{"id":27966,"date":"2026-05-22T16:33:32","date_gmt":"2026-05-22T16:33:32","guid":{"rendered":"https:\/\/harinaspolo.com\/?page_id=27966"},"modified":"2026-09-25T16:58:20","modified_gmt":"2026-09-25T14:58:20","slug":"mezcla-t80-eco-w265","status":"publish","type":"page","link":"https:\/\/harinaspolo.com\/en\/harinaspolo-com-trigo\/harinas-de-trigo-bio\/mezcla-t80-eco-w265\/","title":{"rendered":"Mix T80 ECO W265"},"content":{"rendered":"
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\"\"<\/figure>
Format:<\/h5>

25 kg sack<\/p><\/div><\/div>\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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Polo Organic T-80 Flour Blend:<\/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 T-80 Blend<\/b> stands out as a medium-high strength technical solution derived from a careful selection of raw materials.<\/span><\/p>

Unlike chemically modified industrial formulations, this ingredient stands out for meeting the Clean Label<\/b> concept, as it is completely free of additives<\/b>. It holds certification from the control authority ES-ECO-006-AR<\/b> and the 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>

The physicochemical parameters and alveolar response of the T-80 Ecological Mixture are calibrated within the framework of RD 677\/2016<\/b> (and subsequent amendments), alongside strict internal microbiological control limits:<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Developed Baking Strength (W<\/span>):<\/b><\/span> It shows an energy value of W = 250 \u2013 280<\/span><\/b>\u00a0based on the flour. This strength reserve is ideal for high-quality semi-whole grain bread-making processes, providing the necessary tolerance to support structures with higher bran density.<\/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 Alveograph Ratio (P\/L<\/span>):<\/b><\/span> The index falls within the range of P\/L = 0.55 \u2013 0.75<\/span><\/b>. By maintaining moderate values, it ensures a dough with excellent extensibility and controlled tenacity, facilitating shaping and preventing tearing during industrial processing.<\/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 dough collapse or stickiness during critical baking stages.<\/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 12.0\\%\" data-index-in-node=\"79\">>12.0%<\/span><\/b> (with a final analytical average of 12.80 g<\/b> per 100 g) and wet gluten 28\\%\" data-index-in-node=\"166\">>28%<\/span><\/b>. This ensures the formation of an optimal viscoelastic network with high gas-retention capacity.<\/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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Type T-80 Grind (Ash Content):<\/b><\/span> It has a regulated ash content of 0.80\u20130.85%<\/b> (with an average analytical value of 0.85 g<\/b> per 100 g). This range is characteristic of semi-whole wheat or semi-complete<\/i> flours, retaining part of the outer endosperm and the mineral layers of the grain.<\/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\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>68.05 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 consistent with T-80 milling.<\/span><\/td><\/tr>
Proteins<\/b><\/span><\/td>12.80 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 mixed milling.<\/span><\/td><\/tr>
Ashes<\/b><\/span><\/td>0.85 g<\/span><\/td>Residual mineral content confirming the degree of semi-whole 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
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1. Batters and Fine Pastry (Sponge Cakes, Cupcakes, and Muffins):<\/span><\/h2>

This medium-to-high strength organic blend is designed to offer consistency in production processes where the goal is to certify a rustic-style organic final product.<\/span><\/p>

1. Semi-wholewheat or \"Campagne\"-style breadmaking:<\/span><\/span><\/h3>