Format:
25 Kg Bag
Big-Bag of 850 Kg
Bulk
Harinas Polo "Pan de Leña" Wheat Flour: Multi-grain complexity, high strength, and tolerance for traditional breads with rustic crusts.
"Harina Pan de Leña" is a medium-to-high strength flour with a complex technical profile, formulated using a precise blend of selected raw materials from various European sources. It is specifically designed to recreate the qualities of traditional rustic breads—featuring a thick crust, a dense yet open crumb, and a deep aromatic profile reminiscent of old-fashioned wood-fired ovens.
To optimize its industrial performance and ensure optimal volume development in the oven, it incorporates ascorbic acid (E-300) as a flour treatment agent. In terms of organoleptic properties, it presents a clean white color and the typical, complex aromas and flavors of its constituent cereals.
Rheological Parameters and Physicochemical Properties.
Meticulously calibrated in accordance with standard RD 677/2016 to withstand prolonged fermentation and demanding mechanical processes, "Pan de Leña" flour offers consistent performance:
Gluten Yield and Quality: It features a protein content of >11.5% and a very high wet gluten content of >27.0% (along with a dry gluten content of >10%), enhanced by added Belgian wheat gluten to maximize the retention of fermentation gases (CO2).
Flour Strength (W): Features a high-strength range of W 245 – 255, providing an ideal structure for large-format breads (boules, kilo loaves) that require strong structural support.
Balance Ratio (P/L): It presents a P/L range of 0.55 – 0.65. This balance provides a dough with just the right tenacity to avoid deflating during deep scoring and the appropriate extensibility for comfortable shaping.
Controlled Enzymatic Activity: Certifies a falling number exceeding 340 seconds (>340 s). Despite the presence of malt flour, this value ensures that the amylase activity of the base mix is perfectly controlled, preventing sticky crumb or structural collapse.
Purity Control: Maintains a maximum regulatory humidity of <span class="math-inline" data-math="<15% and a controlled ash percentage of <span class="math-inline" data-math="<0.65% (with a real average analytical value of 0.55%), guaranteeing a level optimal refinement.
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) | 70,15 g | 280,6 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 | Native mineral input |
| Vitamin E | 0,1 mg | Natural micronutrient |
| OFFICIAL ENERGY VALUE | 342 Kcal / 1451 KJ | Adjusted to: 342.0 kcal |
1. Batters and Fine Pastry (Sponge Cakes, Cupcakes, and Muffins):
Harina Pan de Leña is formulated for the large-scale production of bread products and other baked goods requiring traditional profiles.
1. High-Quality Rustic Bread Making and Sourdough Processes:
Dosage: Can be used as 100% of the formula's flour base or as an organoleptic enhancer at 30–50% when combined with standard flours.
Effect: Rye flour and malt flour provide sugars and aromatic precursors that mimic the flavor, aroma, and dark brown color characteristic of traditional baking in old-fashioned ovens. Their high strength (W: 245-255) allows for excellent tolerance of prolonged bulk fermentation while maintaining resistance to collapse.
2. Crusty Breads and High-Hydration Loaves:
Dosage: Flexible; adjustable according to the water absorption level required by the plant machinery.
Effect: Wheat semolina increases the mechanical strength of the crust, providing a crisp texture that lasts longer after cooling. Sugars released by the malt aid in uniform caramelization, producing deep, rich golden hues.
They fulfill both aromatic and physicochemical functions:
Rye Flour: Its pentosans absorb a large amount of water and slow down starch retrogradation. This not only makes the dough more hydrating and moist during production but also extends the bread's freshness, keeping the crumb tender for longer.
Malt Flour: Provides simple sugars derived from malted barley or wheat. During baking, these sugars react with amino acids on the dough's surface (Maillard reaction), producing a thicker, crispier crust with a deep golden-brown color, mimicking the rustic finish characteristic of traditional stone-hearth or wood-fired ovens.
Toasted soy flour contains natural lecithin—a powerful emulsifier that stabilizes the bond between water and fats—providing excellent tolerance to mechanical kneading and a crumb with a more elastic, uniform cell structure. Meanwhile, wheat semolina contributes slightly larger particles, which increases bite resistance (the bread's consistency) and helps the dough maintain its vertical shape during resting, preventing the loaves from flattening out on the proofing boards.
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.
