Harinas Polo Florencia Wheat Flour: Ultra-High Rheological Strength for Extreme Industrial Processes.

The Florencia Wheat Flour represents extreme strength and maximum stability within the Harinas Polo technical product range. Developed for the large-scale food industry and highly demanding artisan bakeries, this flour is produced by milling the whole grain of mature, sound, dry, and industrially cleaned wheat (Triticum aestivum).

Unlike other Clean Label products in the brand's range, Florencia Flour is optimized with E-300 (Ascorbic acid) as the sole flour treatment agent. This technological additive works by safely strengthening protein disulfide bonds during kneading, giving the dough unmatched structural tenacity without altering its characteristic flavor or aroma.

Rheological Parameters and Physicochemical Properties.

Governed by Spanish technical-sanitary regulations (RD 677/2016), its behavior in the Chopin alveograph defines a highly robust profile.

Gluten Yield and Quality: The percentage of grain protein is certified above >12.0%, supported by a structural network of wet gluten superior to >30.0% (dry gluten >10%).

Flour Strength (W): It falls within a superlative range of W 390 – 410. It is an extremely strong flour (high strength / Manitoba type), designed to withstand severe mechanical stress and very high hydration levels, and to serve as a "blending or reinforcing flour" to improve weaker wheats.

Controlled Enzymatic Activity: Offers a falling number exceeding 330 seconds (>330 s). By maintaining naturally low and controlled alpha-amylase activity, it ensures the dough does not suffer from degradation, softening, or an excess of reducing sugars during extended resting periods.

Balance Ratio (P/L): Shows a P/L value of 0.90 – 1.00. This perfect balance indicates a highly structured and tenacious dough, ideal for flawlessly retaining gas and supporting heavy structures—such as doughs enriched with fats or sugars—without collapsing.

Complete Nutritional Sheet (100g)

Critical Analytical Component	Actual amount per 100g	Partial Energy Contribution
Proteins	13,4 g	53,6 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	14,2 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	Calculated: 343.2 kcal

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

Florencia Wheat Flour is an intermediate product for human consumption intended exclusively for the manufacture of bread products and other baked goods through prior industrial processing.

1. High-Hydration, Mechanically Processed Bread Doughs:

Dosage: Flexible; adaptable as a sole base or as a corrective agent in the formulation.
Effect: Thanks to its rheological indices ( $W: 390-410$ and $P/L: 0.90-1.00$ ), it is an excellent choice for automated processes involving a high water content (such as ciabatta or *pan de cristal*). Its balanced elasticity and tenacity allow the dough to withstand passing through hoppers and divider rollers without losing its accumulated gas structure.

2. Long-Fermentation Puff Pastry and Commercial Pastries:

Dosage: According to the specific requirements of the production line.
Effect: When combined with the strengthening effect of E-300, this flour withstands prolonged cold resting phases and fat-lamination processes (puff pastry, croissants) without issues. It prevents the dough layers from tearing under the pressure of the sheeter, ensuring a uniform internal crumb structure and optimal volume development in the oven.

What is the role of the additive E-300 (ascorbic acid) in this flour?

Ascorbic acid acts as an oxidizing agent during the kneading phase. It is not an artificial chemical preservative but rather a form of vitamin C that encourages soluble proteins (gliadin and glutenin) to form a much denser, firmer, and more elastic gluten network. In extremely strong flours such as Florencia (W 390–410), E-300 is indispensable for automated mechanical processing, as it prevents the dough from losing gas, collapsing, or weakening under the stress of industrial molding equipment.

For which specific products is Florencia flour recommended?

Its primary use focuses on three highly complex areas:

Rich, Laminated Pastry Doughs: Essential for making artisanal Panettone, Pandoro, high-butter-content Brioche, and frozen croissant doughs. Its gluten network perfectly supports the incorporation of large amounts of egg yolks, sugars, and fats.
Industrial Direct-Freezing Processes: Ideal for bread doughs intended for freezing—either raw or par-baked—for distribution lines. Extreme cold damages gluten chains; the superior strength of Florencia compensates for the resulting loss of gas after thawing.
Blending Flour (Reinforcement): Used by large-scale bakeries to blend with weak or standard bread-making flours (W 150–180), thereby boosting the strength of the overall mix in a controlled manner when dealing with inconsistent wheat quality.

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.