sec), ensures excellent stability during cold resting periods of 24 to 48 hours. Being additive-free, fermentation proceeds naturally, enhancing the bread's aromatic and digestive qualities without the need for chemical bulking agents.
Cierzo Extra flour (additive-free) offers significantly higher strength and protein content. While standard Cierzo falls within the W 300–320 range, the Extra version reaches W 340–360 and increases its protein content to 13.5%–14.0% (compared to >12.0% for the standard version). Furthermore, the complete absence of additives makes it ideal for professionals seeking manual, natural process control through pure biological fermentation, cultured sourdough starters, and extended autolysis.
It is optimized from the ground up for high- and extreme-hydration preparations and heavily enriched doughs:
High-End Bakery: *Pan de cristal*, high-hydration ciabattas, Italian ciabattas, *fogonaduras*, and rustic-style sourdough breads requiring large, irregular air pockets.
Cold Processes: Doughs intended for industrial freezing, long-term controlled fermentation processes (24 to 72 hours in a 4°C chamber), or fermentation interruption systems.
Sweet Breads and Enriched Doughs: Panettone, high-butter and high-egg brioche, and high-structural-strength puff pastries where the gluten must retain a large amount of added fat without collapsing.
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.
