Harinas Polo Nevisca Wheat Flour: Structure and Tolerance for Medium-Strength Bread Making.
Format:
25 Kg Bag
Big-Bag of 850 Kg
Bulk
Nevisca Wheat Flour is a bread-making flour with medium-high strength and guaranteed purity. Obtained exclusively by milling the whole grain of mature, sound, dry, and industrially cleaned wheat (Triticum aestivum), it is a raw material of 100% Spanish origin. Designed according to the "clean label" philosophy, this flour is characterized by being completely free of artificial additives and improvers.
Physically, it is distinguished by a uniform, clean white color, as well as a characteristic aroma and flavor free from any off-notes. Its advanced milling process ensures perfect micrometric particle size, guaranteeing uniform hydration rates and optimal molecular dissolution during industrial mixing.
Rheological Parameters and Physicochemical Properties.
Specially calibrated to withstand demanding mechanical processes and impart significant volume to the finished products, Nevisca Flour offers highly stable rheological properties:
Gluten Yield and Quality: Certifies excellent protein values of >11.0%, wet gluten of >25.0%, and dry gluten >10.0%, forming an elastic network with high gas retention.
Flour Strength (W): It falls within a strict range of W 160–180, placing it at the upper limit of medium-strength bread flours—ideal for reinforcing doughs or for processes involving longer fermentation times.
Balance Ratio (P/L): It presents a P/L range of 0.40 – 0.50, a highly balanced index that gives the dough excellent extensibility combined with just the right amount of tenacity to prevent collapsing or spreading in the oven.
Controlled Enzymatic Activity: Its falling number is set above 320 seconds, ensuring high amylase stability that protects the starch structure against premature enzymatic degradation.
Purity Control: Maintains a regulated maximum moisture level of <span class="math-inline" data-math="<15% and an extremely low ash content of <span class="math-inline" data-math="<0.57% (with an actual analytical value of 0.55%), ensuring the absence of coarse bran particles that would weaken the crumb.
Complete Nutritional Sheet (100g)
| Critical Analytical Component | Actual 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: 0.4 g) | 1,3 g | 11,7 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 | Native mineral input |
| Vitamin E | 0,1 mg | Essential micronutrient |
| OFFICIAL ENERGY VALUE | 386 Kcal / 1625 KJ | Adjusted to: 341.5 kcal |
1. Batters and Fine Pastry (Sponge Cakes, Cupcakes, and Muffins):
Nevisca Wheat Flour is classified as an intermediate product for human consumption—not intended for the end consumer—and therefore requires prior industrial processing before use. It is technically formulated for the production of bread and other baked goods.
1. Short-Process Breadmaking and Mechanized Soft Doughs:
Dosage: Flexible. It can be used at 100% as a flour base or combined with other products depending on the required elasticity.
Effect: Its moderate strength (W: 160 – 180) makes it ideal for pan bread, standard straight-dough bread, or buns requiring rapid oven spring. It provides just the right amount of structural strength to retain gas without offering excessive elasticity that would hinder processing through mechanical molders.
2. Picos, Colines, Regañás, and Commercial Biscuits:
Dosage: Adjustable according to extrusion or lamination system specifications.
Effect: Due to such a low P/L ratio (0.4 – 0.5), the dough lacks the elastic stiffness that causes unwanted spring-back or shrinkage. Pieces cut or stamped in a continuous process retain their exact shape on the tunnel oven conveyor belt, ensuring a uniform product and a very crispy texture.
With a strength of W 160–180 and a P/L ratio of 0.40–0.50, Nevisca is the ideal choice for **bread-making processes involving preferments (such as sponges or *poolish*), cold-controlled fermentation for up to 12–18 hours, and high-volume rustic breads**. It is excellent for producing premium *flama* loaves, medium-hydration ciabattas, crusty baguettes, structured pan breads, and slow-fermented pizza doughs. Its added strength helps protect the dough during resting periods.
A dry gluten content of over 10% within this strength range is synonymous with a protein structure that is tenacious yet elastic.
The Baker's Trick: This solid concentration allows for safely increasing hydration to ranges between 59% and 63% of the flour weight. When using a mixer, Nevisca withstands intense mechanical action perfectly without losing gas or degrading. During fermentation, the viscoelastic network expands the carbon dioxide evenly, ensuring loaves with excellent scoring, an impressive open crumb structure, and outstanding final volume in the oven.
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.
