Format:
4.5 kg bag
25 kg bag
Harinas Polo Shelled Pumpkin Seeds: Vibrant color, crunchy texture, and natural nutrition.
In the segments of rustic-style bread, artisanal pastry, and the production of healthy baked goods, large-sized seeds play a crucial role in defining the visual signature and texture of premium products. Harinas Polo’s Shelled Pumpkin Seed stands out as a high-quality ingredient.
It offers absolute operational versatility in the plant, allowing for both direct incorporation into the dough and surface application as a coating or topping, without any minimum or maximum percentage recommended by the manufacturer. As a pure agricultural raw material, it is characterized by a vivid green color and a distinctive aroma and flavor, naturally exhibiting slight variations in its organoleptic notes depending on the geographical region of cultivation and the weather conditions during the harvest.
Strategic Features and Functionalities:
Cutting-Edge Optical Quality: Each seed is analyzed by high-resolution cameras that remove broken grains, shell fragments, or pieces with color defects. The result is perfect visual uniformity for high-end products.
Crunchy and Meaty Texture: It offers an exceptional textural contrast within tender doughs, providing a firm yet creamy bite thanks to its high healthy fat content.
Flavor Enhancer: Toasting during baking develops intense notes reminiscent of nuts and wood, enriching the bread's sensory profile.
Functional Superfood: Rich in zinc, magnesium and polyunsaturated fatty acids, allowing to raise the nutritional profile of products aimed at health-conscious consumers.
Applications in the Sector:
Artisan Baking: Essential for pumpkin bread, ancient grain loaves, and rustic sandwich loaves.
Food Industry: Base for energy bars, ready-to-eat salads and healthy snacks.
Baking: Decoration of muffins, plum cakes and pumpkin praline fillings.
Nutritional Analysis (100g).
Detailed profile of our shelled and selected pumpkin seeds:
| Component Analytical | Average value per 100 g | Functionality and Impact on Rheological Mapping |
| Fats | 48.20 g | Lipid fraction that provides juiciness, improves palatability, and makes the crumb more pliable. |
| Saturated | 8.80 g | Stable natural saturated fatty acids from the oilseed. |
| Monounsaturated | 15.10 g | Monounsaturated lipids that contribute to oxidative stability. |
| Polyunsaturated | 24.30 g | Native polyunsaturated fatty acids exposed after seed peeling. |
| Trans | < 0.10 g | Trans fraction virtually non-existent in the crude product. |
| Omega-6 fatty acids | 24.10 g | High linoleic acid content, key to enhancing the heart-healthy profile. |
| Carbohydrates | 4.70 g | Minimum content of assimilable complex carbohydrates. |
| Of which sugars | 1.40 g | Reduced natural simple sugars, minimizing uncontrolled browning. |
| Fiber | 6.30 g | Dietary fiber contribution that complements the nutritional value of the bread. |
| Proteins | 31.50 g | Exceptional plant-based protein concentration, ideal for protein formulations or fitness products. |
| Ashes | 4.50 g | Remaining total minerals that support its holistic nature. |
| Water (Moisture) | 4.80 g | Reduced internal humidity to ensure long-term preservation. |
| Vitamin E | – | Not declared / Trace levels naturally present in the seed. |
| Salt / Sodium Equivalent | < 0.025 g / < 0.01 g | Minimal mineral micronutrients native to plant tissue. |
| ENERGY VALUE | 578 Kcal / 2394 KJ | Official high energy density for the development of the final labeling. |
Technical note: The energy calculation is based on the standard formula:
Based on digestibility coefficients for protein-rich oilseeds.
In the international oilseed market, the designations *ShineSkin AA* and *GWS AA* certify a premium quality category characterized by pumpkin seeds of uniform size, clean edges, and a natural, glossy, deep-green skin. From a technical standpoint, this translates into two major advantages for the food industry: first, their low coefficient of friction ensures predictable mechanical behavior in pneumatic conveying lines and dosing hoppers; second, their intense color withstands surface heat treatments better, ensuring that breads topped with them display a premium, high-impact appearance without losing their characteristic vibrant green hue.
With an analytical average of **31.50 g of protein per 100 g**, pumpkin seed stands out as one of the most concentrated plant-based protein sources available in the flour industry. Incorporating it directly into the dough naturally boosts the total protein content of the bread, making it easier to meet European nutritional labeling requirements for claims such as *"Source of protein"* or *"High protein content."* Furthermore, since these are native seed proteins that do not form a gluten network, they enhance the food's biological value through amino acid complementation, offering an excellent health-related selling point for sports-oriented consumers.
