Harinas Polo Organic Whole Spelt Flour: Certified Organic Nutrition, the Nobility of the Whole Grain.

Harinas Polo’s Eco 2.0 Organic Whole Spelt Flour is a high-quality, technical, and organic industrial ingredient obtained by milling organic spelt grain (Triticum spelta). It is certified by the CAAE Organic Agriculture Committee (Control Code: ES-ECO-006-AR, EU Agriculture, CAAE Registration No.: AR-0349/E). The milling process involves one or more grinding stages in which the components of the whole grain are not separated, keeping the germ, aleurone, and bran intact.

Legally, it is classified as an intermediate product, meaning it is not intended for direct consumption by the end user and requires mandatory heat treatment prior to use. It is specifically designed for the production of breads and other baked goods that aim for a superior nutritional profile, an aromatic crumb, and the distinction of organic certification. In terms of sensory characteristics, it stands out for its creamy white color—featuring the characteristic specks of whole bran—and an aroma and flavor profile typical of spelt: clean and free from off-notes or strange aftertastes.

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

Applications in the Food Industry:

Specialty Organic Whole-Grain Bakery: Production of 100% whole-grain spelt sourdough loaves, featuring a mild, nutty flavor, excellent digestibility, and a fluffy crumb.
Organic Pastry and Cookie Making: An ideal base for whole-grain cookies, muffins, or organic shortcrust pastries where an appealing ancient-grain flavor profile is desired.
Enriching Blends: Used as an additive flour to impart "Organic" and "Whole Grain" status to conventional wheat formulations.

Technical Dosing Guidelines:

Direct Use (100%): Designed to be used directly as the sole base flour in organic spelt recipes.
Use in Blends (No recommended minimum/maximum percentage): It can be freely combined in any proportion with strong or refined flours to adjust volume and fiber content.

Nutritional Chart ( 100g)

Component Analytical	Specific value per 100 g	Functionality and Industrial Impact on the Masses Text
Carbohydrates	63.70 g	Main matrix of whole starches derived from spelt endosperm.
Of which sugars	0.40 g	Minimal simple sugars naturally present in the grain.
Proteins	12.70 g	High native protein content (12.7%) that provides tenacity and smooth extensibility.
Fats	3.60 g	Preserved natural lipid content of spelt germ.
Saturated	0.50 g	Minimal saturated fatty acids from whole grains.
Monounsaturated	–	Native lipid trace.
Polyunsaturated	–	Native lipid trace.
Dietary Fiber	8.30 g	High fiber content that increases water absorption and nutrition.
Water	10.0 g	Very low moisture level, which promotes analytical stability within the bag.
Ashes	1.70 g	High natural mineral content derived from the aleurone and outer layers.
Salt / Sodium	0.05 g / 0.02 g	Negligible amount of sodium naturally present in the cereal.
ENERGY VALUE	355 Kcal / 1498 KJ	Balanced energy density, ideal for healthy and organic baking.

How does the gluten in spelt affect the kneading process compared to common wheat (*Triticum aestivum*)?

Spelled gluten has a different glutenin/gliadin ratio, making it more extensible but less tenacious and more sensitive to excess kneading. It is recommended to apply shorter and gentler kneading, together with autolysis, to prevent the elastic network from mechanically breaking in the industrial mixer.

¿Por qué el tamaño de partícula granulométrica (80% <250 micras) es una ventaja técnica en una harina 100% integral?

In conventional whole-wheat flours, coarse bran particles act like "blades" that cut through gluten strands, reducing the bread's volume. With 80% of particles measuring under 250 microns, the bran is finely micronized, allowing for greater dough expansion in the oven while maintaining a texture that is very pleasant on the palate.