Harinas Polo "R" Wheat Flour: The High-Stability Bread-Making Standard.

The Wheat Flour R is a classic bread-making flour with balanced strength and 100% purity. Obtained by milling the whole grain of mature, sound, dry, and industrially cleaned wheat (Triticum aestivum), it is a product of 100% Spanish origin. Adhering to the "clean label" philosophy, this flour stands out in the B2B sector for being completely free of artificial additives and improvers.

Visually, it presents a pure white color, offering a characteristic aroma and flavor free from any off-odors or off-flavors. Its uniform particle size ensures homogeneous hydration and excellent, consistent performance in both artisanal and industrial bakeries.

Rheological Parameters and Physicochemical Properties

Designed to serve as the backbone of daily bread production, R Wheat Flour offers stable technical characteristics that ensure manageable dough and excellent oven performance:

Protein and Gluten Content: It develops a percentage of protein >11,0%, a moist gluten >24.0% and a dry gluten >8.0%, ensuring correct gas retention in direct fermentations.

Flour Strength (W): It falls within the W 135–150 range, positioning it as a traditional bread-making flour of low-to-medium strength—ideal for daily use without excessive rigidity.

Balance Ratio (P/L): It presents a P/L ratio range of 0.35 – 0.45. Its low tenacity ( $P$ ) and adequate extensibility ( $L$ ) facilitate part forming, preventing unwanted springback or shrinkage.

Controlled Enzymatic Activity: With a falling number exceeding 320 seconds (>320 sec.), it provides optimal amylase stability, protecting the dough against liquefaction and ensuring clean scoring.

Grinding Purity: Certifies regulated humidity <span class="math-inline" data-math="<15.0% and a very high ash level low (<span class="math-inline" data-math="<0,58%), validating the optimal separation of the endosperm from the rest of the components of the grain.

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	Cellular micronutrient
OFFICIAL ENERGY VALUE	342 Kcal / 1451 KJ	Adjusted to: 342 kcal

Main Industrial Applications.

"R" Bread-Making Wheat Flour is classified as an intermediate product for human consumption—unsuitable for the end consumer without prior processing—and is specifically designed for the production of bread and other baked goods.

1. Direct Process Breadmaking and Standard Industrial Bread:

Dosage: Flexible; suitable as the flour base for 100% of the recipe.
Effect: Thanks to its strength ( $W: 135 - 150$ ), it is perfect for automated lines producing standard bread, sliced bread, or breadsticks that utilize short or direct fermentation processes. It provides just the right amount of strength to withstand passing through shaping machines without the dough suffering mechanical tearing.

2. Small Pastries, Secondary Puff Pastries, and Breadsticks:

Dosage: Adjustable according to the production line's consistency requirements.
Effect: Its low $P/L$ ratio ( $0.35 - 0.45$ ) ensures that stretched doughs do not accumulate internal stress. In laminated or extruded products, this prevents the pieces from losing their original length on the conveyor belt before entering the oven, maintaining uniform thickness and size.

For what types of processes and baked goods is R Wheat Flour recommended?

As a bread-making flour with a strength of W 135–150 and a highly balanced, extensible P/L ratio (0.35–0.45), Harina R is the ideal standard for direct bread-making processes and short, same-day fermentation (totaling 2 to 5 hours). It is the premier choice for producing standard loaves, traditional sticks, everyday baguettes, sandwich bread, and rustic pizza bases with moderate hydration. Since it does not possess excessive tenacity, it allows for quick and gentle shaping, enabling the dough to stretch with extreme ease on the work surface without tearing or shrinking back.

How should hydration be managed in the bakery when working with this clean bread-making flour?

Given that R Flour is completely free of artificial additives and has a fine particle size, its water absorption is natural, direct, and predictable.

The Baker's Tip: The optimal hydration for this flour ranges from 56% to 60% of the total flour weight. To get the most out of its native gluten, it is recommended to knead slowly at low speed during the initial minutes to ensure proper protein hydration. Avoid prolonged kneading at high speed; as this is a medium-strength flour, excessive mechanical friction could prematurely weaken the gluten network.

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.