Harinas Polo “Mediterránea” 1900 Traditional Flour: Premium Structure, Strength, and Absorption.
Format:
25 Kg Bag
Big-Bag of 850 Kg
Bulk
The Harina Tradición “Mediterránea” 1900 is a medium-high strength flour with guaranteed 100% purity. Produced through the rigorous milling of whole wheat grain (Triticum aestivum)—which is mature, sound, dry, and industrially cleaned—it is a raw material of 100% Spanish origin. Designed according to "clean label" standards, this flour stands out for being completely free of artificial additives and improvers.
In terms of organoleptic properties, it presents a clean, uniform white color, accompanied by a characteristic aroma and flavor free from any off-notes or foreign odors. Its advanced milling process ensures perfect micrometric particle size, allowing for uniform dough hydration during the initial stages of mixing.
Rheological Parameters and Physicochemical Properties.
Calibrated to withstand longer fermentation processes and ensure optimal volume development, Tradición Mediterránea 1900 flour offers highly stable mechanical properties:
Gluten Yield and Quality: With a protein content of >11.0%, a very high wet gluten content of >28.0%, and dry gluten >10.0%, it forms a viscoelastic network with excellent extensibility and high gas-retention capacity.
Flour Strength (W): It falls within a strict range of W 180 – 190, placing it in the medium-high strength segment—ideal for rich dough structures with good gas retention.
Balance Ratio (P/L): It presents a fixed P/L of 0.5. This index indicates an impeccable rheological balance: the dough possesses just the right tenacity to hold its shape and excellent extensibility, allowing it to be stretched without tearing.
Controlled Enzymatic Activity: Certified to provide a falling number exceeding 340 seconds, offering excellent resistance against premature starch degradation. This ensures stable dough and visually appealing, well-opened scores.
Purity Control: Maintains a 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 average of 0.55%), ensuring a clean product free of coarse bran particles that could tear the dough.
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 trace minerals |
| Vitamin E | 0,1 mg | Essential micronutrient |
| OFFICIAL ENERGY VALUE | 386 Kcal / 1627 KJ | Adjusted to: 342.0 kcal |
1. Batters and Fine Pastry (Sponge Cakes, Cupcakes, and Muffins):
"Mediterránea" 1900 Traditional Flour is classified as an intermediate product for human consumption that is not intended for the end consumer, requiring prior industrial processing before use in the production of bread or other baked goods.
1. Standard and Rustic-Style Specialty Bread Production:
Dosage: Flexible; can be used as the primary flour base, constituting 100% of the recipe.
Effect: With medium strength (W: 180 – 190), it is perfect for automated lines producing standard bread, ciabatta, or rustic-style loaves using short or direct fermentation processes. It provides the gas retention needed to achieve good volume and an open crumb structure, without creating excessive tenacity that would hinder automatic shaping.
2. Laminated Doughs, Breadsticks, and Fine Cookies:
Dosage: Adjustable according to the consistency requirements of the extrusion or lamination line.
Effect: Its low P/L ratio (0.5) ensures the dough lacks elastic stiffness or "rebound effect." In continuous wire-cutting or rotary-molded biscuit lines, this ensures that the pieces retain their exact geometric shape on the tunnel oven conveyor belt, minimizing waste due to deformation.
With a strength of W 180–190 and a P/L ratio of 0.5, this flour is ideal for traditional rustic breads, high-quality baguettes, medium-hydration ciabatta, and cold-controlled fermentation processes (bulk or shaped) lasting between 12 and 24 hours. It also performs exceptionally well in making Neapolitan-style pizza doughs with short-to-medium maturation times, as well as simple pastries that require good gluten network development without needing a high-strength flour.
A wet gluten content of >28.0% is a direct indicator of flour with a high capacity for liquid absorption and retention.
The Baker's Trick: This solid structural foundation allows you to work with high hydration levels—safely ranging between 60% and 64% of the flour weight. When mixed in a machine, the dough absorbs water easily and develops a highly resilient, elastic network. During baking, this amount of wet gluten optimally retains steam and gas, causing the dough to expand and resulting in loaves with great volume, an open and irregular internal crumb structure, and a thin yet crispy crust.
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.
