Pastyline Wheat Flour: Precision and Purity for Pastry and Fine Doughs.
Format:
25 Kg Bag
Big-Bag of 850 Kg
Bulk
Harinas Polo’s Pastyline Wheat Flour is a highly specialized technical ingredient, obtained exclusively by milling the whole grain of mature, sound, dry, and industrially cleaned wheat (Triticum aestivum). True to the brand’s commitment to clean labels (clean label), this flour stands out in the market for being completely free of additives.
With a pure white appearance, Pastyline is designed to serve as an intermediate product with excellent rheological properties for the production of breads and other baked goods, making it the preferred choice for pastry and cake doughs.
Rheological Properties
For food industry professionals requiring pinpoint consistency in their production lines, the physicochemical parameters of this flour offer exceptional stability:
Controlled Enzymatic Activity: With a Falling Number of 300–360 seconds, it ensures optimal starch degradation, ideal for achieving uniform golden coloring without the risk of dough collapse.
Flour Strength (W): It has a W 120 – 130 rating, classifying it as a weak or low-strength flour. It provides the ideal gluten structure to prevent excessive elasticity and ensure maximum tenderness in the final product.
Balance Ratio (P/L): It has a P/L ratio of 0.35 – 0.45. Its low tenacity and adequate extensibility prevent the dough from contracting or "shrinking" during sheeting or cutting.
Complete Nutritional Sheet (100g)
| Component Analytical | Amount per 100g | Net Energy Contribution |
| Proteins | 10,50 g | 42,0 kcal |
| Carbohydrates (Sugars: 0.90 g) | 74,10 g | 296,4 kcal |
| Total Fats (Saturated: 0.25 g) | 1,20 g | 10,8 kcal |
| Total Dietary Fiber | 2,70 g | 5,4 kcal |
| Water (Humidity) / Ashes | 14,50 g / 0,53 g | Inorganic / Non-caloric fraction |
| Salt / Sodium | 5,0 mg / 2,0 mg | Natural trace minerals |
| OFFICIAL ENERGY VALUE | 349 Kcal / 1484 KJ | Adjusted to: 354.6 kcal |
Key Industrial Applications
Pastyline Wheat Flour is an intermediate product for human consumption that requires processing prior to its use in the production of bread and other baked goods.
1. Pastry, Confectionery, and Batters (Sponge Cakes, Muffins, and Cookies):
Thanks to its low strength (W: 120-130) and excellent extensibility (P/L: 0.35-0.45), the flour prevents the dough from becoming overly elastic. This allows cakes to rise evenly without deforming and enables cookies to retain their precise size after cutting and baking, eliminating the risk of shrinkage on the conveyor belt.
2. Soft Bakery Products and Short-Crust Pastry:
Makes it easier to roll out short or dry doughs (such as shortcrust pastry or tart bases) due to its low tenacity, resulting in textures that are crumbly and crisp, and do not harden after baking.
Being a loose flour (W 110 – 130) with a very soft gluten development, Pastyline is ideal for preparations where elasticity or resistance is not sought, but sponginess, fragility or a tender crumble. It is perfect for sponge cakes (plum cakes, sponge cakes, pans for gypsy arms), cookies, shortcrust pastries, dusty puff pastries (in combination with fats) and muffins. Its low molecular structure prevents the dough from taking on a "leather" or strap, ensuring that the cakes rise evenly without deforming.
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.
