RRR Wheat Flour by Harinas Polo: High Baking Strength and Industrial Tolerance.
Format:
25 Kg Bag
Big-Bag of 850 Kg
Bulk
RRR Wheat Flour, marketed under the Super Panadera range, is a conditioned, high-medium strength flour designed to deliver superior mechanical performance in automated bread-making lines and artisanal, long-fermentation processes. Produced by milling whole, mature, sound, dry, and industrially cleaned wheat grain (Triticum aestivum), it is a raw material of 100% Spanish origin. Its legal designation is Conditioned wheat flour, as it incorporates ascorbic acid (E-300) as a treatment agent—a natural improver that enhances gas retention and dough stability during baking.
In terms of organoleptic properties, it stands out for its clean, uniform white color, accompanied by a characteristic aroma and flavor completely free of off-notes. Its milling process ensures perfect micrometric particle size, optimizing hydration and homogeneity during initial mixing.
Rheological Parameters and Physicochemical Properties (B2B).
Meticulously calibrated to provide critical tolerance against over-kneading and optimal volume development in the oven, RRR Flour offers high-fidelity rheological constants:
Gluten Yield and Quality: With a protein content of >10.0% (actual analytical average of 11.0%), a strong wet gluten content of >27.0%, and a dry gluten content of >10.0%, it creates a highly resilient viscoelastic network. The additive E-300 acts by polymerizing gluten proteins during kneading, maximizing gas (CO2) retention capacity.
Flour Strength (W): Falls within a precise range of W 220 – 230, placing it in the ideal category for a bread-making flour with the extra strength needed to withstand prolonged fermentation or the moderate addition of inclusions.
Balance Ratio (P/L): It presents a P/L tolerance of 0.45 – 0.65. This index indicates a versatile rheological balance: the dough retains the tenacity needed to support the structure without losing the extensibility required for proper automated shaping.
Controlled Enzymatic Activity: Certifies a falling number exceeding 340 seconds (>340 sec.), ensuring low innate amylase activity. This prevents starch breakdown, avoids sticky dough, and yields a firm, elastic crumb.
Purity Control: Complies with a regulated maximum moisture content of <span class="math-inline" data-math="<15% and a controlled ash content of <span class="math-inline" data-math="<0.65% (with an actual analytical value of 0.55%), ensuring endosperm purity and a low level of 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 | 386 Kcal / 1627 KJ | Adjusted to: 342.0 kcal |
1. Batters and Fine Pastry (Sponge Cakes, Cupcakes, and Muffins):
RRR Wheat Flour is classified as an intermediate product for human consumption that requires processing prior to use. It is not intended for the end consumer, and its use is focused on the production of bread and other baked goods.
1. Panificación Automatizada de Media Fermentación y Pan de Molde:
Dosage: Flexible. It can be used at 100% as a base or blended with weaker flours.
Effect: The presence of the additive E-300 compensates for the naturally low tenacity of its rheological profile (P/L: 0.45 – 0.65). During continuous mixing, ascorbic acid provides "body" and increases dough tenacity in the presence of oxygen, enabling pan loaves or commercial baguettes to support the dough's weight in the molds and maintain a fine, symmetrical crumb structure.
2. Dry Pastries, Industrial Puff Pastry Doughs, and Croissants:
Dosage: Adjustable according to the consistency requirements of the lamination or extrusion system.
Effect: Its medium strength (W: 220 – 230), combined with high extensibility, facilitates the repeated stretching of the dough blocks. During the lamination of fat layers, the dough moves smoothly without shrinking or tearing, accommodating mechanical folds while maintaining the definition of the flaky structure.
Ascorbic acid (E-300) acts as a natural oxidizing agent during the kneading phase in the presence of oxygen. Its function is to strengthen the disulfide bonds between the dough proteins (gliadins and glutenins).
The Baker's Trick: Thanks to this subtle addition, RRR Flour gains exceptional tolerance to the mechanical stress of high-speed or arm-style mixers. In addition to improving machine performance, E-300 helps the dough pieces better retain their volume during final proofing and the initial baking phase (oven spring), resulting in loaves with greater volume, cleaner scoring, and a uniformly golden crust.
This structure is ideal for controlled fermentation processes in a cold chamber (positive temperatures between 2°C and 4°C) lasting up to 24–36 hours. Thanks to a robust dry gluten content (>10%), the dough withstands prolonged enzymatic degradation without losing its strength. During the cold resting phase, the gluten network consistently retains gas, preventing the dough from flattening or spreading on the proofing cloths or trays, thereby ensuring a balanced internal open crumb structure and a springy crumb with excellent elasticity.
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.
