Format:
Bag 25 Kg
Big-Bag 850 Kg
Bulk
Harinas Polo Special Roscón Flour: Structural, tenacious, and extremely strong—ideal for enriched doughs.
The Extra-Strong Wheat Flour – Special for Roscón represents the pinnacle in terms of load-bearing capacity and structural retention. It is a technical flour, meticulously designed to withstand the collapse that bakery and pastry doughs undergo when heavily enriched with sugars, fats (butter, lard), eggs, liqueurs, and candied fruits—as is the case with the traditional Roscón de Reyes or Panettone.
It is obtained by milling the whole grain of mature, sound, dry, and industrially cleaned wheat (Triticum aestivum). To ensure mechanical stability during long fermentation processes, it contains E-300 (ascorbic acid) as the sole flour treatment agent, which strengthens the protein network during intensive kneading.
Rheological and Physicochemical Parameters of Professional Performance.
Under the standards of Spanish quality regulations (RD 677/2016), this product stands out for its highly tenacious and resistant rheological profile:
Gluten Yield and Quality: It features a native protein content exceeding >12.0% and a wet gluten percentage exceeding >30.0% (dry gluten >10%), ensuring an optimal elastic structure.
Flour Strength (W): It has a W 400 – 440 rating. This is an extremely strong flour (equivalent to a high-extraction Manitoba) capable of developing a three-dimensional gluten network so dense and elastic that it prevents the weight of sugars and fats from deflating the structure during baking.
Controlled Enzymatic Activity: Shows a falling number exceeding 320 seconds (>320 sec.). Low amylase activity ensures that the dough neither absorbs excessive moisture nor weakens during prolonged resting periods in the proofing chamber.
Balance Ratio (P/L): It falls within the P/L 1.0 – 1.1 range. This profile tends towards tenacity. This characteristic is crucial for ensuring that the *Roscón* or buns retain their rounded shape and upward volume (vertical rise) on the oven hearth, preventing the dough from spreading outwards.
Complete Nutritional Sheet (100g)
| Component Analytical | Actual amount per 100g | Partial Energy Contribution |
| Proteins | 14,0 g | 56,0 kcal |
| Carbohydrates (Sugars: 0.9 g) | 67,05 g | 268,2 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 / 0,65 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 / 1625 KJ | Calculated: 341.6 kcal |
Main Industrial Applications.
1. Rich, Heavy Pastry Doughs (Roscones, Brioches, Panettones):
Dosage: No recommended minimum or maximum percentage; it is generally used at 100% of the flour base or combined with medium-strength flours.
Effect: Its exceptionally high strength (W: 400-440) counteracts the weakening effect that fats and sugars have on gluten. It allows the *roscones* to retain their spherical volume after baking, resulting in a cotton-like crumb with an open, stable cell structure that does not collapse under the weight of the decoration.
2. Long-Fermentation Processes and Frozen Doughs
Effect: Thanks to the strengthening action of E-300, the protein network withstands cold fermentation periods of 24 to 48 hours without gas loss. Furthermore, its controlled fatty acidity (<span class="math-inline" data-math="<50.0mg KOH/100g) ensures product stability, preventing lipid degradation during storage.
An authentic artisanal *roscón* contains a high proportion of butter, egg, sugar, and orange blossom water. These ingredients act as natural gluten "weakening agents," as fats lubricate and interfere with protein bonding, while sugar binds the water that gluten needs to develop. A **W value of up to 440** provides an "excess" of structural proteins; consequently, even though strength is lost due to the addition of enriching ingredients, the remaining structural integrity is sufficient to retain gas and yield a voluminous, fluffy, cotton-like crumb.
Although both are extra-strong flours with added E-300, the **Especial Roscones** offers a higher peak strength (**W 440** vs. W 410) and a slightly more tenacious dough (**P/L up to 1.1** compared to the Florencia's P/L of 1.0). Furthermore, in terms of final analysis, the Especial Roscones lists a declared **protein content of 14.0 g per 100 g** in its nutritional table (versus 13.4 g for the Florencia), giving it superior performance in doughs requiring extremely long and demanding fermentation and proofing processes.
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.
