Format:
5 kg bag
25 kg bag
Harinas Polo Chia Seed: Doughs featuring a nutritious seed, maximum hydration, and industrial purity.
In the bakery, pastry, and high-nutritional-value breakfast cereal sectors, the demand for functional ingredients rich in essential fatty acids and soluble fiber continues to surge. Harinas Polo’s chia seeds have established themselves as a high-quality, selected natural raw material originating from Central and South America (primarily Paraguay and Argentina).
Its technical application encompasses both direct incorporation into the dough mixture and use as a surface coating or topping. However, unlike other seeds, its industrial use is strictly regulated under Implementing Regulation (EU) 2020/24, which limits its inclusion to a maximum of 10% in bakery products, breakfast cereals, and seed, fruit, or nut mixes. As a pure agricultural product, it is predominantly black in color—with occasional white, gray, or brown seeds—and possesses a characteristic aroma and flavor subject to natural variations depending on origin and local weather conditions.
Nutritional Analysis (100g).
Detailed profile based on our high-purity chia seed:
| Component Analytical | Average value per 100 g | Functionality and Impact on Dough Rheology |
| Fats | 31.10 g | A dense lipid supply composed of unsaturated essential fatty acids. |
| Saturated | 3.30 g | Minimal fraction of natural saturated fats from the seed. |
| Monounsaturated | 2.20 g | Stable native monounsaturated fatty acids. |
| Polyunsaturated | 25.40 g | Very high concentration of polyunsaturated lipids (mainly Omega-3). |
| Trans | – | Free of trans fatty acids in its natural raw state. |
| Omega-6 fatty acids | 5.80 g | A complementary source of healthy linoleic acid. |
| Carbohydrates | 4.90 g | Minimal content of sugars and assimilable net carbohydrates. |
| Of which sugars | < 1.0 g | Virtually no simple sugars, preventing excessive browning. |
| Fiber | 31.40 g | Major component. It is notable for its large fraction of soluble fiber (mucilages). |
| Proteins | 21.20 g | Source of high-nutritional-quality plant protein for premium formulas. |
| Ashes | 4.80 g | Overall mineral content characteristic of oil-protein seeds. |
| Water (Moisture) | 7.0 g | Low internal moisture, ensuring technical flowability and microbiological stability. |
| Vitamin E | – | Not declared / Native trace levels. |
| Salt / Sodium Equivalent | < 0.05 g / < 20.0 mg | Negligible presence of intrinsic sodium. |
| ENERGY VALUE | 443 Kcal / 1823 KJ | Official caloric density for the development of final bread labeling. |
Technical note: The energy calculation is based on the standard formula:
Based on the specific coefficients for the bioavailability of their fatty acids and soluble fiber.
Chia seeds contain an exceptional percentage of dietary fiber, a large portion of which consists of mucilage (a hydrophilic soluble fiber). Upon contact with the water in the dough, this mucilage activates instantly, absorbing up to 10 to 12 times its weight in water and forming a dense, highly viscous gel. From a processing standpoint, this requires the production department to make a controlled increase in the recipe's hydration level during mixing. Failure to compensate for the free water absorbed by the chia results in a dough that is excessively dry and tough, making it difficult to extrude or sheet on automated forming lines.
The legal restriction of a **maximum of 10%** is based on food safety criteria and the assessment of novel foods within the European Union. Chia is an ingredient with extremely high nutrient density, notable for its protein (21.20 g) and polyunsaturated fat content (25.40 g, including the Omega-3 fatty acid alpha-linolenic acid). Limiting its industrial dosage ensures that the cumulative daily intake of these compounds remains within nutritional ranges deemed entirely safe for the general population, thereby preventing digestive side effects resulting from a drastic excess of soluble fiber or imbalances in the fatty acid profile of the daily diet.
