Format:
Bag 25 Kg
Big Bag 850 Kg
Bulk
Whole Wheat Flour 2.0: Complete Nutrition and Genuine Structure.
The Harina Integral de Trigo 2.0 is a specialized flour from Harinas Polo obtained by milling the whole wheat grain (Triticum aestivum)—mature, sound, dry, and industrially cleaned. Its key distinguishing feature is that its composition corresponds exactly to that of the intact cereal grain. The milling process is carried out in one or more grinding stages where the grain components are not separated from one another, ensuring the complete preservation of the endosperm, germ, and bran.
It is a 100% natural product, white with specks (characteristic of the presence of bran) and free from additives in its final composition. It is designed as an intermediate ingredient for the professional sector, optimized for the production of rustic baked goods, cookies, and high-quality whole-grain breads.
Rheological and Physicochemical Parameters and Particle Size Distribution.
Unlike other commercial whole-wheat flours that are reconstituted, Whole-Wheat Flour 2.0 maintains a natural rheological balance in accordance with Royal Decree 667/2016:
Fat and Protein: It has a natural fat content of <4.0% (derived primarily from wheat germ) and a grain protein content exceeding >11.00% (reaching 13.1% in the final product's nutritional analysis).
Flour Strength (W): It has a strength of W 240 – 280. This parameter is specifically analyzed based on the fraction of flour that passes through a 212-micron sieve. This medium-high strength is exceptional for a whole-wheat flour, giving it a great capacity to retain gas and withstand controlled fermentation.
Moisture and Ash: Its moisture content remains below <15%, while its ash content reaches up to <3.0%, accurately reflecting the milling of the whole grain, including all its minerals.
Particle Size Distribution:
Its balanced grind ensures an ideal texture for baking, combining bran flakes with a fine base:
>1000 microns: 0.5 – 1.0 %>600 microns: 4.0 – 8.0 %>250 microns: 8.0 – 12.0 %<250 microns: Minimum 80% (ensuring a fine base that facilitates dough development).
Complete Nutritional Sheet (100g)
| Component Analytical | Quantity in Product |
| Proteins | 13,1 g |
| Carbohydrates (Of which sugars: 2.6 g) | 59,20 g |
| Dietary Fiber | 11,1 g |
| Fats Totals | 2,30 g |
| Saturated | 0.50 g (Palmitic acid: 0.41 g) |
| Monounsaturated | 0,40 g |
| Polyunsaturated | 1.50 g (Linoleic Acid omega-6: 1.37 g) |
| Key Micronutrients | Folic Acid (B9): 3.44 mug / Niacin (B3): 0.384 mg |
| Water / Ashes | 12,70 g / 1,60 g |
| Sodium / Salt Equivalent | 9,0 mg / 22,5 mg |
| ENERGY VALUE | 332 kcal / 1403 KJ |
1. Batters and Fine Pastry (Sponge Cakes, Cupcakes, and Muffins):
This technical flour is specifically developed for automated processes that require a 100% whole-grain product without compromising the volume of the baked bread.
1. Premium 100% Whole Grain Bread (Loaves and Whole Grain Sandwich Bread):
Dosage: Use undiluted (100%) or as the primary base in the formulation.
Effect: As the grain fractions are not separated, the fiber (11.1 g) absorbs an outstanding amount of water in the taming. Thanks to its balance of strength (W = 240 – 280), it counteracts the "cutting" effect that the bran exerts on the gluten, achieving elastic crumbs and uniform honeycombs.
2. Long Fermentation Processes and Whole-Grain Sourdough Starters:
Dosage: Variable depending on the percentage of white flour substitution in the recipe.
Effect: The high mineral content (1.60 g ash) and native sugars (2.6 g) act as a potent biological activator for the sourdough's yeasts and lactic acid bacteria. It performs exceptionally well during extended fermentation periods in cold storage.
Integral Wheat Strength
W340/360
Most mass-market whole wheat flours are produced using a "reconstituted" method—that is, refined white flour is taken and a percentage of bran is subsequently added. **Whole Wheat Flour 2.0** follows a strictly authentic process: the whole wheat grain enters the mill and is ground in its entirety, without ever separating its component parts. This means that **wheat germ** (rich in essential fatty acids such as omega-6 linoleic acid, vitamin E, and B-group vitamins) remains intact in the final product, delivering nutritional value, aroma, and a rustic flavor that are impossible to replicate artificially.
In whole-wheat flours, bran fragments physically act like "blades" that cut gluten chains, often resulting in collapsed doughs and dense loaves. However, Whole-Wheat Flour 2.0 boasts excellent natural strength (W 240–280, analyzed on its fine base) and 80% of particles measuring under 250 microns. This carefully controlled particle size distribution allows the flour to develop a surprisingly elastic and strong gluten structure, capable of efficiently retaining fermentation gases. It is ideal for both high-volume direct whole-wheat breads and processes requiring medium-duration cold fermentation.
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.
