Phavio Flour by Harinas Polo: Conditioned flour offering exceptional strength, high yield, and maximum industrial purity.

Harinas Polo's Phavio Flour is an industrial product of exceptional quality obtained by milling mature, sound, dry, and industrially cleaned wheat grain (Triticum aestivum). Of strictly national origin (Spain), it is technically defined as conditioned wheat flour due to the precise addition of wheat gluten to its ingredients. Legally, it is classified as an intermediate product, meaning it is not intended for direct consumption by the end consumer in its raw state and requires thermal processing prior to use. It is specially designed for professional baking processes and the production of a wide range of baked goods.

In terms of organoleptic properties, it stands out for its uniform white color and an aroma and flavor that are completely characteristic—clean and free of any off-notes. Its technical particle size ensures absolute fineness and perfect consistency in the production facility. It is an ideal ingredient for automated industrial processes seeking optimal dough structure development, excellent gas retention, and superior fermentation tolerance.

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:

Dry Gluten: $>10\%$ .
Moist Gluten: 32.0\%" data-index-in-node="15">>32.0%, direct reflection of gluten conditioning that enhances elasticity.

Flour Strength (W): It falls within a specific range of W 170–190, 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 0.50 – 0.60, 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 (>320 sec.), 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)

Component Analytical	Specific value per 100 g	Functionality and Industrial Impact on the Masses Text
Carbohydrates	68.75 g	Major component. Essential source of starch for gelatinization and yeast fermentation.
Of which sugars	0.9 g	Minimal natural presence of free sugars for the start of fermentation.
Proteins	14.0 g	Very high protein content. Ensures a strong, elastic gluten network with excellent gas retention.
Fats	1.3 g	Native lipid fraction of the wheat grain.
Saturated	0.4 g	Minimal saturated fatty acids.
Monounsaturated	0.2 g	Essential monounsaturated fatty acids.
Polyunsaturated	0.7 g	Native polyunsaturated fatty acids.
Dietary Fiber	2.40 g	Fiber contribution that gently aids in water absorption..
Water	13.0 g	Balanced internal product moisture in hygroscopic equilibrium.
Ashes	0.55 g	Native minerals remaining from clean milling.
Vitamin E	0.1 mg	Natural antioxidant micronutrient found in the grain..
Salt / Sodium	5.0 mg / 2.0 mg	Marginal sodium contribution inherent to the cereal.
ENERGY VALUE	386 Kcal / 1625 KJ	Optimal standard energy density for professional bread-making flours.

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

Due to its profile as a medium-to-high strength, gluten-conditioned flour , the product is designed to withstand the mechanical stress of automated industrial lines and processes with controlled fermentation times:

Commercial and Pan Bread Baking:
Its excellent wet gluten percentage (32.0\%" data-index-in-node="77">>32.0%) provides the elasticity and strength needed to support the weight of doughs for pan bread, hamburger buns, and soft-crust breads, ensuring optimal volume and a uniform crumb.
Controlled Fermentation and Short Direct Processes:
With a falling number of 320\text{ sg.}" data-index-in-node="79">>320 s, it is ideal for processes where enzymatic activity is controlled, allowing the dough structure to be maintained during cold-chamber fermentation or short direct fermentation without the dough weakening or becoming sticky.
Professional Pizza Bases and Light Puff Pastry Doughs:
The balance of your $P/L$ ( $0.5-0.6$ ) gives the masses extensibility just right to be stretched on industrial laminating lines without suffering breaks or excessive elastic shrinkage, ideal for thin-style pizza bases or semi-flaky pastries.
Dough Reinforcement (Correction Flour):
As a high-protein (13.5\%" data-index-in-node="92">>13.5%) conditioned flour, it is used in the bakery to correct or "boost" other flours of lower strength or "weak" flours, thereby improving the overall stability of the flour blend.

Dosage and Technical Use in the Workshop.

As it is legally classified as an intermediate product intended exclusively for secondary industrial processing (bread-making and baking), the general dosage guidelines are structured as follows:

As a Base Ingredient (100%):
It is used directly as the primary flour in the recipe for standard breads, specialty breads, and baked goods requiring firm volume development alongside a soft, elastic crumb.
As a Blend or Reinforcement Flour (20% – 50%):
In recipes incorporating low-protein flours (such as rye, whole wheat, or other gluten-free grain flours), it is used at a rate of 20% to 50% of the total flour blend weight to provide the gas retention and structural strength that these other grains lack.
Indicative Water Absorption:
Due to its high protein content ( $14.0\text{ g}$ per $100\text{ g}$ ) and dry gluten (10\%" data-index-in-node="15">>10%), it possesses a high hydration capacity. It is recommended to adjust mixing trials using a base hydration range of $60\% - 65\%$ water relative to the flour weight, adapting this according to the desired final consistency on the production line.

What are the advantages of Phavio Flour being an "conditioned flour" with added gluten, rather than a conventional wheat flour?

Conventional flours rely exclusively on the native protein level the wheat acquired in the field, which varies from season to season. By being conditioned with wheat gluten under controlled factory conditions, Harinas Polo ensures superior analytical stability. This guarantees that key parameters—such as wet gluten (>32.0%) and strength (W: 170–190)—remain constant from batch to batch, optimizing mechanical mixing performance and gas retention during industrial fermentation, without technical surprises in the production facility.

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.