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25 Kg Bag
Big-Bag of 850 Kg
Bulk
Harinas Polo W 200 Wheat Flour: Stability, medium strength, and tolerance for industrial breadmaking.
The W 200 Wheat Flour is a medium-strength flour offering superior elastic properties and excellent consistency in the bakery. 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. Developed in accordance with demanding "clean label" standards, this flour is notable for being completely free from additives, preservatives, and artificial improvers.
In terms of organoleptic properties, it is characterized by a uniform, clean white color, as well as a characteristic aroma and flavor free from any off-notes. Its advanced milling process ensures perfect micrometric particle size, facilitating stable water absorption rates from the initial mixing stage.
Rheological Parameters and Physicochemical Properties.
Carefully calibrated to provide optimal tolerance to mechanical kneading and solid gas retention in intermediate fermentations, it offers highly reliable rheological constants.
Gluten Yield and Quality: With a protein content of >11.0% and a robust wet gluten content of >27.0%, it forms a viscoelastic network with excellent tenacity and high gas-retention capacity.
Flour Strength (W): It falls within a specific range of W 200 – 220, classifying it as a medium-strength flour with the structure needed to support good volume development and the weight of moderate amounts of fat or sugar.
Balance Ratio (P/L): It presents a P/L range of 0.50 – 0.60. This index indicates an ideal rheological balance: the dough possesses the necessary tenacity to retain its shape on the hearth and excellent extensibility to prevent tearing during shaping.
Controlled Enzymatic Activity: Guarantees a falling number exceeding 340 seconds (>340 sec.), providing high resistance to starch degradation. This prevents sticky dough and ensures a golden, crispy crust after baking.
Purity Control: Maintains 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 the removal of coarse bran fractions.
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 | 0,10 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):
W 200 wheat flour is classified as an intermediate product for human consumption—not intended for the end consumer—that requires prior industrial processing before being used to make bread and other baked goods.
1. Medium-Strength Bread Making and Semi-Automated Processes:
Dosage: Flexible; ideal as the flour base for 100% of the recipe or for reinforcing lower-strength flours.
Effect: Thanks to its strength (W: 200 – 220), it is the ideal choice for pan bread, medium-fermentation ciabatta, or commercial baguettes. It optimally withstands intermediate resting phases during production, ensuring the dough does not lose gas or volume when passing through hoppers and mechanical cutting equipment.
2. Pastry Doughs, Short-Proofing Viennoiserie, and Puff Pastries:
Dosage: Adjustable according to the production line's consistency requirements.
Effect: Its extensible alveographic balance (P/L: 0.50 – 0.60) is ideal for doughs requiring lamination. It allows dough blocks to be stretched continuously on automated lines without spring-back or tearing, while maintaining uniform fat layers.
With a strength of W 200–220 and a P/L ratio between 0.50 and 0.60, this flour is the ideal choice for bread-making processes involving controlled cold fermentation (12 to 24 hours), fat-enriched doughs, and high-quality artisanal products. It is excellent for making premium loaves (such as country-style or rustic breads), traditional baguettes, medium-maturation pizza doughs, simple sweet pastries (such as *suizos*, *medias noches*, or light brioches), and commercial puff pastries requiring crisp lamination without excessive tenacity.
This protein ratio ensures an elastic, cohesive structure with remarkable resilience to the mechanical stress of industrial mixers.
The Baker's Trick: It allows you to comfortably work with high hydration levels—safely ranging between 61% and 65% of the flour weight. In mechanized processes, the dough releases easily from the mixer bowl and demonstrates excellent tolerance during shaping. During baking, the strength of the gluten network optimally retains gas, resulting in a loaf with great volume, a well-defined score, and a fluffy crumb with an irregular open structure.
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.
