Format:
25 Kg Bag
Big-Bag of 850 Kg
Bulk
Harinas Polo "Mezcla Gallega 2026" Flour: High Strength, High Hydration, and Rustic Flavor for Atlantic-Style Breads.
The Harina Mezcla Gallega 2026 is a premium, technical multi-cereal blend specifically designed to replicate the unique characteristics of traditional Galician bread: high hydration, a moist crumb with a very open structure, a crispy, toasted-hued crust, and a deep, complex acidity.
True to a "Clean Label" philosophy, this product contains no synthetic additives or ascorbic acid (E-300). Its distinctive character and outstanding dough-handling properties stem from a carefully crafted blend of three key ingredients, all of 100% Spanish origin:
Upon tasting, it displays a characteristic creamy color resulting from the whole-grain rye and malt particles. Its aroma and flavor are intense and distinctive, free from any off-notes. As a natural product, it may exhibit slight organoleptic variations linked to weather conditions in the Spanish countryside.
Rheological Parameters and Physicochemical Properties.
Meeting the RD 677/2016 quality standard, the Mezcla Gallega 2026 stands out for its ideal combination of baking strength and extensibility, suitable for both artisanal and industrial processes:
Gluten Yield and Quality: Wet gluten content exceeds >28.0% (with dry gluten at >10.0%), providing the elasticity needed to form large, irregular air pockets in the crumb.
Flour Strength (W): Certifies a high-strength range of W 270–280. This strength is essential for supporting the high water content (often exceeding 80–85% hydration) characteristic of *pan de moña* or Galician loaves.
Balance Ratio (P/L): Maintains a balanced and flexible P/L range of 0.6–0.8. As this index is below 1.0, it indicates that the resulting dough is neither tenacious nor rigid, but rather elastic and highly extensible; this facilitates manual shaping and long bulk fermentation periods, while preventing collapse during the shaping of the dough knot.
Controlled Enzymatic Activity: It records a falling number greater than 320 seconds. Despite the addition of Oro malt flour, timing control ensures that the starch retains its viscosity without liquefying during long fermentations.
Protein and Ash: It features a high overall protein percentage of >12.0%. The ash content ranges from 0.50% to 0.80%, due to the presence of whole rye, which contributes valuable minerals from the outer layers of the grain. Maximum moisture remains 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: 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 profile of traditional Galician or rustic breads with dark crusts.
1. Galician-Style Bread Making (Loaves, *Moletes*, and Rustic Baguettes):
Dosage: Used directly at 100% of the formulation or at 50% in combination with conventional white flours.
Effect: Whole-grain rye flour yields a dark cream-colored crumb with a dense texture and high moisture retention. At the same time, Oro malt flour provides sugars that caramelize rapidly, giving the crust intense toasted tones similar to those of artisanal bakes.
2. Long-Fermentation Processes Using Cultured Sourdough:
Dosage: Adjustable based on the desired acidity parameters at the plant.
Effect: Containing fiber and mineral nutrients derived from the whole grain, it accelerates the fermentative activity of natural starters. Thanks to its high strength (W = 270 – 280), the dough withstands prolonged cold resting periods (24–48 hours) exceptionally well, without deflating or losing volume.
Its influence is decisive in three key areas of the process:
Water Absorption: The pentosans and fibers in whole rye retain enormous amounts of water compared to clean wheat. This allows you to work with extreme hydration (80-90%) without the dough dripping, resulting in a bread with a very shiny, moist crumb that lasts for a long time.
Fermentación aromática: La malta Oro descompone de forma progresiva el almidón en azúcares simples. Esto nutre intensamente tanto a las levaduras comerciales como a las bacterias de la Masa Madre, generando una fermentación vigorosa y una óptima acumulación de ácidos orgánicos (láctico y acético) que definen el sabor gallego.
Rustic crust: During high-temperature baking, residual malt sugars caramelize rapidly, creating that thick, crispy, highly fragrant crust with dark, toasted hues that protects the bread's moist interior.
Since rye subtly weakens gluten strength and the mixture is completely free of chemical additives (such as E-300), a strategy of slow, progressive kneading is recommended. Using *autolysis* (letting the flour and water rest together for 30 minutes before kneading) is ideal for naturally structuring the dough. When incorporating the remaining water (the *bassinage* technique), it should be added in a thin stream at the end of the process to avoid breaking the gluten bonds as they form. Extended bulk fermentation periods interspersed with folding will effectively replace the mechanical stress caused by high-speed mixers.
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.
