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Bag 25 Kg
Big Bag 800 Kg
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Harinas Polo Spelt Flour: Functional Innovation and Organoleptic Potential in the Food Industry.
In the competitive food formulation sector, the development of complex sensory profiles and the simplification of ingredient lists (clean label) constitute two of the most important pillars for commercial success. In this context, Spelt Wheat Flour from Harinas Polo stands out as an extremely versatile and efficient specialty ingredient. Obtained by grinding healthy, dry and industrially clean spelled wheat grain (Triticum spelta), this raw material stands out for maintaining the purity of the ancestral cereal completely free of additives.
Through a classified milling process, the nutritional and rheological qualities inherent to spelt are preserved, thereby expanding its technological applications by serving as an excellent structural and organoleptic foundation for the production of specialty breads and other baked goods.
Physical Transformation and Technological Properties.
The industrial milling process endows this flour with a set of physical, chemical, and rheological attributes standardized under current legislation (RD 677/2016), optimizing its performance on production lines:
Extensibility and Moderate Strength (Rheological Parameters): It exhibits a baking strength W value of 140–200, accompanied by a P/L curve ratio of 0.20–0.40. This rheological profile indicates a highly extensible dough with low tenacity, making it ideal for processes requiring smooth dough flow without excessive elastic tension.
Enzymatic Activity and Thermal Stability: It exhibits a Falling Number > 300 seconds. This ensures optimal control of alpha-amylase activity, guaranteeing stable doughs during resting that do not become excessively sticky and that achieve a firm consistency in the oven.
Protein Performance and Hydrophilic Structure: It features a protein content > 12.0% and a wet gluten content > 28.0%. Despite its soft, elastic structure, the protein concentration ensures adequate gas retention and proper hydration during kneading.
Fine Granulometry and Visual Attributes: It features a characteristic slightly speckled white color, with the typical aroma and flavor of the cereal and free from off-notes. Its fineness is guaranteed by having 100% of particles smaller than 475 microns, facilitating perfect dry dispersion.
Complete Official Nutritional Information (Per 100g)
| Component Analytical | Average value per 100g | Functionality and Industrial Impact |
| Carbohydrates | 68.0 g | Primary energy source based on structuring native starches. |
| Of which sugars | 0.50 g | Extremely low simple sugar content. |
| Proteins | 13.20 g | High content of essential amino acids characteristic of spelt. |
| Fats | 2.0 g | Native grain lipids (with a controlled limit on fatty acidity). |
| Saturated | 0.90 g | Minimum fraction of saturated fatty acids. |
| Fiber | 4.0 g | Balanced fiber content that contributes to the slight visual speckling. |
| Ashes | 0.80 g | Native mineral content (regulated physicochemical range of 0.60%–1.00%). |
| Water (Moisture) | 12.0 g | Low analytical moisture content, well below the maximum legal limit of < 15%. |
| Salt / Sodium Equivalent | 3.0 mg / 1.2 mg | Product naturally free from added sodium or salt. |
| ENERGY VALUE | 351 Kcal / 1486 KJ | Clean caloric density derived from a high-quality ancient grain. |
1. Batters and Fine Pastry (Sponge Cakes, Cupcakes, and Muffins):
Spelt wheat flour is classified as an intermediate product for human consumption that requires prior processing through kneading and baking. It stands out in the industrial sector due to its complete versatility of use:
1. Preparation of 100% Spelt or Blended Breads:
Dosage: No recommended minimum or maximum percentage.
Effect: As it is free from technical usage restrictions in its technical specifications, it allows R&D departments to formulate breads labeled exclusively as "Spelt Bread" or to use it in varying percentages alongside high-strength flours to impart the organoleptic characteristics of traditional grains to standard bread.
2. Production of Specialty Baked Goods and Rustic Pastries:
Dosage: Adjustable according to the requirements of the food matrix.
Effect: Due to its low P/L value (0.20 – 0.40)—which results in highly extensible gluten with low tenacity—it is an excellent ingredient for cookies, crackers, tart bases, and rustic pastry products. It prevents unwanted dough shrinkage on automated sheeting lines while providing a smooth mouthfeel and a crisp final texture.
Spelt wheat possesses a gluten structure that is genetically different from that of modern soft wheat: it has a higher proportion of gliadins relative to glutenins. Rheologically, this results in a very low P/L value (0.20 – 0.40), characterizing a dough with extremely high extensibility but very low tenacity (low resistance to stretching). In industrial mixers, these doughs tend to develop quickly but are more sensitive to over-mixing, potentially becoming slack or soft if subjected to excessive mechanical stress. Therefore, shorter, gentler mixing times or blending with stronger base flours are recommended.
Unlike conventional wheat flours, which undergo repeated milling processes to completely remove any bran particles, the milling of Harinas Polo’s purified spelt subtly preserves micro-particles from the grain's outer layers. This gives it a characteristic slightly speckled white appearance. In the finished baked good, this speckling serves as a visual indicator of authenticity that consumers immediately associate with rustic, traditional, and clean-label products, enhancing the perceived value of the bread or biscuit without the need to add coarse commercial bran.
Although a moisture content of 12.0% is higher than that of specialty toasted flours, it remains perfectly balanced within the physicochemical control limits of the flour quality standard (RD 677/2016), which sets a maximum legal limit of < 15%. With a moisture level of 12.0%, water activity (a_w) stays within safe ranges that prevent the proliferation of pathogenic microorganisms, molds, or yeasts, provided the plant's internal microbiological limits are observed. This, combined with the strict control of contaminants and mycotoxins required by Regulation 2023/915, ensures an optimal shelf life of 3 months when stored in the original sealed packaging and kept off the floor.
