Harinas Polo Tradición Aragón Wheat Flour: Identity and Balanced Strength for Artisanal Bakery Products.

The Harina de Trigo Tradición Aragón is a medium-strength bread-making flour with guaranteed 100% purity. Obtained by milling the whole grain of mature, sound, dry, and industrially cleaned wheat (Triticum aestivum), it is a raw material of 100% Spanish origin. Designed to meet the demands of the artisanal and industrial "clean label" markets, this flour stands out for being completely free of artificial additives and improvers.

Rheological Parameters and Physicochemical Properties.

Specially calibrated for crafting traditional breads and loaves with a crispy crust, Tradición Aragón flour offers technical characteristics featuring excellent stability and mechanical tolerance.

Gluten Yield and Quality: With a protein content of >12.0%, wet gluten of >24.0% and dry gluten >10.0%, it forms a viscoelastic network capable of optimally retaining gas during the fermentation process.

Flour Strength (W): It registers a W 150–160 range, placing it in the category of a bread-making flour with just enough strength to withstand moderately long fermentation periods without losing volume.

Equilibrium Ratio (P/L): It presents a P/L range of 0.35 – 0.45, an index indicating low tenacity and excellent extensibility, ideal for avoiding tension or shrinkage during bar forming.

Controlled Enzymatic Activity: Certified to have a falling number exceeding 340 seconds, providing high resistance against premature starch degradation. This ensures stable dough and clean, open scores.

Strict Extraction: Maintains a maximum moisture content of <span class="math-inline" data-math="<15.0% ± 0.5% and a controlled ash range of 0.50% – 0.80% (with an analytical mean of 0.60%), balancing the grain's mineral contribution without darkening the crumb.

Complete Nutritional Sheet (100g)

Critical Analytical Component	Amount per 100g	Net Energy Contribution
Proteins	12,0 g	48,0 kcal
Carbohydrates (Sugars: 0.9 g)	69,50 g	278,0 kcal
Total Fats (Saturated: 0.3 g)	1,4 g	12,6 kcal
Total Dietary Fiber	2,0 g	4,0 kcal
Water (Humidity) / Ashes	14,5 g / 0,60 g	Inorganic / Non-caloric fraction
Sodium / Salt Equivalent	2,0 mg / 5,0 mg	Native trace minerals
Vitamin E	0,1 mg	Essential micronutrient
OFFICIAL ENERGY VALUE	387 Kcal / 1633 KJ	Adjusted to: 342.6 kcal

1. Batters and Fine Pastry (Sponge Cakes, Cupcakes, and Muffins):

Tradición Aragón 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. Panificación de Procesos Directos y Especialidades Regionales:

Dosage: Flexible; suitable as the flour base for 100% of the recipe.
Effect: Thanks to its strength ( $W: 150 - 160$ ), it is perfect for automated lines producing standard bread or traditional loaves that use short or direct fermentation processes. It provides just the right amount of strength to withstand mechanical shaping without tearing, while maintaining the expected volume.

2. Picos, Colines, Regañás and Secondary puff pastries:

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

What types of bread and processes benefit most from Tradición Aragón flour?

With a strength of W 150–160 and an extensible P/L balance (0.35–0.45), this flour is perfect for traditional breads featuring a crisp crust and airy crumb—such as Aragonese *Pan de Cañada*, *flama* loaves, *picos* bread, rustic baguettes, and medium-fermentation, same-day loaves (4 to 8 hours). As it lacks high tenacity, the dough yields pliably to the rolling pin or the baker's hands, greatly facilitating the shaping of flat or elongated loaves without the dough tending to spring back.

How does its high falling number (>340 sec.) affect daily baking?

A Falling Number exceeding 340 seconds indicates naturally low alpha-amylase enzyme activity in the wheat grain.

The Baker's Trick: In the bakery, this translates to a dough that maintains excellent firmness and structural integrity, preventing the bread from spreading or flattening out on the oven hearth. It also prevents the crumb from becoming sticky or gummy. If you work with long fermentation processes or highly acidic sourdough starters that tend to break down the flour, this high index acts as a natural shield, ensuring the bread retains great volume and develops a clean, attractive, and well-defined score.

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.