Cifuentes Wheat Flour: Pure Technical Balance for Precision Baking.
Format:
25 Kg Bag
Big-Bag of 850 Kg
Bulk
Harinas Polo’s Cifuentes Wheat Flour is a premium bread-making flour with low-to-medium strength and guaranteed purity. Obtained exclusively by milling whole wheat grain (Triticum aestivum)—mature, sound, dry, and industrially cleaned—this intermediate product of Spanish origin is designed to meet the rigorous standards of the clean label trend.
With a uniform pure white color and a characteristic aroma and flavor free of off-notes, Cifuentes features precision-controlled milling. This ensures an optimal hydration rate and impeccable rheological consistency in both automated production lines and artisan workshops.
Rheological Parameters and Physicochemical Properties.
For professionals in the baking and food industries who require stable parameters for programming their mixers and rest times, the Cifuentes technical batch offers exceptional consistency:
Gluten Yield and Quality: It develops a Dry Gluten content of >10% and a Wet Gluten content of >24%, ensuring robust gas retention during controlled fermentation phases despite its moderate strength.
Flour Strength (W): It falls within a strict W 135–145 range, establishing itself as a weak-to-medium-strength bread flour ideal for direct mechanical processing and soft doughs.
Balance Ratio (P/L): It presents a P/L ratio range of 0.40 – 0.50, a highly balanced index that provides the necessary extensibility for stretching and forming parts without cracking or unruly elasticity.
Controlled Enzymatic Activity: Its falling number exceeds 320 seconds (>320 s), protecting the dough against liquefaction and ensuring a crispy crust with uniform browning in the oven.
Endosperm Purity: Maintains a regulated maximum humidity <span class="math-inline" data-math="<15.0% and an extremely high ash level under <span class="math-inline" data-math="<0.57% (with a real analytical mean of 0.45 g), certifying a clean extraction free of coarse bran.
Complete Nutritional Sheet (100g)
| Critical Analytical Component | Amount per 100g | Net Energy Contribution |
| Proteins | 11,0 g | 44,0 kcal |
| Carbohydrates (Sugars: 0.9 g) | 70,25 g | 281,0 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 / 0,45 g | Inorganic / Non-caloric fraction |
| Sodium / Salt Equivalent | 2,0 mg / 5,0 mg | Native trace minerals |
| Vitamin E | 0,1 mg | Essential micronutrient |
| OFFICIAL ENERGY VALUE | 386 Kcal / 1625 KJ | Adjusted to: 342.4 kcal |
1. Batters and Fine Pastry (Sponge Cakes, Cupcakes, and Muffins):
Cifuentes Wheat Flour is classified as an intermediate product for human consumption that requires processing prior to use. It is not intended for the end consumer, and its application focuses on the production of bread and other baked goods.
1. Short-Process Direct Breadmaking (Standard Bread, Breadsticks, and Mini Breadsticks):
Dosage: Flexible; can be used as the base flour ingredient, constituting 100% of the recipe.
Effect: Its moderate strength (W = 135 – 145) is perfect for rapid mechanized industrial processes or direct fermentation. It provides just the right amount of structural strength for the dough pieces to maintain their volume in the oven, without developing excessive elastic resistance that would hinder shaping.
2. Cookie and Dry Pastry Shop (Shortcrust Pastry and Tart Shells):
Dosage: Adjustable according to the technical specifications of the lamination or extrusion equipment.
Effect: Its low tenacity (P/L = 0.40 – 0.50) prevents physical shrinkage of the pieces after cutting or die-cutting on automated lines. Furthermore, its low ash content (0.45 g) ensures a very clean, bright final color, free of dark specks.
With a W-value of 135–145 and an extensible P/L ratio of 0.40–0.50, Cifuentes Flour is ideal for direct bread-making processes, short same-day fermentations (up to 4–5 hours), and simple pastries. It is the perfect choice for producing standard bread, traditional Spanish loaves, baguettes, industrial sliced bread, breadsticks, and shortcrust pastry for cookies or tart bases. Its moderate gluten network allows dough ropes to be stretched and shaped with great agility, shortening bench times and reducing mechanical strain in industrial plants.
That a flour of W 135 – 145 maintains a dry gluten greater than 10% is a direct indicator of the excellent protein quality of the selected wheat of origin.
The Baker's Trick: This concentration of native gluten gives the dough superior-than-normal kneading tolerance and internal elasticity. In the bakery, this means the dough will easily handle hydration levels between 58% and 61% without becoming sticky. Furthermore, during baking, this robust protein network efficiently retains the carbon dioxide produced by the yeast, resulting in loaves with a clean score, great volume, and a very airy, open internal crumb.
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.
