Harinas Polo Pizza Flour: High Structure and Strength for Long-Fermentation Doughs.
Format:
Bag 25 Kg
Big-Bag 850 Kg
Bulk
Pizza Flour is a high-strength technical flour, designed specifically to meet the mechanical demands of professional-style pizza making (both artisanal and industrial).
Like other products in the Harinas Polo premium range, this is a flour free from additives—containing no additives or exogenous enzymes (Clean Label). It is pure white in color, with the clean aroma and flavor characteristic of the grain.
Rheological Parameters and Physicochemical Properties.
Under Spanish commercial quality regulations for flour (RD 677/2016), this product stands out for its strength and extensibility levels, which are ideal for withstanding cold maturation and subsequent manual stretching:
Gluten Yield and Quality: Account with a native grain protein content higher than >14%, which translates into a percentage of wet gluten higher than >32% (dry gluten >12%).
Flour Strength (W): It has a nominal value of W 370. It is a high-strength flour (Manitoba or similar), capable of developing an extraordinarily strong gluten network—ideal for retaining fermentation gases over several days and withstanding high hydration levels.
Balance Ratio (P/L): It falls within the P/L 0.6 – 0.8 range. This balanced profile leans towards extensibility, allowing the dough to be easily stretched (opened) by hand without the troublesome "snap-back" effect or contraction, while retaining enough tenacity to avoid tearing.
Controlled Enzymatic Activity: Shows a falling number greater than 340 seconds (>340 sec.). Low, natural amylase activity ensures the dough does not liquefy or become sticky during prolonged fermentation.
Moisture and Ash: Maximum moisture remains below the strict legal limit of <15%, while the ash ceiling is set at <0.65%, allowing for greater utilization of the grain's protein layers without compromising the whiteness of the final product.
Complete Nutritional Sheet (100g)
| Component Analytical | Actual amount per 100g | Partial Energy Contribution |
| Proteins | 11,5 g | 46,0 kcal |
| Carbohydrates (Sugars: 0.9 g) | 69,60 g | 278,4 kcal |
| Total Fats (Saturated: 0.3 g) | 1,4 g | 12,6 kcal |
| Total Dietary Fiber | 2,30 g | 4,6 kcal |
| Water (Humidity) / Ashes | 14,5 g / 0,70 g | Inorganic / Non-caloric fraction |
| Sodium / Salt Equivalent | 2,0 mg / 5,0 mg | Natural trace minerals |
| Vitamin E | 0,1 mg | Natural micronutrient |
| OFFICIAL ENERGY VALUE | 386 Kcal / 1626 KJ | Calculated: 341.6 kcal |
Main Industrial Applications.
Pizza flour is classified as an intermediate product for human consumption—not intended for the end consumer—that requires a transformation process prior to its use in the production of bread products or other baked goods.
1. Long-Fermentation Pizza Doughs (Neapolitan or Roman Style):
Effect: Thanks to its high strength (W = 370) combined with an extensible profile (P/L: 0.6 – 0.8), it withstands cold storage at 4ºC for 48 or 72 hours exceptionally well. During this time, the proteins maintain the dough's structure intact, allowing it to develop a complex aroma and superior lightness for digestion without the risk of collapse.
2. Automated or Manual Pizza Base Forming:
Effect: By avoiding excessive toughness, the dough yields easily to mechanical sheeting or manual rounding. It offers no resistance and exhibits no "snap-back" effect, thereby reducing shaping times on automated mass-production lines and ensuring a uniform, precise thickness.
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.
