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Bag 25 Kg
BigBag
800 Kg
Bulk
Harinas Polo Spelt Whole Wheat Flour 2.0: Technical Evaluation
Whole-grain spelt flour 2.0 is obtained directly from milling the spelt grain (Triticum spelta) through a milling process consisting of one or more crushing stages in which the grain components are not separated from one another, ensuring that the final composition corresponds exactly to that of the whole cereal. It is legally classified as an intermediate product; therefore, it requires thermal processing or cooking in a bakery or factory and is not intended for direct consumption.
Adhering to the "Clean Label" philosophy, this flour stands out as a completely natural product that is additive-free. Visually, it features a creamy-white color with specks (characteristic of the presence of integrated bran) and an organoleptic profile that is typical and free of off-notes. It is marketed without percentage restrictions (recommended minimums or maximums) for formulations, offering complete versatility for the production of bakery and pastry goods.
Physicochemical Parameters, Particle Size Distribution, and Sanitary Control.
The analytical control strictly complies with the Spanish regulatory standard (RD 677/2006) and European safety regulations:
Structural Physical-Chemical Control: A maximum humidity of <15% , an ash boundary of <2.0% (indicator of its nature integral), a natural fat matter >11.0%. Its enzymatic activity is controlled with a Falling Number greater than >250 seconds, optimal for stable baking processes.
Particle Size Mapping: The particle size distribution is balanced to ensure proper hydration of the dough:
>1000 microns 0 – 0.5%
>630 microns 4.0 – 6.0%
>250 microns 6.0 – 20.0%
<250 microns 80.0%
Complete Nutritional Sheet (100g)
| Component Analytical | Valor Promedio por 100 g PDF | Functionality and Industrial Impact on the Masses Text |
| Fats | 3.60 g | They come from the germ of the whole grain, contributing extensibility and softness to the crumb. |
| Saturated | 0.50 g | Minimum saturated fatty acid content. |
| Carbohydrates | 63.70 g | Structuring native starches that serve as a base for fermentation and bread consistency. |
| Of which sugars | 0.40 g | Low levels of simple sugars, ideal for stable yeast control. |
| Dietary Fiber | 8.30 g | High value due to the whole grain. Significantly increases the water absorption required during kneading. |
| Proteins | 12.70 g | Excellent protein profile. As a wheat variety, it develops a high-quality yet more extensible gluten network. |
| Ashes | 1.70 g | Native mineral content retained thanks to whole milling without separating the parts. |
| Water (Actual Moisture) | 10.0 g | Internal humidity stabilized well below the critical limit. |
| Salt / Sodium | 0.05 g / 0.02 g | Marginal sodium levels, ideal for healthy bakery products. |
| ENERGY VALUE | 355 Kcal / 1498 KJ | Official regulated caloric density for the recipe balance. |
The Falling Number indirectly measures alpha-amylase enzyme activity in the grain. A value exceeding 250 seconds indicates that amylase activity is low-to-moderate and controlled. From a processing standpoint, this ensures that starches are not excessively broken down into simple sugars during fermentation. Consequently, the dough maintains excellent stability—avoiding excessive stickiness or softness on automatic forming lines—and yields baked goods with optimal volume and an elastic crumb, free from issues such as collapsing or excessive crust browning.
With 80% fine particles (smaller than 250 microns), this whole-grain flour is classified as a fine, reconstituted or homogenized grind. Unlike traditional coarse whole-grain flours (where bran flakes are large and act as physical "blades" that cut and weaken the gluten network during kneading), this very fine particle size allows the bran and germ to integrate more harmoniously. This reduces the negative impact on bread volume, improves the dough's gas-retention capacity, and mitigates the sensation of roughness on the palate, making it possible to produce whole-grain spelt products with much more uniform, airy, and soft crumbs.
