Format:
5 Kg bag
25 Kg bag
Big bag 800 Kg
Harinas Polo Reprocessed Hulled Sunflower Seeds: Premium Selection, Uniform Sizing, and Superior Industrial Purity.
In automated industrial bread and pastry production lines, dimensional consistency and maximum biological purity of oilseeds are critical factors for ensuring precise dosing and avoiding mechanical stoppages. Harinas Polo’s Processed Shelled Sunflower Seeds represent an advanced technological solution in the ready-to-use ingredient segment. They are legally classified as shelled sunflower seeds of the bakery type (Helianthus annuus), originating in Bulgaria and reprocessed in Spain.
Its distinctive value lies in rigorous reprocessing and sorting using advanced X-ray inspection systems and high-definition, multi-color optical sorters (X-Ray and InGaAs/MultiVision checked). It is versatile in application, suitable for both direct inclusion in the mixture and as a surface coating (toppings), with no recommended minimum or maximum percentage. As a purely agricultural product, it exhibits a grayish-white hue and characteristic aroma and flavor, though slight natural variations may occur depending on the geographical growing region and local weather conditions.
Physicochemical Parameters, Structural Calibration, and Sanitary Control.
The physical and analytical properties of this processed sunflower meet the firm's strict internal acceptance criteria to ensure high industrial performance:
Purity and Shell Control: Guarantees an index of structural purity >99.999% (restricting plant-based impurities to a maximum of just <0.001%). Likewise, the level of seeds that residually present more than a quarter (1/4) of shell is reduced to <0.1%.
Mechanical Integrity and Size: The percentage of broken seeds in the batch is strictly limited to a maximum of <10.0%. The average grain size is rigidly standardized to a count of 700 ±7% pieces per ounce.
Structural Humidity Control: Establishes a critical maximum limit of <8.0% (with an actual analytical average value of 4.5 g per 100 g), minimizing water activity to mitigate lipid degradation.
Macro-structural components (Proteins and Fats): The product guarantees a high level of protein 18.0% (with a final analytical average of 20.8 g for each 100 g) and a lipid fraction or fat matter controlled below <65% (averaging 59.70 g real). Maximum ash content is limited to <5.0% (showing a mineral residue of 1.6 g).
Complete Nutritional Sheet (100g).
| Component Analytical | Average value per 100 g | Functionality and Impact on Rheological Mapping |
| Fats | 59.70 g | High lipid content that lubricates the gluten and softens the crumb texture. |
| Saturated | 7.0 g | Minimal intrinsic saturated fatty acids of the seed. |
| Monounsaturated | 17.80 g | Stable monounsaturated fatty acids of high nutritional value. |
| Polyunsaturated | 34.90 g | Native polyunsaturated lipids exposed after milling/dehulling. |
| Trans | < 0.10 g | Trans fraction virtually non-existent in the crude product. |
| Omega-6 fatty acids | 34.80 g | High linoleic acid content, essential for the bread's healthy profile. |
| Carbohydrates | 4.5 g | Minimal contribution of complex carbohydrates in the seed. |
| Of which sugars | 2.6 g | Natural simple sugars that subtly participate in baking. |
| Fiber | 8.9 g | Soluble and insoluble indigestible fraction that enhances nutritional value. |
| Proteins | 20.8 g | High plant-based protein content; excellent for enriched breads. |
| Ashes | 1.6 g | Total minerals remaining in raw sunflower seeds. |
| Water (Moisture) | 4.5 g | Low free water level that optimizes long-term preservation. |
| Vitamin E | 42.4 g | A powerful biological antioxidant that inhibits the rancidity of oils. |
| Salt / Sodium Equivalent | < 0.025 g / < 0.01 g | Micronutrientes minerales nativos mínimos del tejido de la semilla. |
| ENERGY VALUE | 656 Kcal / 2710 KJ | Official high caloric density for the development of final labeling. |
In international seed metrics, the "pieces per ounce" value indicates the number of kernels contained within a fixed unit of weight (28.35 grams). A value of 700 pieces per ounce for this processed product technically means that the individual kernels are slightly smaller and lighter than those in the standard 640-piece format. For the milling and baking industries, a size-700 kernel offers greater visual coverage and a higher count per kilogram of product; this makes it ideal for standardized toppings where a dense, uniform distribution of seeds is desired without increasing the weight of the bread itself.
Strictly limiting residual shell fragments to below <0.1% is a critical quality and food safety specification. The outer sunflower shell consists primarily of cellulose and hard, indigestible lignin, which does not soften during fermentation or bread baking. If an industrial production line were to process a batch containing hard shell fragments, the crumb texture would be unpleasantly altered; furthermore, from a safety perspective, there would be an increased risk of the end consumer sustaining minor mechanical injuries to the mouth or gums, thereby compromising the quality standards required by modern retail distribution.
