Harinas Polo RR Wheat Flour: The Standard Bread-Making Base for Optimal Crumb Structure.
Format:
25 Kg Bag
Big-Bag of 850 Kg
Bulk
RR Wheat Flour is a medium-strength bread-making flour with 100% guaranteed purity. Produced by milling the whole grain of mature, sound, dry, and industrially cleaned wheat (Triticum aestivum), this flour of Spanish origin falls under the category of commercial "clean label" alternatives, as it is completely free from artificial additives and improvers.
It presents a uniform, clean white color, accompanied by a characteristic aroma and flavor free from off-notes. Its controlled particle size ensures uniform water absorption during mixing and optimal molecular dispersion during the mechanical development of the dough.
Rheological Parameters and Physicochemical Properties (B2B).
Calibrated to be one of the most balanced and versatile solutions in industrial milling, RR Flour provides intermediate elasticity and tenacity that are highly valued in bakeries:
Gluten Yield and Quality: Certifies a protein percentage >11,0%, a robust wet gluten >26.0% and a dry gluten >8.0%, ensuring a resistant viscoelastic network and a homogeneous honeycomb.
Flour Strength (W): It falls within the W 140–160 range, establishing itself as a traditional medium-strength bread flour—ideal for providing structural support to the dough without making the kneading process overly difficult.
Balance Ratio (P/L): It presents a P/L range of 0.40 – 0.60. This ratio indicates a perfect balance between toughness (P) and extensibility (L), retaining the part's shape without collapsing or exhibiting an excessive "spring effect."
Controlled Enzymatic Activity: With a falling number exceeding 320 seconds, it ensures excellent amylase stability, protecting the dough against liquefaction and yielding crispy crusts.
Purity Control: Maintains a regulated maximum moisture level of <span class="math-inline" data-math="<15% and a very low ash content (<span class="math-inline" data-math="<0.58%, with an actual analytical value of 0.55%), which validates the quality of the refining process and the absence of coarse bran particles.
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: 342.0 kcal |
1. Batters and Fine Pastry (Sponge Cakes, Cupcakes, and Muffins):
RR Wheat Flour is classified as an intermediate product for human consumption—not intended for the end consumer—and therefore requires prior industrial processing before being used in bread-making and other baked goods.
1. Direct Mechanized Breadmaking, Breadsticks and Grissini:
Dosage: Flexible. It can be used as 100% of the flour base or in combination with other products, depending on the desired consistency.
Effect: Its extensible alveolar balance (P/L: 0.40 – 0.60) facilitates the plastic deformation of the dough in extruders or continuous cutting rollers. As it exhibits no elastic resistance ("snap-back"), the breadsticks are cut cleanly without shrinking on the conveyor belts, maintaining precise geometry and an exceptionally crisp bite after exiting the tunnel oven.
2. Cookie, Shortcrust Pastry, and Industrial Dry Pastry Production:
Dosage: Adjustable according to the technical specifications of the lamination or die-cutting system.
Effect: Thanks to its moderate strength (W: 140 – 160) and low average ash content (0.55g), it is ideal for clean-cut cookies and tart bases. The dough stretches pliably without shrinking after passing through rotary molders, ensuring uniform pieces with a very clean, consistent white/cream color.
As a medium-strength flour (W 140–160) with a highly balanced P/L ratio (0.40–0.60), RR Flour is considered an all-rounder for traditional bread making, hearth breads, and direct or short bulk fermentation processes (between 3 and 6 hours). It is ideal for producing standard loaves, rustic baguettes, fluffy pan loaves, breadsticks (*picos* and *colines*), or Roman-style pizza dough. Its viscoelastic balance allows the dough to retain the shape given during molding without losing its form on the oven hearth.
A wet gluten content of >26.0% in a flour of moderate strength is a direct indicator of high-quality, elastic protein.
The Baker's Trick: This feature allows for comfortable handling of hydration levels ranging from 57% to 61% of the flour weight. During kneading, the gluten network develops rapidly; it is advisable to knead moderately at low speed to ensure complete water absorption and finish with a brief period at high speed. This elastic gluten effectively retains gas, resulting in bread with greater volume, a clean score, and a soft, uniform internal crumb structure.
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.
