{"id":27945,"date":"2026-05-22T16:15:51","date_gmt":"2026-05-22T16:15:51","guid":{"rendered":"https:\/\/harinaspolo.com\/?page_id=27945"},"modified":"2026-10-16T19:48:47","modified_gmt":"2026-10-16T17:48:47","slug":"eco-molino-piedra-w250","status":"publish","type":"page","link":"https:\/\/harinaspolo.com\/en\/harinaspolo-com-trigo\/harinas-de-trigo-bio\/eco-molino-piedra-w250\/","title":{"rendered":"ECO Stone Mill W250"},"content":{"rendered":"
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Format:<\/h5>

25 kg sack
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Harinas Polo Organic Stone-Ground \u201cOrigen\u201d Wheat Flour:<\/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 \u201cOrigen\u201d Organic Stone-Ground Wheat Flour<\/b> (legal designation: Organic Whole Wheat Flour) stands out as a technical solution offering medium strength and artisanal milling quality, derived from a careful selection of raw materials.<\/span><\/p>

Its complexity and rheological properties derive from the stone-milling of organic wheat grain (Triticum aestivum<\/i>). It holds certification from the control authority ES-ECO-006-AR<\/b> and CAAE 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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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\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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Mid-Range Baking Strength (W<\/span>):<\/b><\/span> Shows a value of W = 250<\/span><\/b>. This strength reserve provides the ideal structural support to withstand the physical presence of the bran without compromising the dough structure.<\/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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High-Tenacity Alveograph Profile (P\/L<\/span>):<\/b><\/span> Shows a P\/L = 1.50<\/span><\/b> ratio (calculated based on P 100 \/ L 70<\/span>). This configuration indicates a tenacious behavior characteristic of stone-ground whole-wheat flours, requiring appropriate management of hydration and resting times during production.<\/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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Protein Structure and Fat Fraction:<\/b> <\/span>Establishes a minimum protein 10.00\\%\" data-index-in-node=\"84\">>10.00%<\/span><\/b> requirement (reaching an average analytical value of 12.0 g<\/b> per 100 g of product), while the lipid fraction is set at a fat content <span class="math-inline" data-math="<50.0 mg<\/span><\/b> within its control parameters.<\/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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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>61.10 g<\/b><\/span><\/td>Native starches that act by absorbing water and forming the crumb.<\/span><\/td><\/tr>
\u00a0\u00a0\u00a0\u00a0Of which sugars<\/i><\/span><\/td>1.0 g<\/span><\/td>Natural simple sugars that serve as a basic food source for the yeast.<\/span><\/td><\/tr>
Fiber<\/b><\/span><\/td>9.6 g<\/b><\/span><\/td>High fiber content that increases the dough's water absorption capacity.<\/span><\/td><\/tr>
Proteins<\/b><\/span><\/td>12.0 g<\/b><\/span><\/td>Structural amino acids for the formation of a strong gluten network.<\/span><\/td><\/tr>
Fats<\/b><\/span><\/td>1.90 g<\/b><\/span><\/td>Lipids from the grain germ retained during stone milling.<\/span><\/td><\/tr>
\u00a0\u00a0\u00a0\u00a0Saturated<\/i><\/span><\/td>0.30 g<\/span><\/td>Fraction of the cereal's intrinsic minimum saturated fatty acids.<\/span><\/td><\/tr>
\u00a0\u00a0\u00a0\u00a0Monounsaturated<\/i><\/span><\/td>0.20 g<\/span><\/td>Native monounsaturated fatty acids present in the endosperm.<\/span><\/td><\/tr>
\u00a0\u00a0\u00a0\u00a0Polyunsaturated<\/i><\/span><\/td>0.80 g<\/span><\/td>Essential fatty acids contained in wheat germ.<\/span><\/td><\/tr>
Ashes<\/b><\/span><\/td>1.50 g<\/span><\/td>Total minerals resulting from preserving the intact aleurone layer.<\/span><\/td><\/tr>
Water (Moisture)<\/b><\/span><\/td>13.9 g<\/span><\/td>Percentage of free water under microbiological stability control (<span class="math-inline" data-math="<15%<\/span>).<\/span><\/td><\/tr>
Vitamin E<\/b><\/span><\/td>0.2 mg<\/span><\/td>Natural antioxidant preserved thanks to the mill's low-friction system.<\/span><\/td><\/tr>
Salt \/ Sodium Equivalent<\/b><\/span><\/td>27.5 mg \/ 11.0 mg<\/span><\/td>Trace amounts of native minerals for labeling calculation purposes.<\/span><\/td><\/tr>
ENERGY VALUE<\/b><\/span><\/td>329 Kcal \/ 1390 KJ<\/b><\/span><\/td>Caloric density for the development of the final labeling table.<\/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
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1. Batters and Fine Pastry (Sponge Cakes, Cupcakes, and Muffins):<\/span><\/h2>

This stone-ground whole wheat flour is designed for processes that require the flavor and nutritional properties of the whole grain, without compromising mechanical tolerance on production lines.<\/span><\/p>

1. Comprehensive Rustic Baking and Biological Processing:<\/span><\/span><\/h3>