Harinas Polo Cierzo Wheat Flour: High Strength, Balanced Tenacity, and Superior Tolerance for High-Expansion Doughs.

Cierzo Wheat Flour is a high-strength technical flour designed to meet the demands of the most rigorous industrial and artisanal bread-making and pastry processes. Its name pays homage to the characteristic wind of the Ebro Valley, reflecting its ability to impart lightness, volume, and excellent structural development to baked goods.

Aligned with a "Clean Label" philosophy, this flour is obtained exclusively by milling the whole grain of mature, sound, dry, and industrially cleaned wheat (Triticum aestivum), free from artificial additives or treatment agents. The result is a product of impeccable whiteness, with the aroma and flavor characteristic of fresh grain, and an extremely fine texture.

Rheological Parameters and Physicochemical Properties.

Backed by Spanish quality standard RD 677/2016, Cierzo Flour falls into the "high-strength" flour category, thanks to highly consistent analytical metrics.

Gluten Yield and Quality: It features a protein content exceeding >12.0%, strongly supported by a wet gluten content of >28.0% (dry gluten >10.0%). This concentration ensures optimal retention of fermentation gases ( $CO_2$ ).

Flour Strength (W): It boasts an outstanding range of W 300 – 320. This elastic energy allows it to handle very high hydration levels, withstand intense mechanical stress in high-speed mixers, and form gluten networks capable of supporting very long fermentation periods or dough freezing.

Balance Ratio (P/L): Its P/L range of 0.70–0.80 indicates a perfect balance between tenacity and extensibility. Although it possesses considerable strength, it is neither a rigid nor a "springy" flour; it maintains the flexibility needed to allow for comfortable shaping of the dough pieces and optimal three-dimensional expansion in the oven.

Controlled Enzymatic Activity: It records a falling number exceeding 340 seconds (>340 sec.). This high value demonstrates low and highly controlled alpha-amylase activity, which prevents the risk of sticky dough, guarantees uniform crust color, and ensures the crumb retains its firmness after baking.

Moisture and Ash: The maximum moisture content complies with the legal limit of <15%, while the ash content is kept below <0.65%, certifying a high degree of purity in the extraction during milling.

Complete Nutritional Sheet (100g)

Critical Analytical Component	Actual amount per 100g	Net Energy Contribution
Proteins	12,5 g	50,0 kcal
Carbohydrates (Sugars: 0.9 g)	68,65 g	274,6 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
Sodium / Salt Equivalent	2,0 mg / 5,0 mg	Natural trace minerals
Vitamin E	0,1 mg	Natural micronutrient
OFFICIAL ENERGY VALUE	386 Kcal / 1627 KJ	Adjusted to: 342.0 kcal

Main Industrial Applications and Dosage

Cierzo Wheat Flour is classified as 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. Automated Direct-Process Bread Making:

Dosage: Flexible; can be used as a sole base or in combination with other flours, depending on product line requirements.
Effect: Thanks to its mechanical properties ( $W: 300-320$ and a $P/L: 0.70-0.80$ ), it is an ideal flour for traditional baguettes, mechanically processed loaves, and pan bread. Its high extensibility allows the dough to stretch without excessive elastic resistance during shaping, preventing breakage or deformation of the pieces before they enter the proofing tunnel.

2. Frozen Fermented Doughs and Medium-Strength Viennoiserie:

Dosage: Adaptable according to the technical formulation.
Effect: With a wet gluten content exceeding $28.0\%$ , it provides the stability needed to withstand controlled fermentation processes or short freezing phases, ensuring uniform oven spring and a homogeneous crumb structure in the final product.

For what types of preparations is Cierzo Flour recommended?

Due to its high W value (300–320), it is ideal for processes requiring high structural strength:

In Baking: High-hydration sourdough breads (75–80%), long-fermentation baguettes, ciabattas, and breads undergoing controlled fermentation or cold-interruption processes (frozen doughs).
In Viennoiserie and Pastry: Puff pastry doughs (croissants, *napolitanas*, inverted puff pastry), doughs enriched with moderate amounts of fat and sugar (*suizos*, traditional brioche), and as a strengthening flour to correct weaker flours.

Cierzo flour is notable for its high stability. Its balanced P/L ratio (0.70–0.80) prevents dough tearing during automated forming processes (such as baguette moulders, puff pastry sheeters, or extrusion lines). Furthermore, its low amylase activity (Falling Number >340 seconds) provides a wide margin of safety against over-mixing, maintaining dough consistency—without liquefying or losing tenacity—even during shifts with high ambient temperatures.

With a W-value of 270–280 and the addition of rye and corn, this flour easily accommodates **hydration levels of 70% to 75%** (or even higher using advanced techniques). It is recommended to begin the process with a 20- to 30-minute autolyse using only the flour and 90% of the recipe's water. As it contains no artificial additives, kneading should be gentle yet consistent; a short period of machine kneading followed by **bulk fermentation with folds (stretch-and-fold)** is preferable to develop the gluten network naturally without overheating the dough.

What are the specifications regarding supply, shelf life, and allergens?

Its logistics are optimized for two types of consumer profiles:

Distribution Formats: 25 kg multi-ply paper bags with valve closure (arranged on Euro-pallets of 40 bags, equivalent to 1,000 kg net) and bulk supply in tankers of up to 25 tonnes for industrial silos.
Storage: Shelf life of 4 months in the original unopened packaging, stored in cool, dry conditions protected from direct sunlight.
Allergen Declaration (EU Reg. 1169/2011): Like other wheat flours, it naturally contains gluten. There is a risk of cross-contamination with traces of soy and mustard (due to their presence in cultivation fields or during transport).

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.