Format:
4.5 kg bag
25 kg bag
Harinas Polo Pumpkin Pieces: An ideal format for even distribution, intense flavor, and an unmistakable crunch.
The Sliced Pumpkin from Harinas Polo is a pure, high-quality industrial ingredient obtained from peeled chopped ShineSkin type pumpkin seed (Cucurbita pepo).
Aligned with the demands of the clean label market (Clean Label), it is a 100% natural product and completely free of additives. Visually it has a characteristic color green and a typical aroma and flavor, free of foreign notes.Operationally, it offers great versatility since it can be used both in the inclusion of the dough and in the format of exterior decorative topping, without maximum or minimum percentages limited by the manufacturer.
Nutritional Analysis (100g).
Detailed profile of our shelled and selected pumpkin seeds:
| Component Analytical | Average value per 100 g | Functionality and Industrial Impact on the Masses Text |
| Fats | 45.8 g | Very high oil-based lipid content. It imparts excellent richness to the crumb, makes the structure more pliable, and acts as a natural freshness enhancer. |
| Saturated | 8.5 g | Saturated fatty acid fraction inherent to the seed. |
| Proteins | 24.5 g | Exceptionally high protein content. Ideal for developing enriched or health-conscious baked goods. |
| Carbohydrates | 12.7 g | Slow-absorbing native carbohydrates. |
| Of which sugars | 1.1 g | Negligible simple sugar content, preventing disruption of fermentation curves. |
| Dietary Fiber | 5.3 g | It helps slightly increase free water absorption and improves nutritional qualities. |
| Ashes | 5.8 g | A reflection of the high density of essential minerals concentrated in the seed. |
| Water (Actual Moisture) | 5.9 g | Low residual water content, ensuring excellent resistance to rancidity. |
| Salt / Sodium | 40 mg / 16 mg | Extremely low sodium content, perfect for low-sodium or healthy bakery formulations. |
| ENERGY VALUE | 572 Kcal / 2369 KJ | High caloric density officially stipulated for the energy balance of the recipes. |
A particle size range of 1–10 mm is perfectly balanced for direct use in baking. If the particles were smaller than 1 mm, they would absorb too much water from the dough, altering the consistency and reducing the hydration available for gluten development. Conversely, pieces larger than 10 mm would cause mechanical issues in automatic dosing hoppers and physically weaken the bread crumb by acting as coarse barriers. This intermediate size ensures that the pieces withstand kneading without crumbling, remain visible and pleasant on the palate (providing a crunchy effect), and perform optimally whether mixed into the dough or applied as an external topping..
