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Bag 25 Kg
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Harinas Polo Organic Medium-Strength Wheat Flour: Technical Evaluation and Rheological Impact.
In the industrial production of organic bread, long-fermentation doughs, and organic pastries, structural consistency and raw material purity are essential. Harinas Polo’s Organic Medium-Strength Flour boasts a premium technical profile and is 100% Spanish in origin.
Endorsed by the Aragonese Committee for Organic Agriculture (ES-ECO-006-AR) under registration AR-0349-E, it holds official EU Organic Farming certification. True to the requirements of the Clean Label movement, it is a pure flour obtained by milling mature, sound, dry, and industrially cleaned organic wheat grain (Triticum aestivum); it is completely free from additives and genetically modified organisms (EC Reg. 1829/2003 and 1830/2003). Visually, it is a white flour with calibrated fineness and particle size.
Rheological, Physicochemical, and Commercial Quality Parameters.
Dough Strength and Balance: Baking Strength (W): Falling within a strength range of 220–260, this technical specification firmly classifies it as a medium-strength flour—ideal for short-to-medium fermentation processes and for providing just the right amount of elasticity without the excessive toughness found in high-strength flours.
Configuration Ratio (P/L): Strictly bounded between 0.4 – 0.6, it indicates a balanced and extensible rheological profile with a low tendency toward rigidity, facilitating mechanical forming on automated production lines.
Moisture Control: Capped at a maximum of <span class="math-inline" data-math="<15.0%, with an actual analytical average of 13.0 g per 100 g. It strictly complies with Spanish regulations for flour, limiting free water to mitigate degradation caused by mold and mites.
Macro-structural components: The technical specification stipulates a total protein content of 11.0% in dry matter (reaching an actual analytical average of 11.5 g), ensuring a gluten density adequate to retain fermentation gases. The maximum ash content tolerated on a dry matter basis is capped at <span class="math-inline" data-math="<0.65% (actual analytical average of 0.60 g), placing it commercially within the category of low-extraction white flour (low bran content).
Complete Nutritional Sheet (100g)
| Component Analytical | Average value per 100 g | Functionality and Impact on Rheological Mapping |
| Fats | 1.20 g | Native residual lipid content of wheat germ; slightly aids plasticity. |
| Saturated | 0.20 g | Minimum saturated fraction, intrinsic to the cereal. |
| Carbohydrates | 70.60 g | Major component (primarily starch); essential substrate for yeast fermentation. |
| Of which sugars | 1.10 g | Simple free sugars that immediately initiate fermentative activity. |
| Fiber | 3.20 g | Low fiber content due to the clean extraction rate, minimizing gluten disruption. |
| Proteins | 11.5 g | Gluten-forming proteins (gliadins and glutenins); they provide the viscoelastic framework of the dough. |
| Ashes | 0.60 g | Mineral residue that confirms the degree of purity and the level of refinement in the milling process. |
| Water (Moisture) | 13.0 g | Balanced and safe free water level for long-term storage. |
| Salt / Sodium | 0.025 g / 0.01 g | Virtually no native mineral content; it does not alter the salt calculation in the bread-making recipe. |
| ENERGY VALUE | 344 Kcal / 1461 KJ | Official caloric density stipulated for the development of the final customer labeling. |
This precise rheological combination defines a truly excellent and versatile flour. A W value of 140 to 200 provides the structural strength needed to withstand short- to medium-duration fermentation, effectively retaining the CO_2 gas produced by the yeast without collapsing. Meanwhile, a P/L ratio of 0.4 to 0.8 ensures the dough is highly extensible and has low tenacity. In industrial production lines, this results in doughs that are easy to sheet and mold, avoiding "shrinkage" or elastic deformation after passing through mechanical forming equipment, thereby optimizing machinery performance.
As the product is completely free of artificial improvers or corrective enzymes (such as fungal alpha-amylase or ascorbic acid), the final baking strength depends exclusively on the quality of the wheat harvested in Spain. Since the W value ranges from 140 to 200 depending on the batch, the production department must slightly adjust mixing times and fermentation temperatures. If a batch falls at the lower end (W 140), it is advisable to slightly reduce hydration and shorten fermentation. If it falls at the upper end (W200), the dough will tolerate slightly more water and benefit from a slightly longer bulk fermentation time (bloqueo) to relax the gluten.
This complexity stems from the nature of wheat milling and the context of organic farming in Spain. Gluten is an allergen inherent to the cereal itself (*Triticum aestivum*). Traces of mustard are considered an agricultural field risk (*Traces MP: Yes*) due to organic crop rotation practices or the proximity of cruciferous weeds during harvest. Finally, traces of soy and sesame are associated with cross-contamination risks within the mill's industrial environment (*Traces L: Yes*), where other raw materials are stored and handled. To ensure consumer safety and comply with Regulation (EU) No 1169/2011, the Quality department requires the application of the full precautionary statement: *“Contains gluten. May contain traces of soy, mustard, and sesame.”*
