Format:
5 Kg bag
25 Kg bag
Big Bag 1000 Kg
Harinas Polo Shelled Sunflower Seeds: The crunchy, nutritious touch your breads need.
In the industrial bread and pastry sector—specifically for high-value-added products—incorporating oilseeds is essential for diversifying textures and improving the nutritional profile of the baked goods. Harinas Polo’s Shelled Sunflower Seeds have established themselves as a premium-quality, carefully selected raw material. They are defined as bakery-grade shelled sunflower seeds (Helianthus annuus) originating from Bulgaria/the EU.
Its suitability for automatic dosing processes is supported by rigorous reprocessing and purity screening using advanced X-ray inspection technologies and optical systems (X-Ray and InGaAs/MultiVision checked). Its technical versatility allows it to be incorporated with flexibility without a minimum or maximum recommended percentage, being used directly both for inclusion in the mass and for its surface application in the form of coverage or topping. As it is a pure agricultural product, it has a white-grayish color and a typical aroma and flavor, being subject to natural variations depending on the geographical origin and local climatic conditions.
Physicochemical parameters, structural purity, and sanitary control.
The mechanical, structural, and analytical properties of hulled sunflower seeds are rigorously defined within the company's internal control limits and applicable current legislation:
Grain Purity Guarantee: Presents a threshold of purity and integrity 99.999%. The percentage of broken seed in the batch is strictly restricted below, ensuring a homogeneous caliber of 640 +- 7% pieces per ounce.
Moisture Control and Preservation: Establishes a regulatory maximum limit of <8.0%. An average analytical value of 4.5 g of free water per 100 g will protect the product against enzymatic hydrolysis and prevent premature rancidity.
Lipid Stability (Free Fatty Acids): A strict analytical requirement of <1.5% free fatty acids in the oil fraction is established. This ensures seed freshness and rules out prior oxidative degradation or hydrolytic alteration at the source.
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 the Industrial Line |
| Fats | 59.70 g | Dense lipid fraction that provides richness and softens the crumb. |
| Saturated | 7.0 g | Minimum natural saturated fatty acids of the oilseed. |
| Monounsaturated | 17.80 g | Stable monounsaturated lipids of high nutritional value. |
| Polyunsaturated | 34.90 g | Native polyunsaturated fatty acids exposed after peeling. |
| Trans | < 0.10 g | Trans fraction virtually non-existent in the crude product. |
| Omega-6 fatty acids | 34.80 g | High content of linoleic acid, 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 play a subtle role in baking. |
| Fiber | 8.9 g | Significant concentration of dietary fiber that enriches the final product. |
| Proteins | 20.8 g | High vegetable protein value, ideal for enriched or fitness breads. |
| Ashes | 1.6 g | Total minerals remaining in raw sunflower seeds. |
| Water (Moisture) | 4.5 g | Reduced internal moisture that optimizes preservation and stability. |
| Vitamin E | 42.4 g | A powerful natural antioxidant that protects fats against rancidity. |
| Salt / Sodium Equivalent | < 0.025 g / < 0.01 g | Minimal native mineral micronutrients in plant tissue. |
| ENERGY VALUE | 656 Kcal / 2710 KJ | Official high energy density of the seed, key for labeling. |
Although the seed has a high fat content (59.70 g, of which 34.90 g are polyunsaturated) , its extraordinary shelf life of 12 months is due to two key technical factors. First, the raw seed has a very high natural concentration of Vitamin E (42.4 g per 100 g), which acts as a potent biological antioxidant, shielding the fatty acids against oxidative rancidity. Secondly, strict control of internal moisture (analytical average of 4.5 g, well below the maximum limit of <8.0%) drastically reduces water activity (a_w), blocking the activation of lipase enzymes that hydrolyze fats.
En las líneas de producción automatizadas de panificación, la presencia de impurezas físicas densas (como pequeñas piedras, restos de tallos o fragmentos de cáscaras duras) puede provocar atascos en las tolvas de dosificación o, peor aún, dañar la maquinaria de corte y amasado. El reprocesado tecnológico mediante inspección por rayos X y selectores ópticos de alta definición (InGaAs/MultiVision) garantiza que el lote mantenga una pureza estructural superior al >99.999%. Al asegurar además que las semillas rotas se mantengan por debajo del 10.0%, se evita la liberación de aceites libres en el circuito de transporte neumático, previniendo apelmazamientos y garantizando una caída fluida y homogénea del ingrediente.
When seeds are applied to the surface of the bread as a topping, they are directly exposed to the oven's heat. Because shelled sunflower seeds have a very low net carbohydrate content (4.5g) and only 2.6 g of simple sugars, direct caramelization is minimal, preventing the topping from burning or quickly developing bitter notes. Instead, the heat causes a slight release of their natural polyunsaturated and omega-6 oils, undergoing a toasting process that transforms their original grayish-white color into a crisp golden hue, enhancing the nutty aromas characteristic of premium baked goods.
