Format:
25 Kg Bag
Big-Bag of 850 Kg
Bulk
Harina Tradición Polo: High-Strength Gran Reserva, Purity without Additives, and Maximum Structural Stability.
Harina Tradición Polo is a high-strength flour obtained exclusively by milling whole wheat grain (Triticum aestivum) that is mature, sound, dry, and industrially cleaned. True to the philosophy of clean, natural bread-making, this product is completely free of additives or flour treatment agents; this means it contains no ascorbic acid (E-300) or exogenous enzymes added at the mill. Its strength and mechanical properties derive entirely from the rigorous selection of bread-making wheat of 100% Spanish origin. Its legal designation is Wheat flour.
In terms of organoleptic properties, it stands out for its traditional, clean, and uniform white color, accompanied by a very pronounced, characteristic aroma and flavor of clean grain, free from any off-notes or foreign odors. The fine milling process ensures optimal particle size for high-hydration processes.
Rheological Parameters and Physicochemical Properties.
Calibrated to perform reliably with high-hydration doughs, sourdough starters, and extremely long fermentation processes, Tradición Polo flour exhibits the following rheological characteristics.
Gluten Yield and Quality: With an outstanding protein content of >12.0%, a very strong wet gluten content of >28.0%, and a dry gluten content of >10.0%, the flour creates a highly dense, three-dimensional network capable of maximum expansion under fermentation gas pressure without collapsing.
Flour Strength (W): It falls within a high-strength range of W 270–280. This value makes it one of the most potent additive-free flours on the market, ideal for supporting heavy structures or doughs enriched with fats and sugars.
Balance Ratio (P/L): It exhibits a P/L ratio of 0.6 – 0.8. By remaining below 1.0, it demonstrates exceptional elastic behavior: a dough with sufficient tenacity to maintain the piece's vertical shape, combined with remarkable extensibility that prevents tearing or shrinkage on the forming lines.
Controlled Enzymatic Activity: Certifies a falling number exceeding 320 seconds (>320 sec.). This value guarantees that the endosperm starches have not undergone prior degradation (germination), ensuring a steady and controlled release of simple sugars to nourish the yeast over a period of hours.
Purity Control: The ash content ranges between 0.50% and 0.80% (with an actual analytical mean of 0.60%), reflecting a controlled extraction process that incorporates mineral-rich outer parts, thereby enhancing the flavor and color of the crumb without compromising extensibility. Maximum moisture content is strictly regulated to remain below <span class="math-inline" data-math="<15.0%.
Complete Nutritional Sheet (100g)
| Critical Analytical Component | Actual 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 mineral input |
| Vitamin E | 0,10 mg | Cellular micronutrient |
| OFFICIAL ENERGY VALUE | 387 Kcal / 1633 KJ | Adjusted to: 342.6 kcal |
1. Batters and Fine Pastry (Sponge Cakes, Cupcakes, and Muffins):
Tradición Polo flour is formulated as a versatile, high-performance ingredient for both traditional bakeries and automated baking operations.
1. Traditional Bread-Making with Long Fermentation and Sourdough:
Dosage: Can be used at 100% of the formulation or in combination to reinforce flours with lower baking strength.
Effect: With high strength (W: 270 – 280) and no artificial additives, it is ideal for processes involving retarded bulk fermentation under cold conditions. It allows the yeast and lactic acid bacteria in the sourdough starter to act at a natural pace, producing organic acids that significantly enhance the bread's flavor, aroma, and shelf life without compromising dough stability.
2. Fermented Pastries and Mechanized High-Hydration Doughs:
Dosage: Flexible; adjustable based on the equipment's absorption level or the rheology of the final product.
Effect: Its balanced alveograph ratio (P/L: 0.6 – 0.8) provides the extensibility needed to handle high hydration levels, while maintaining the tenacity to retain gases during baking. This results in baked goods with excellent volume, crispy crusts, and an elastic, open-crumb structure.
As it is a 100% natural flour without ascorbic acid (E-300), the gluten network takes a little longer to form and strengthen in the mixer.
The Baker's Trick: It is highly recommended to perform an autolyse of 20 to 30 minutes (mixing only the flour and water before adding the yeast, sourdough starter, or salt). This allows the proteins (gliadin and glutenin) to hydrate fully and passively, initiating the development of the elastic network on their own. It reduces subsequent mechanical kneading time, prevents the dough from overheating, and protects the flour's carotenoid pigments, resulting in a creamier, more aromatic crumb with an open, irregular cell structure.
With a strength rating of W 270–280 and a wet gluten content exceeding 28%, this flour is the undisputed champion for long cold fermentations (24 to 48 hours at 2°C–4°C), high-hydration breads (such as ciabatta or Galician-style loaves with hydration levels above 75–80%), and processes involving sourdough culture. Its high enzymatic stability (Falling Number >320 sec.) allows it to withstand sourdough acidity perfectly without liquefying, ensuring the loaf maintains its vertical structure in the oven—resulting in great volume and an open score—rather than spreading outwards.
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.
