Format:
5Kg bag
25 Kg bag
Big bag 1000 Kg
Polo Flaxseeds: Hydrocolloid Functionality and Omega-3 Health.
Whether due to the visual delicacy of Golden Flaxseed or the rustic character of Brown Flaxseed, both varieties offer identical technical properties that optimize performance in the bakery.
We present one of the cornerstones of our seed selection: flaxseed (linseed), available in golden and brown varieties.
In modern baking, flax has evolved from a simple garnish into a critical functional ingredient. At Harinas Polo, we select high-purity seeds that ensure not only an exceptional nutritional profile but also a tangible improvement in the structure and shelf life of your doughs.
Strategic Features and Functionalities:
Hydrophilic Power (Mucilage): Flax husk is rich in soluble fiber that forms a natural gel upon hydration. This acts as a dough improver, retaining moisture and imparting lasting succulence to the crumb.
Omega-3 (ALA) Content: It is one of the plant-based sources most concentrated in alpha-linolenic acid. Its inclusion enhances the biological value of the bread, meeting the demand for heart-healthy products.
Improved Crumb Flexibility: In whole-wheat and multigrain breads, flax gel helps soften the texture, preventing the bread from crumbling excessively.
Visual Contrast and Texture: While golden flaxseed blends visually into light-colored doughs, brown flaxseed lends an artisanal, bold appearance to the crusts of rustic breads.
Applications in the Sector:
Artisan Bakery: Sourdough breads, multigrain loaves, and functional sliced breads.
Food Industry: Whole-grain cookies, meal-replacement bars, and baking premixes.
Vegan Baking: Ground, hydrated flaxseed is used industrially as a natural egg substitute due to its emulsifying properties.
Nutritional Analysis (100g serving).
Nutritional profile based on our flaxseeds (average values for both varieties):
| Nutrient | Amount per 100g |
| Energy Value (kcal/kJ) | 534 kcal / 2.234 kJ |
| Fats (g) | 42,0 |
| of which saturated (g) | 3,7 |
| Carbohydrates (g) | 1,6 |
| of which sugars (g) | 1,5 |
| Dietary fiber (g) | 27,0 |
| Proteins (g) | 18,0 |
| Salt (g) | 0,07 |
Technical note: The energy calculation is based on the standard formula:
according to the lipid bioavailability coefficients specific to flaxseed.
Advantages of choosing Harinas Polo as your supplier:
High Mechanical Purity: Our flaxseeds undergo rigorous cleaning processes to ensure the absence of stems, small stones, or foreign seeds, protecting your machinery.
Processing Versatility: We offer whole seeds, but we can also supply flax flour (milled to order), facilitating immediate integration and superior nutrient absorption.
Organic Certification: We have Organic Brown Flaxseed available for clients developing certified organic bakery product lines.
From a nutritional standpoint, ground flax allows the body to absorb Omega-3. From a technical standpoint, ground flax interacts more quickly with water. If using whole seeds for decoration, we recommend a 12-hour pre-soak to prevent the seeds from drying out the bread crumb.
Technically they are interchangeable; Their absorption capacity and fat profile are almost identical. The choice is usually aesthetic: golden is preferred for pastries and milk breads, while brown is the standard for German and rustic breads.
Thanks to its mucilage content, flax acts as a natural anti-aging agent. Breads containing flaxseed retain a fresh, moist crumb for 24–48 hours longer than conventional wheat breads.
