Format:
25 kg sack
Harinas Polo Organic Stone-Ground “Origen” Wheat Flour: Functional Innovation and Rheological Potential in the Food Industry.
In the industrial baking sector—specifically for high-quality traditional and organic products—dough stability and the ability to retain water and gas are essential factors for ensuring a consistent product. Harinas Polo’s “Origen” Organic Stone-Ground Wheat Flour (legal designation: Organic Whole Wheat Flour) stands out as a technical solution offering medium strength and artisanal milling quality, derived from a careful selection of raw materials.
Its complexity and rheological properties derive from the stone-milling of organic wheat grain (Triticum aestivum). It holds certification from the control authority ES-ECO-006-AR and CAAE registration number AR-0349/E.
Physical Transformation and Technological Properties
Mid-Range Baking Strength (W): Shows a value of W = 250. This strength reserve provides the ideal structural support to withstand the physical presence of the bran without compromising the dough structure.
High-Tenacity Alveograph Profile (P/L): Shows a P/L = 1.50 ratio (calculated based on P 100 / L 70). This configuration indicates a tenacious behavior characteristic of stone-ground whole-wheat flours, requiring appropriate management of hydration and resting times during production.
Protein Structure and Fat Fraction: Establishes a minimum protein 10.00\%" data-index-in-node="84">>10.00% requirement (reaching an average analytical value of 12.0 g per 100 g of product), while the lipid fraction is set at a fat content <span class="math-inline" data-math="<50.0 mg within its control parameters.
Complete Nutritional Sheet (100g)
| Component Analytical | Average value per 100 g | Functionality and Industrial Impact |
| Carbohydrates | 61.10 g | Native starches that act by absorbing water and forming the crumb. |
| Of which sugars | 1.0 g | Natural simple sugars that serve as a basic food source for the yeast. |
| Fiber | 9.6 g | High fiber content that increases the dough's water absorption capacity. |
| Proteins | 12.0 g | Structural amino acids for the formation of a strong gluten network. |
| Fats | 1.90 g | Lipids from the grain germ retained during stone milling. |
| Saturated | 0.30 g | Fraction of the cereal's intrinsic minimum saturated fatty acids. |
| Monounsaturated | 0.20 g | Native monounsaturated fatty acids present in the endosperm. |
| Polyunsaturated | 0.80 g | Essential fatty acids contained in wheat germ. |
| Ashes | 1.50 g | Total minerals resulting from preserving the intact aleurone layer. |
| Water (Moisture) | 13.9 g | Percentage of free water under microbiological stability control (<span class="math-inline" data-math="<15%). |
| Vitamin E | 0.2 mg | Natural antioxidant preserved thanks to the mill's low-friction system. |
| Salt / Sodium Equivalent | 27.5 mg / 11.0 mg | Trace amounts of native minerals for labeling calculation purposes. |
| ENERGY VALUE | 329 Kcal / 1390 KJ | Caloric density for the development of the final labeling table. |
1. Batters and Fine Pastry (Sponge Cakes, Cupcakes, and Muffins):
This stone-ground whole wheat flour is designed for processes that require the flavor and nutritional properties of the whole grain, without compromising mechanical tolerance on production lines.
1. Comprehensive Rustic Baking and Biological Processing:
Dosage: Use undiluted (100%) or combined as a medium-strength base to impart organoleptic character.
Effect: Stone milling allows the germ and bran to blend homogeneously without overheating. This preserves the native fatty acids and imparts an intense, traditional aroma and flavor to the bread, as well as a creamy-hued crumb highly valued in the premium market.
2. High-Hydration Doughs and Long-Fermentation Processes:
Dosage: Flexible; adaptable according to the toughness profile required in the formulation.
Effect: Due to its high tenacity index (P/L = 1.50), the flour provides excellent stability and consistency to the dough during prolonged fermentation. Its fiber content (9.6 g) optimizes water retention, preventing the loaves from spreading on the oven hearth and promoting a balanced final volume.
A P/L = 1.50 value indicates that the resulting dough will be predominantly tenacious and offer significant resistance to stretching. In automated production lines, this can cause the dough to shrink or retract during mechanical sheeting or forming stages. To counteract this behavior and make the most of its 250 units of strength (W), it is advisable to allow for slightly longer bulk resting times (intermediate proofing) before forming, or to incorporate autolysis techniques that help relax the gluten network, naturally increasing extensibility without the need for additives.
Unlike industrial roller mills (which operate at high speeds and generate frictional heat, destroying heat-sensitive micronutrients), the stone mill operates at lower speeds and dissipates thermal energy more effectively. This cold-milling process allows the wheat germ—rich in polyunsaturated fatty acids (0.80 g) and **Vitamin E (0.2 mg)**—to be ground gently and fully alongside the endosperm and bran. Vitamin E also acts as an endogenous biological antioxidant, helping to protect the flour's lipid fraction against premature rancidity throughout its three-month shelf life.
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.
