{"id":27939,"date":"2026-05-22T16:12:42","date_gmt":"2026-05-22T16:12:42","guid":{"rendered":"https:\/\/harinaspolo.com\/?page_id=27939"},"modified":"2026-09-25T16:56:50","modified_gmt":"2026-09-25T14:56:50","slug":"eco-panadera-w170","status":"publish","type":"page","link":"https:\/\/harinaspolo.com\/en\/harinaspolo-com-trigo\/harinas-de-trigo-bio\/eco-panadera-w170\/","title":{"rendered":"ECO Bakery W170"},"content":{"rendered":"
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Format:<\/h5>

Bag 25 Kg
Big Bag 850 Kg
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Organic Bread-Making Wheat Flour (W200) from Harinas Polo:<\/span> Functional Innovation and Rheological Potential in the Food Industry.<\/span><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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In the industrial baking sector\u2014specifically for high-quality traditional and organic products\u2014dough stability and the ability to retain water and gas are essential factors for ensuring a consistent product. Harinas Polo\u2019s Organic Bread-Making Wheat Flour (W200)<\/b> stands out as a medium-strength technical solution derived from a carefully selected range of organically grown wheats.<\/span><\/p>

Its purity and rheological properties derive from the milling of organic wheat grain (Triticum aestivum<\/i>) that is mature, sound, dry, industrially clean, and free from additives. It holds certification from control authority ES-ECO-006-AR<\/b> and registration number AR-0349\/E<\/b>.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\u00a0<\/h2>

Physical Transformation and Technological Properties.<\/span><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Medium Baking Strength (W<\/span>):<\/b><\/span> Shows an energy value of W = 200 \u2013 220<\/span><\/b>. This level of strength is ideal for direct bread-making processes or short fermentation times, providing the necessary structural balance for pastry and commercial bakery doughs.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Balanced Alveolar Ratio (P\/L<\/span>):<\/b><\/span> The index falls within the range of P\/L = 0.60 \u2013 0.70<\/span><\/b>. By remaining below unity, it ensures a dough with adequate extensibility and low tenacity, facilitating automated forming without tearing or shrinkage of the pieces.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Controlled Enzymatic Activity (Falling Number):<\/b> <\/span>The falling time, or Falling Number<\/i>, records a very stable value of 340\\text{ seconds}\" data-index-in-node=\"120\">>340 seconds<\/span><\/b>. This indicates low alpha-amylase activity, reducing the risk of sticky dough or collapse during baking.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Protein and Gluten Structure:<\/b> <\/span>Establishes a minimum requirement of protein 11.0\\%\" data-index-in-node=\"79\">>11.0%<\/span><\/b> (with a final analytical average of 13.80 g<\/b> per 100 g) and wet gluten 27\\%\" data-index-in-node=\"166\">>27%<\/span><\/b>. This ensures the formation of an optimal viscoelastic network during kneading.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Standard Refinement and Fine Granulometry:<\/b><\/span> Features a regulatory ash content of 0.50\u20130.80%<\/b> (with an actual average value of 0.56 g<\/b> per 100 g), equivalent to traditional white flour. Its particle size ensures rapid, uniform hydration during mixing.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Complete Nutritional Sheet (100g)<\/span><\/span><\/h3>
Component<\/span> Analytical<\/strong><\/span><\/td>Average value per 100 g<\/strong><\/span><\/td>Functionality and Industrial Impact<\/strong><\/span><\/td><\/tr><\/thead>
Carbohydrates<\/b><\/span><\/td>67.34 g<\/b><\/span><\/td>Wheat starches that act by absorbing water and structuring the crumb.<\/span><\/td><\/tr>
\u00a0\u00a0\u00a0\u00a0Of which sugars<\/i><\/span><\/td>0.9 g<\/span><\/td>Minimal native simple sugars for the start of fermentation.<\/span><\/td><\/tr>
Fiber<\/b><\/span><\/td>2.40 g<\/b><\/span><\/td>Moderate dietary fiber content characteristic of refined wheat endosperm.<\/span><\/td><\/tr>
Proteins<\/b><\/span><\/td>13.80 g<\/b><\/span><\/td>Gluten blocks that provide gas retention and elasticity to the dough.<\/span><\/td><\/tr>
Fats<\/b><\/span><\/td>1.4 g<\/b><\/span><\/td>Natural lipid fraction that contributes to dough flexibility.<\/span><\/td><\/tr>
\u00a0\u00a0\u00a0\u00a0Saturated<\/i><\/span><\/td>0.3 g<\/span><\/td>Minimal intrinsic saturated fatty acids from the cereal.<\/span><\/td><\/tr>
\u00a0\u00a0\u00a0\u00a0Monounsaturated<\/i><\/span><\/td>0.2 g<\/span><\/td>Native monounsaturated fatty acids derived from the grain.<\/span><\/td><\/tr>
\u00a0\u00a0\u00a0\u00a0Polyunsaturated<\/i><\/span><\/td>0.7 g<\/span><\/td>Polyunsaturated lipids derived from wheat milling.<\/span><\/td><\/tr>
Ashes<\/b><\/span><\/td>0.56 g<\/span><\/td>Residual mineral content confirming the degree of extraction.<\/span><\/td><\/tr>
Water (Moisture)<\/b><\/span><\/td>14.5 g<\/span><\/td>Free water content, clearly lower than the legal limit of <span class="math-inline" data-math="<15% pm 0.5%<\/span><\/b>.<\/span><\/td><\/tr>
Vitamin E<\/b><\/span><\/td>0.1 mg<\/span><\/td>Natural antioxidant retained during the milling process.<\/span><\/td><\/tr>
Salt \/ Sodium Equivalent<\/b><\/span><\/td>5.0 mg \/ 2.0 mg<\/span><\/td>Naturally occurring residual minerals that must be included in the final sodium declaration.<\/span><\/td><\/tr>
ENERGY VALUE<\/b><\/span><\/td>342 kcal \/ 1450 KJ<\/b><\/span><\/td>Regulated caloric content for the design of the final product labels.<\/span><\/td><\/tr><\/tbody><\/table>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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1. Batters and Fine Pastry (Sponge Cakes, Cupcakes, and Muffins):<\/span><\/h2>

This organic medium-strength flour is designed to offer consistency in production processes where the goal is to certify the final product as organic.<\/span><\/p>

1. Commercial Organic Bread and Pastry Making:<\/span><\/span><\/h3>