Harinas Polo Rustic 2026 Flour Blend: Strength, high absorption, and the golden touch of toasted corn for rustic-style breads.
Format:
20 Kg Bag
Big-Bag of 850 Kg
Bulk
The Harina Mezcla Rustic 2026 is a premium-grade, technical multi-cereal blend formulated for producing rustic, country-style, or artisan breads that require crispy crusts, substantial crumb with excellent moisture retention, and deep, traditional flavor profiles.
In line with the Clean Label policy, this blend contains no added synthetic additives or chemical improvers. Its dough-handling properties and rich organoleptic complexity stem from the combination of three selected flours, all of 100% Spanish origin.
Visually, the product displays an attractive creamy color resulting from the synergy between the rye and the toasted corn particles. Its aroma and flavor are intense and completely free of off-notes.
Rheological Parameters and Physicochemical Properties.
Under the regulatory framework of the Spanish quality standard RD 677/2016, the Rustic 2026 Blend offers technical parameters ideal for artisanal, long-fermentation bread-making processes or mechanized industrial processes.
Gluten Yield and Quality: Cuenta con una importante presencia de proteína de >12,0%, respaldada por un gluten húmedo superior al >28,0% (gluten seco >10,0%), clave para estructurar alveolos consistentes y duraderos.
Flour Strength (W): It features a high strength range of W 270 – 280. This strength ensures the dough can withstand high hydration levels and long cold maturation periods without losing its structure.
P/L Ratio (Tenacity/Extensibility): It falls within a very balanced P/L range of 0.6–0.8. A ratio below 1.0 ensures the dough retains excellent extensibility. It is not a tenacious or rigid flour; it allows fermentation gases to expand the dough easily without tearing the gluten.
Actividad Enzimática Controlada: Registra un índice de caída superior a 320 segundos (>320 sg.). Esto confirma una baja actividad amilásica nativa, lo que previene que las masas se vuelvan pegajosas o colapsen durante fermentaciones prolongadas en bloque.
Moisture and Ash: Maximum moisture is strictly limited to below <15.0%. The ash content ranges from 0.50% to 0.80%, reflecting the purity of the wheat combined with the natural minerals found in rye and corn.
Complete Nutritional Sheet (100g)
| Critical Analytical Component | Actual amount per 100g | Net Energy Contribution |
| Proteins | 12,0 g | 48,0 kcal |
| Carbohydrates (Sugars: 1.0 g) | 61,10 g | 244,4 kcal |
| Total Dietary Fiber | 9,6 g | 19,2 kcal |
| Total Fats (Saturated: 0.30 g) | 1,90 g | 17,1 kcal |
| Water (Humidity) / Ashes | 13,9 g / 1,50 g | Inorganic / Non-caloric fraction |
| Sodium / Salt Equivalent | 11,0 mg / 27,5 mg | Minerals from whole grains |
| Vitamin E | 0,2 mg | Natural micronutrient |
| OFFICIAL ENERGY VALUE | 358 Kcal / 1508 KJ | Adjusted to: 328.7 kcal |
1. Batters and Fine Pastry (Sponge Cakes, Cupcakes, and Muffins):
This technical blend is designed to simulate the behavior, color, and aroma profile of traditional, rustic breads with a crispy crust.
1. Rustic-Style Bread Making (Boules, Country-Style Loaves, and High-Hydration Baguettes):
Dosage: Used directly at 100% of the formulation or combined with conventional white flours, depending on plant requirements.
Effect: Rye flour yields a fluffy crumb and high moisture retention. At the same time, toasted corn flour contributes unique aroma precursors and sugars that caramelize rapidly, giving the crust a creamy-toasted hue and a characteristic roasted flavor.
2. Long-Fermentation Sourdough Processes:
Dosage: Adjustable based on the desired acidity parameters and resting time at the plant.
Effect: Containing mineral nutrients and sugars derived from various cereals, it accelerates the biological activity of natural leavens. Thanks to its high strength (W = 270 – 280), the dough withstands prolonged cold resting periods exceptionally well without deflating or losing volume.
Toasted corn produces three highly valued effects in artisanal baking:
Flavor and Aroma: Being pre-toasted, it imparts nuances reminiscent of intensely baked cereal crust, breaking the aromatic monotony of conventional wheat.
Crust Texture: Modifies surface caramelization during baking. Toasted corn promotes a crispier, harder, and more durable crust, delaying the "chewy" or "rubbery" texture that often develops in humid environments.
Crumb Color: Breaks away from a stark, immaculate white, offering a cream or slightly yellowish crumb that visually evokes traditional handmade breads baked in wood-fired ovens.
With a W-value of 270–280 and the addition of rye and corn, this flour easily accommodates **hydration levels of 70% to 75%** (or even higher using advanced techniques). It is recommended to begin the process with a 20- to 30-minute autolyse using only the flour and 90% of the recipe's water. As it contains no artificial additives, kneading should be gentle yet consistent; a short period of machine kneading followed by **bulk fermentation with folds (stretch-and-fold)** is preferable to develop the gluten network naturally without overheating the dough.
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.
