Harinas Polo Organic Spelt Flour: Mellow Rheological Performance, Certified Organic Nutrition.

Harinas Polo’s Organic Spelt Wheat Flour is an industrial raw material of certified organic quality, obtained by milling organic spelt wheat grain (Triticum spelta) of German origin (EU agriculture) and certified by the CAAE Organic Agriculture Committee (Control code: ES-ECO-006-AR, CAAE Registration No.: AR-0349/E).

Legally, it is classified as an intermediate product, meaning it is not intended for direct consumption by the end user and requires processing before use. It is specifically designed for the production of bread and other baked goods. In terms of organoleptic properties, it is distinguished by a white color characteristic of the clean milling of the spelt endosperm and a typical cereal aroma profile, completely free of off-notes or strange aftertastes.

1. Batters and Fine Pastry (Sponge Cakes, Cupcakes, and Muffins):

Applications in the Food Industry:

Specialty Bread and Organic Pan Bread: Its low strength ( $W\ 70\text{--}80$ ) and high extensibility ( $P/L\ 0.10\text{--}0.30$ ) make it ideal for pan breads, soft ciabattas, or fast-fermenting doughs.
Biscuits and Organic Pastries: Excellent performance in shortcrust pastries, cookies and pastry industrialization where gluten tenacity or shrinkage is not required.
Blending Flours: Ideal for adding an "Organic" label and incorporating the distinctive flavor of spelt when combined with higher-strength flours (200" data-index-in-node="146">W>200).

Technical Dosing Guidelines:

Direct Use (100%): In spelt-based pastries, cookies, or sliced bread.
Use in Blends (No recommended minimum/maximum %): Can be freely combined at percentages of 20% to 50% with strong flours to increase the rise of crusty artisan breads.

Complete Nutritional Sheet (100g)

Component Analytical	Specific value per 100 g	Functionality and Industrial Impact on the Masses Text
Carbohydrates	68.20 g	Primary source of unrefined spelt wheat starch.
Of which sugars	0.50 g	Minimal presence of native simple sugars.
Proteins	13.20 g	High protein concentration (13.20%) that promotes absorption and nutritional value.
Fats	2.40 g	Native lipid from spelt endosperm.
Saturated	0.90 g	Minimal saturated fatty acids.
Monounsaturated	–	Native lipid trace.
Polyunsaturated	–	Native lipid trace.
Dietary Fiber	4.60 g	Moderate fiber level (4.60%) resulting from the type of milling.
Water	10.50 g	Balanced humidity that promotes preservation for analysis.
Ashes	1.10 g	Mineral content corresponding to its analytical extraction (0.91%–1.20%).
Salt / Sodium	3.0 mg / 1.2 mg	Negligible amount of sodium naturally present in the cereal.
ENERGY VALUE	356 Kcal / 1509 KJ	Clean, energy-dense input for certified organic products.

What do the rheological values W 70–80 and P/L 0.10–0.30 mean for the master baker?

It is classified as a weak, highly extensible flour (low tenacity $P$ relative to elasticity/extensibility $L$ ). During kneading, the dough stretches very easily without offering resistance or shrinking back; this makes it ideal for cookies, pastries, or pan loaves, though it will require a mold or a blend with other flours if high-volume, free-standing loaves are desired.

How can it be explained that it contains more than 12% protein yet has such low baking strength (W)?

Spelt has a high total protein content (13.20%), but its gluten-forming proteins consist primarily of gliadins (which provide fluidity/extensibility) rather than glutenins (which provide strength/tenacity). Consequently, although the wet gluten content exceeds 30%, the structural network is extensible but does not retain gas as effectively as common wheat.

What is the difference between this organic spelled flour and a whole wheat version?

This organic flour has an ash content of 0.91%–1.20% and a very fine particle size (90% < 250 microns), meaning that a large portion of the grain's outer husks (coarse bran) has been removed to achieve a white color and refined kneading characteristics, while retaining only the inner layers of the cereal.