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Bag 25 Kg
BigBag 850 kg
Bulk
Polo Organic High-Strength Wheat Flour: Technical Innovation for Premium Organic Breadmaking
To meet this requirement from R&D and quality departments, Harinas Polo presents its Organic High-Strength Wheat Flour. Certified by the Aragonese Committee for Organic Agriculture (Registration No.: AR-0349-E) and bearing the EU Organic label (ES-ECO-006-AR), this flour stands as the premium industry standard for producing high-hydration doughs and for long fermentation processes in compliance with organic standards.
Advanced Rheological and Physicochemical Analysis.
Unlike standard organic flours on the market—which often exhibit analytical fluctuations that are complex to manage in automated processes—our milled products guarantee strict mathematical consistency;
Alveograph Strength (W): 280 – 320. An exceptional range for organically grown wheat. This inherent strength gives the dough a highly resilient gluten structure, capable of efficiently retaining gas and withstanding long fermentation times in the proofing chamber.
P/L ratio: 0.70 – 0.90. Indicates an optimal rheological balance between tenacity and extensibility. It prevents dough from tearing prematurely in industrial forming machines or becoming excessively tenacious during sheeting.
Falling Number: >340 seconds. Ensures controlled, low alpha-amylase activity. It protects the dough against enzymatic starch degradation, completely eliminating the risk of gummy, moist, or collapsed crumb structures after baking.
Protein and Gluten Content: With a protein content exceeding >13.0% on a dry basis and a wet gluten level >29%, it ensures the formation of an elastic, three-dimensional network capable of absorbing high levels of hydration.
Complete Nutritional Table (100g)
| Component Analytical | Official Analytical Value | Functional Impact |
| Proteins | 13.80 g | High content; excellent gluten development. |
| Carbohydrates | 67.23 g | Optimal substrate for yeast fermentation. |
| Of which sugars | 0.9 g | Low level; prevents excessive external discoloration. |
| Fats Totals | 1.4 g | Native crumb-stabilizing lipids. |
| Saturated | 0.3 g | Healthy lipid profile. |
| Monounsaturated | 0.2 g | Oxidation stability. |
| Polyunsaturated | 0.7 g | Essential fats from the grain. |
| Dietary Fiber | 2.40 g | Balanced contribution to the texture of white flours. |
| Ashes | 0.67 g | Range of 0.50–0.80%; physical purity of the endosperm. |
| Water / Moisture | 14.5 g | Strictly below the regulatory 15.0%. |
| Sodium / Salt Equivalent | 2.0 mg / 5.0 mg | Naturally free from added sodium. |
| Vitamin E | 0.1 mg | Residual natural antioxidant. |
| ENERGY VALUE | 342 kcal / 1450 kJ | High technical energy density. |
Uses and Benefits in the Food and Baking Industries.
The rheological behavior of Organic High-Strength Wheat Flour offers critical competitive advantages to the various stages of industrial processing:
Industrial Breadmaking and Large-Scale Dough Production (Automated Processes).
The major challenge for production lines making sliced bread, high-turnover baguettes, or organic pastries is withstanding the mechanical stress caused by kneading screws and conveyor belts. The W 280–320 value of this flour acts as a buffer against structural fatigue, preventing dough collapse (overkneading) and ensuring consistent oven spring and maximized loaf volume.
Frozen Dough Manufacturing (Pre-baked and Bake-off).
During industrial freezing, ice crystals tend to mechanically tear the gluten network, disrupting the dough's structure. The high wet gluten content (>29%) and the P/L balance of our flour protect the gas cells during sub-zero storage, allowing the bread to retain its expansion capacity when moving directly to the final baking stage at the point of sale.
High-end artisanal bakery specializing in sourdough processes.
Thanks to its low amylase activity level (>340 sec), this flour is the ideal choice for fermentation processes lasting 24 to 48 hours under refrigeration and for fermentations driven exclusively by cultured sourdough (MMC). The starch matrix withstands prolonged acidification without liquefying, yielding clean scoring (blooming), a crisp hazelnut-colored crust, and a highly prized, wildly open crumb structure.
Co-formulation and Enrichment in Other Industries (Ready Meals and Pasta).
Outside the baking sector, its protein density is used by the ready meals industry as a thermal binder in meat emulsions or premium sauces with organic certification, where modified chemical thickeners are prohibited by regulations. Likewise, it offers optimal elasticity in the extrusion of fresh pasta that must withstand prolonged cooking without releasing starch into the water.
Organic milling.
At Harinas Polo, the process of obtaining organic flour is carried out on fully controlled production lines to prevent cross-contamination with conventional grain.
In conventional agriculture, flour strength is enhanced through intensive synthetic nitrogen fertilization and the subsequent addition of improvers such as ascorbic acid (E-300) or exogenous enzymes. In **Harinas Polo Organic Strong Wheat Flour**, this level is achieved 100% naturally through the rigorous selection of strong bread-wheat varieties grown under strict organic crop rotation systems that optimize organic nitrogen fixation. The result is high-quality native protein and clean gluten with unmatched inherent structural tenacity.
Due to cultivation conditions exposed to the natural elements, organic wheat carries a higher risk of premature sprouting in the ear if rainfall occurs before harvest; this triggers alpha-amylase activity, thereby lowering the Falling Number. A low Falling Number would ruin industrial doughs. By analytically guaranteeing a value of **>340 seconds**, Harinas Polo ensures that the starch remains structurally intact. This allows bakers to precisely control fermentation using their own yeasts or sourdough starters, ensuring predictable baking results and an elastic crumb, without the risk of the loaves becoming sticky or collapsing.
