Format:
Bag 25 Kg
Big Bag 850 Kg
Bulk
Cierzo Whole Wheat Flour 2.0: Maximum Strength, Whole Grain.
The Cierzo Whole Wheat Flour 2.0 represents the evolution of Harinas Polo’s technical product range, combining the nutritional properties of a 100% whole-grain grind with extraordinary tolerance and mechanical strength. It is produced by milling the whole grain of mature, sound, dry, and industrially cleaned wheat (Triticum aestivum), ensuring that its final composition exactly matches that of the intact cereal grain. Its multi-stage milling process ensures that the cereal components do not separate, keeping the endosperm, bran, and wheat germ together.
The added value of this product lies in the "Cierzo" concept—which, within the Harinas Polo identity, defines its high-strength technical flours—combined with a clean-label (additive-free) philosophy. As a 100% natural product with a speckled white appearance, it preserves the rustic aromas and flavors inherent to the grain. It is intended exclusively for professional use as an ingredient for high-quality bread and other rustic baked goods.
Rheological and Physicochemical Parameters and Particle Size Distribution.
In accordance with the regulatory guidelines of Royal Decree 667/2016, this comprehensive batch stands out for its exceptional strength profile—unusual for whole-grain flours:
Fat and Protein: It has a natural fat content of <4.0% (derived directly from the germ) and a pure protein content exceeding >13.50% (showing a final analytical value of 13.1 g/100g of product).
Flour Strength (W): It exhibits an exceptional range of W 340 – 380. This parameter is rigorously analyzed based on the flour fraction passing through a 212 µm (No. 6) sieve. This immense native strength provides unique structural capacity to withstand long fermentation periods and optimally retain gases.
Moisture and Ash: It shows controlled moisture levels of <15%, while ash content stands at <3.0%, analytically certifying the full presence of minerals from the grain's outer layer.
Particle Size Distribution:
Its balanced technical grind ensures excellent water absorption, thanks to a well-structured particle size:
>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 guarantees the dough's elasticity).
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 (Ácido Linoleico \ omega-6: 1,37 g) |
| Micronutrientes Nativos | Ácido Fólico (B9): 3,44 \ mu g / Niacina (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 high-strength technical flour is specifically developed for demanding automated processes that require a whole-grain product without compromising dough structure.
1. High-Strength Whole-Grain Baking and High-Hydration Doughs:
Dosage: Use undiluted (100%) or as a reinforcing agent in commercial premixes.
Effect: Thanks to its high strength range (W = 340 – 380), the flour effectively counteracts the cutting effect that bran specks exert on the gluten. It allows for higher hydration levels during processing, achieving optimal bread volume and a fluffy crumb that is difficult to obtain with standard whole-wheat flours.
2. Controlled Long-Fermentation Processes and Whole-Grain Sourdoughs:
Dosage: Adjustable based on the substitution percentage and the factory's cold processing schedules.
Effect: Its high mineral content (1.60 g ash) and native sugar content (2.6 g) act as a powerful biological stimulant for the yeasts and lactic acid bacteria in the sourdough starter. Its robust protein structure ensures that the doughs can withstand prolonged cold storage (24–48 hours) without losing tenacity or collapsing before baking.
In conventional whole-wheat flours, bran particles physically disrupt the gluten network, typically causing a drastic reduction in strength (W) values. **Cierzo Integral 2.0 Flour** overcomes this technical challenge through the rigorous selection of wheat varieties with exceptional protein levels. Measuring the W value of the refined base reveals that the underlying protein structure possesses extraordinary quality and tenacity, enabling bakers to work with whole-wheat doughs that exhibit the same strength and volume as those made from high-strength white flour.
By not separating the grain components during milling, the flour retains its native healthy fats (2.30,g), highlighting linoleic acid omega-6 (1.37) and essential micronutrients such as Folic Acid (3.44,mu). On an organoleptic level, the germ gives the baked bread a deep aroma of toasted cereal, natural sweet notes and a rustic and genuine crumb color. On a technical level, these natural lipids act as a mild organic emulsifier, improving the extensibility of the dough and providing greater tenderness and durability to the crumb in a 100% natural way.
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.
