Format:
25 kg sack
Stone-Milled Wheat Flour from Harinas Polo: Functional Innovation and Organoleptic Potential in the Food Industry.
In the competitive food formulation sector, developing complex sensory profiles and simplifying ingredient lists (clean label) are two key pillars of commercial success. Against this backdrop, Harinas Polo’s Stone-Ground Wheat Flour stands out as a highly versatile and efficient specialty ingredient. Produced by milling wheat grain (Triticum aestivum) in an authentic stone mill, this raw material is distinguished by preserving the purity of traditional grain, completely free from additives.
Through this classic milling process, the grain is not subjected to harsh mechanical overheating, thereby preserving its original nutritional and rheological qualities. This expands its range of technological applications, as it serves as an excellent structural and organoleptic foundation for producing specialty breads and other baked goods.
Physical Transformation and Technological Properties.
The stone-milling process imparts to this flour a set of physical, chemical, and rheological attributes standardized under current legislation (RD 677/2016), optimizing its performance on production lines:
Balance of Strength and Extensibility (Rheological Parameters): It exhibits a baking strength W value of 220–230, accompanied by a P/L curve ratio of 0.45–0.65. This rheological profile indicates an excellently balanced, medium-strength gluten, providing just the right amount of tenacity to retain gas and ideal extensibility for shaping dough pieces without tearing.
Low Enzymatic Activity and Thermal Stability: It exhibits a Falling Number > 340 seconds. This ensures highly controlled alpha-amylase activity, preventing the dough from becoming sticky during resting and guaranteeing that it maintains a firm structure in the oven.
Protein Performance and Hydrophilic Structure: It features a protein content > 10.00% and a wet gluten percentage > 27%. The stone-milling method subtly incorporates the germ and bran, resulting in an ash content < 2.3% and fat content < 5.0%.
Granulometry and Visual Attributes: It features a characteristic speckled cream color, with the typical aroma and flavor of the cereal and free from off-notes. Its particle size distribution shows 15–20% particles > 212 microns and 80–85% < 212 microns, ensuring a rustic texture that is nonetheless highly suitable for baking.
Complete Official Nutritional Information (Per 100g)
| Component Analytical | Average value per 100g | Functionality and Industrial Impact |
| Carbohydrates | 59.7 g | Primary energy source based on well-preserved complex starches. |
| Of which sugars | 2.6 g | Natural fraction of simple sugars for yeast activation. |
| Proteins | 13.1 g | High overall protein content that contributes to crumb consistency. |
| Fats | 2.3 g | Native lipids derived from the partial preservation of the germ. |
| Saturated | 0.50 g | Lipid profile low in saturated fatty acids. |
| Monounsaturated | 0.40 g | Monounsaturated fat content derived from the kernel of the grain. |
| Polyunsaturated | 1.40 g | Notable presence of essential fatty acids preserved from friction. |
| Fiber | 11.1 g | Very high dietary fiber content, directly responsible for the visible specks. |
| Ashes | 1.10 g | Native mineral expression that enhances the product's biological value. |
| Water (Moisture) | 12.7 g | Low internal humidity, markedly lower than the legal limit of < 15%. |
| Vitamin E | 0.2 mg | Natural antioxidant from the germ, preserved by stone milling. |
| Salt / Sodium Equivalent | 22.5 mg / 9.0 mg | Very low natural mineral content, free from added common salt. |
| ENERGY VALUE | 332 kcal / 1403 KJ | Clean caloric density derived from traditionally ground grain. |
1. Batters and Fine Pastry (Sponge Cakes, Cupcakes, and Muffins):
Stone-Milled Wheat Flour is classified as an intermediate product for human consumption that requires processing before ingestion. It stands out for its technical versatility:
1. Artisanal, Traditional, and Sourdough Bread Making:
Dosage: No recommended minimum or maximum percentage.
Effect: Thanks to its balanced rheological characteristics (W: 220 – 230, P/L: 0.45 – 0.65), it can be used at 100% to make traditional rustic breads or blended in varying proportions. Its ash content and germ retention provide the ideal nutrients to fuel long sourdough fermentations, enhancing volume, crust, and final palatability.
2. Premium Cookies, Crackers, and Rustic Baked Goods:
Dosage: Adjustable according to formulation needs.
Effect: The high falling number ( 340" data-index-in-node="33">> 340 s) and the generous amount of dietary fiber (11.1 g) allow for the structuring of biscuit doughs with optimal water absorption. The presence of fine bran provides an "artisanal" appearance and a crunchy texture that is highly valued in healthy baked goods.
En las harinas integrales convencionales, las partículas de salvado rompen físicamente la red de gluten, lo que suele reducir drásticamente los valores de fuerza (W). La Harina Cierzo Integral 2.0 solventa este problema técnico mediante una rigurosa selección de trigos con un nivel proteico excepcional. Al medir el W en su base fina (con el tamiz nº 6 de 212, mu), se demuestra que la estructura proteica subyacente posee una calidad y tenacidad extraordinarias, permitiendo al panadero trabajar masas integrales con una resistencia y volumen idénticos a los de una harina blanca de gran fuerza.
Las partículas de salvado y germen integradas por la molienda en piedra son altamente higroscópicas. Un contenido de fibra de 11.1 g actúa como una esponja molecular, exigiendo un porcentaje de hidratación de la masa notablemente superior al de una harina blanca refinada convencional. En las líneas automatizadas, se aconseja añadir el agua en dos etapas (frases de pre-hidratación) para permitir que las cenizas y el salvado se saturen por completo sin restar agua libre al gluten, optimizando así el desarrollo de la red proteica y mejorando el rendimiento de peso por pieza panificada.
Un Índice de Caída > 340 segundos indica una actividad de las enzimas alfa-amilasas extremadamente baja. En términos de panificación, esto significa que los almidones nativos de la harina no se degradan de forma prematura en azúcares simples. Como ventaja técnica, la masa tendrá una gran estabilidad durante fermentaciones prolongadas, evitando que las piezas tiendan a aplanarse, debilitarse o volverse pegajosas. Si el panadero busca un dorado de corteza más pronunciado o acelerar la fermentación en procesos cortos, este índice le da el margen perfecto para corregir la actividad enzimática de forma controlada (por ejemplo, mediante la adición de harinas malteadas).
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.
