Cierzo Wheat Flour «Puff Pastry» from Harinas Polo: Functional Innovation and Organoleptic Potential.
Format:
25 Kg Bag
Big-Bag of 850 Kg
Bulk
In the competitive food formulation sector, developing complex sensory profiles and simplifying ingredient lists (clean label) are two of the most important pillars of commercial success. Against this backdrop, Harinas Polo’s Cierzo "Hojaldre" (Puff Pastry) Wheat Flour stands out as a highly versatile and efficient specialty ingredient. Produced by milling whole, mature, sound, and dry wheat grain (Triticum aestivum), this industrially clean raw material is characterized by being completely free of additives.
Through a rigorous selection of wheat varieties with specific technological properties, the processed cereal provides an optimal elastic balance that expands its range of applications, acting as a powerful structural foundation for puff pastries, laminated doughs, and a wide variety of baking matrices.
Physical Transformation and Technological Properties.
The classified industrial milling process endows this flour with a series of physical, chemical, and rheological attributes that optimize its performance on automated production lines:
Strength and Elastic Balance (Rheological Parameters): It exhibits a standardized baking strength with a W value of 260–270 and a curve configuration ratio P/L of 0.6–0.7. This rheological balance provides the precise extensibility and tenacity needed to withstand continuous sheeting without tearing or shrinking.
Controlled Enzymatic Activity: Records a Falling Number > 320 seconds. This value ensures low, controlled alpha-amylase activity, which is crucial for preventing sticky dough and guaranteeing firm structural development during baking.
Color Purity and Fine Granulometry: Offers a natural White color and an aroma and flavor characteristic of the cereal, free from any off-notes. Its fineness is guaranteed, ensuring a homogeneous, lump-free dough.
Protein Performance and Extensible Gluten: It features a protein content > 12.0%, a wet gluten level > 29.0%, and a dry gluten level > 10.0%. This high concentration of structural network-forming proteins is directly responsible for retaining the fat layers in the puff pastry.
Complete Nutritional Sheet (100g)
| Component Analytical | Average value per 100g | Functionality and Industrial Impact |
| Carbohydrates | 67.60 g | Primary source of energy; basis for the dough's structure. |
| Of which sugars | 0.9 g | Minimal native sugars involved in the Maillard reaction. |
| Proteins | 13.5 g | High protein content that ensures cellular cohesion and volume. |
| Fats | 1.4 g | Natural endosperm lipids that aid in plasticity. |
| Saturated | 0.3 g | Minimal saturated fatty acids inherent to the grain. |
| Monounsaturated | 0.2 g | Native monounsaturated lipid fraction. |
| Polyunsaturated | 0.7 g | Polyunsaturated fatty acids derived from cereals. |
| Fiber | 2.30 g | Moderate fiber content that preserves the fineness of white flour. |
| Ashes | 0.70 g | Grain-specific minerals (physical-chemical analytical limit < 0.70%). |
| Water (Moisture) | 14.5 g | Equilibrated analytical moisture (Upper control limit < 15.0%). |
| Vitamin E | 0.1 mg | Natural antioxidant micronutrient present in the grain. |
| Salt / Sodium Equivalent | 5.0 mg / 2.0 mg | Naturally virtually sodium-free. |
| ENERGY VALUE | 386 Kcal / 1626 KJ | High caloric density, ideal for high-performance pastry products. |
1. Batters and Fine Pastry (Sponge Cakes, Cupcakes, and Muffins):
Cierzo “Hojaldre” (Puff Pastry) Wheat Flour is an intermediate product for human consumption that requires further processing and is not intended for the end consumer. It is designed for the production of bread and other baked goods that require high mechanical strength.
1. Industrial Puff Pastry Doughs (Quick, French, or Inverted Puff Pastry):
Dosage: At 100% as the flour base for the process.
Effect: Thanks to its strength (W: 260 – 270) and high wet gluten content (29.0\%" data-index-in-node="82">>29.0%), the dough withstands the multiple mechanical turns and folds involved in industrial laminating machines. As it contains no oxidizing additives, the dough does not become excessively tenacious or rigid (rubbery), allowing the layers of fat to be distributed with precision without rupturing the structure of the thin dough sheets.
2. Scalded Doughs, Medium- to Long-Fermentation Pastries, and Frozen Doughs:
Dosage: Flexible, adaptable to the needs of the plant's technical system.
Effect: The high concentration of native protein (13.5g) ensures excellent free water retention during kneading. Furthermore, it provides the ideal structural flexibility to withstand freezing and subsequent thawing processes in pastry doughs, maintaining the stability of the pieces before they enter the oven.
In puff pastry production, the dough must be repeatedly rolled out alongside layers of fat without offering excessive resistance that would break the sheets, yet maintaining enough firmness to avoid crumbling. A P/L value of 0.6–0.7 represents a perfect rheological balance between tenacity (P) and extensibility (L). If the P/L were very high (tenacious dough), the dough would shrink during sheeting; if it were very low (excessively extensible dough), it would tear. This intermediate range ensures that the layers flow smoothly and retain air, achieving optimal layering.
The Falling Number measures the activity of amylase enzymes in the grain; a value > 320 seconds indicates very low enzymatic activity. For puff pastry and laminated doughs, this is a major competitive advantage: if the flour contained excessive amylase (resulting in a low Falling Number), the starch would rapidly break down into simple sugars during the resting phase. This would make the dough sticky, soft, and difficult to handle on mechanical conveyor belts, ruining the separation of the fat layers. A high Falling Number ensures a dry, stable dough with excellent tolerance for industrial processing.
Cierzo Wheat Flour is strictly classified as an intermediate product designed for use in processes requiring subsequent baking or thermal processing. Consuming the flour raw is not recommended, as the human body does not properly digest starches in their native, compacted state. Furthermore, from an occupational safety perspective, airborne dust can act as a respiratory sensitizer and cause eye irritation; therefore, appropriate industrial handling is required prior to its transformation into the final baked product.
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.
