{"id":29624,"date":"2026-06-14T11:52:04","date_gmt":"2026-06-14T11:52:04","guid":{"rendered":"https:\/\/harinaspolo.com\/?page_id=29624"},"modified":"2026-09-25T16:55:23","modified_gmt":"2026-09-25T14:55:23","slug":"harina-de-trigo-origen-molino-de-piedra","status":"publish","type":"page","link":"https:\/\/harinaspolo.com\/en\/harinaspolo-com-trigo\/harinas-integrales-de-trigo\/harina-de-trigo-origen-molino-de-piedra\/","title":{"rendered":"Wheat flour Origin Stone Mill"},"content":{"rendered":"
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Format:<\/h5>

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Stone-Milled Wheat Flour from Harinas Polo:<\/span> Functional Innovation and Organoleptic 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 competitive food formulation sector, developing complex sensory profiles and simplifying ingredient lists (clean label<\/b>) are two key pillars of commercial success. Against this backdrop, Harinas Polo\u2019s Stone-Ground Wheat Flour<\/b> stands out as a highly versatile and efficient specialty ingredient. Produced by milling wheat grain (Triticum aestivum<\/i>) in an authentic stone mill, this raw material is distinguished by preserving the purity of traditional grain, completely free from additives.<\/span><\/p>

Through this classic milling process, the grain is not subjected to harsh mechanical overheating, thereby preserving its original nutritional and rheological qualities. This expands its range of technological applications, as it serves as an excellent structural and organoleptic foundation for producing specialty breads and other baked goods.<\/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 stone-milling process imparts to this flour a set of physical, chemical, and rheological attributes standardized under current legislation (RD 677\/2016), optimizing its performance on production lines:<\/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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Balance of Strength and Extensibility (Rheological Parameters):<\/b> It exhibits a baking strength W value of 220\u2013230<\/b>, accompanied by a P\/L curve ratio of 0.45\u20130.65<\/b><\/span><\/span>. This rheological profile indicates an excellently balanced, medium-strength gluten, providing just the right amount of tenacity to retain gas and ideal extensibility for shaping dough pieces without tearing.<\/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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Low Enzymatic Activity and Thermal Stability:<\/b> It exhibits a Falling Number > 340 seconds<\/b><\/span><\/span>. This ensures highly controlled alpha-amylase activity, preventing the dough from becoming sticky during resting and guaranteeing that it maintains a firm structure in the oven. <\/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 Performance and Hydrophilic Structure:<\/b> It features a protein content > 10.00%<\/b> and a wet gluten percentage > 27%<\/b><\/span><\/span>. The stone-milling method subtly incorporates the germ and bran, resulting in an ash content < 2.3%<\/b> and fat content < 5.0%<\/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

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Granulometry and Visual Attributes:<\/b> It features a characteristic speckled cream<\/b> color, with the typical aroma and flavor of the cereal and free from off-notes<\/span><\/span>. Its particle size distribution shows 15\u201320% particles > 212 microns<\/b> and 80\u201385% < 212 microns<\/b>, ensuring a rustic texture that is nonetheless highly suitable for 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\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 Official Nutritional Information<\/span> (Per 100g)<\/span><\/span><\/h2>
Component<\/span> Analytical<\/strong><\/span><\/td>Average value per 100g<\/strong><\/span><\/td>Functionality and Industrial Impact<\/strong><\/span><\/td><\/tr><\/thead>
Carbohydrates<\/b><\/span><\/td>59.7 g<\/b><\/span><\/td>

Primary energy source based on well-preserved complex starches.<\/span><\/p><\/td><\/tr>

\u00a0\u00a0\u00a0\u00a0Of which sugars<\/i><\/span><\/td>2.6 g<\/span><\/td>

Natural fraction of simple sugars for yeast activation.<\/span><\/p><\/td><\/tr>

Proteins<\/b><\/span><\/td>13.1 g<\/b><\/span><\/td>

High overall protein content that contributes to crumb consistency.<\/span><\/p><\/td><\/tr>

Fats<\/b><\/span><\/td>2.3 g<\/b><\/span><\/td>

Native lipids derived from the partial preservation of the germ.<\/span><\/p><\/td><\/tr>

\u00a0\u00a0\u00a0\u00a0Saturated<\/i><\/span><\/td>0.50 g<\/span><\/td>

Lipid profile low in saturated fatty acids.<\/span><\/p><\/td><\/tr>

\u00a0\u00a0\u00a0\u00a0Monounsaturated<\/i><\/span><\/td>0.40 g<\/span><\/td>

Monounsaturated fat content derived from the kernel of the grain.<\/span><\/p><\/td><\/tr>

\u00a0\u00a0\u00a0\u00a0Polyunsaturated<\/i><\/span><\/td>1.40 g<\/span><\/td>

Notable presence of essential fatty acids preserved from friction.<\/span><\/p><\/td><\/tr>

Fiber<\/b><\/span><\/td>11.1 g<\/b><\/span><\/td>

Very high dietary fiber content, directly responsible for the visible specks.<\/span><\/p><\/td><\/tr>

Ashes<\/b><\/span><\/td>1.10 g<\/span><\/td>

Native mineral expression that enhances the product's biological value.<\/span><\/p><\/td><\/tr>

Water (Moisture)<\/b><\/span><\/td>12.7 g<\/span><\/td>

Low internal humidity, markedly lower than the legal limit of < 15%.<\/span><\/p><\/td><\/tr>

Vitamin E<\/b><\/span><\/td>0.2 mg<\/span><\/td>

Natural antioxidant from the germ, preserved by stone milling.<\/span><\/p><\/td><\/tr>

Salt \/ Sodium Equivalent<\/b><\/span><\/td>22.5 mg \/ 9.0 mg<\/span><\/td>

Very low natural mineral content, free from added common salt.<\/span><\/p><\/td><\/tr>

ENERGY VALUE<\/b><\/span><\/td>332 kcal \/ 1403 KJ<\/b><\/span><\/td>

Clean caloric density derived from traditionally ground grain.<\/span><\/p><\/td><\/tr><\/tbody><\/table><\/div>\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>

Stone-Milled Wheat Flour is classified as an intermediate product for human consumption that requires processing before ingestion. It stands out for its technical versatility:<\/span><\/p>

1. Artisanal, Traditional, and Sourdough Bread Making:<\/span><\/span><\/h3>