Format:
25 Kg Bag
Big-Bag of 850 Kg
Bulk
Harinas Polo Churro Flour: Cohesion, perfect elasticity, and strength for scalded doughs.
Churros Flour is a technical, medium-to-high strength flour specifically designed to meet the physical demands of scalded doughs. Produced by milling whole wheat grain (Triticum aestivum)—which is mature, sound, dry, and industrially cleaned—it is a raw material of 100% Spanish origin. Formulated according to the clean label philosophy, this product stands out for being completely free of artificial additives.
In terms of organoleptic properties, it features a uniform white color and a clean sensory profile, with characteristic aroma and flavor free from any off-notes. Its advanced milling process ensures controlled, micrometric particle size, allowing for instant, uniform hydration upon contact with boiling water.
Rheological Parameters and Physicochemical Properties.
Made from wheat varieties selected to withstand the pressure of churro-making machines and the thermal shock of frying, Churros Flour features stable rheological properties:
Gluten Yield and Quality: Dispone de un contenido de proteína >10,0% (con un valor analítico real de 11,0%), un gluten húmedo muy alto de >28,0% y un gluten seco >10,0%, cruciales para la cohesión interna de la masa escaldada.
Flour Strength (W): Falls within the W 200–220 range—an optimal medium-high strength level for developing an elastic gluten network that retains the ridged shape of the *churro* or *porra* without becoming overly tough.
Equilibrium Ratio (P/L): It has a fixed P/L value of 0.50. This ratio ensures a highly extensible and pliable dough, eliminating excessive resistance during extrusion and preventing the dough from shrinking or deforming after exiting the die.
Controlled Enzymatic Activity: Certifies a falling number exceeding 340 seconds (>340 s), indicating low amylase activity. This ensures the starch remains stable during scalding, preventing soft or liquefied dough and promoting a crispy crust.
Purity Control: Maintains a maximum regulatory moisture content of <span class="math-inline" data-math="<15% and a controlled ash content of <span class="math-inline" data-math="<0.62% (actual analytical average of 0.55%), ensuring a refined flour free of bran particles that could weaken the structure or burn in the fryer.
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 trace minerals |
| Vitamin E | 0,1 mg | Natural micronutrient |
| OFFICIAL ENERGY VALUE | 386 Kcal / 1627 KJ | Adjusted to: 342.0 kcal |
In scalded doughs, boiling water partially gelatinizes the starch and denatures the proteins prior to shaping. If a flour has a high P/L ratio (making it tenacious), the dough becomes stiff and difficult to work with in manual or automatic churro machines, creating dangerous internal pressure. A P/L ratio of 0.50 provides perfect extensibility, allowing the dough to flow smoothly through the star-shaped nozzle. This ensures a crisp, uniform ridged pattern, which is vital for maximizing the churro's surface area in contact with the oil and ensuring proper frying.
Churros burst in the fryer due to an uncontrolled buildup of water vapor trapped in air pockets within the dough.
The Churro Maker's Trick: The high wet (>28.0%) and dry (>10.0%) gluten content of this flour forms an elastic, highly cohesive network. This structure retains water evenly, keeping it micro-encapsulated throughout the dough matrix. Upon entering hot oil at 180°C–200°C, the dough expands uniformly without rupturing the surface, allowing steam to escape gradually through the ridges. This prevents the dreaded pockets of accumulated water that cause explosions and oil splattering in the workshop.
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.
