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5Kg bag
25Kg bag
BigBag 800
Harinas Polo Reprocessed Golden Flaxseed: The luster of the finest golden variety, an extraordinary protein boost, and maximum industrial purity.
In industrial bread, premium pastry, and functional food production lines, the use of seeds that have undergone deep cleaning and advanced optical sorting is essential to ensure the safety of dosing equipment and the consistency of the finished product. Harinas Polo’s Reprocessed Golden Flaxseed represents a premium-quality selection sourced from internationally renowned agricultural regions—such as Kazakhstan, Poland, and Ukraine—but with a key added value: it is reprocessed in Spain under strict technical standards.
In perfect alignment with Clean Label trends, this ingredient is 100% free from artificial additives or genetically modified organisms (in compliance with Regulations 1829/2003 and 1830/2003). Derived entirely from golden flax (Linum usitatissimum), it is distinguished by its bright golden color, with subtle variations in aroma and flavor depending on the harvest and climate of origin. Its industrial versatility allows for use both within the dough and as an external topping, with no minimum or maximum dosage restrictions imposed by the supplier.
Physicochemical Parameters, Tolerance Levels, and Sanitary Control.
The meticulous mechanical and optical reprocessing process in Spain elevates analytical control specifications, ensuring exceptional purity and very rigorous limits:
Extreme Botanical Purity: Thanks to reprocessing, the batch guarantees a purity 99.98%" >99.99%, reducing plant-based impurities to a negligible maximum residual of <0.01%.
Strict Structural Moisture: A maximum tolerable limit of <10.0% is established, with an actual average value upon analysis of just 3.1 g per 100 g. This strict control of free water is vital to prevent lipid hydrolysis in the whole grain.
Macro-structural components: Dry matter standards limit fatty matter to a maximum of <50.0% (with an actual analytical average of 31.0 g) and require a minimum of >18.0% (achieving a prominent 28.9 gper 100 g on average). Maximum total ash is bounded to a <5.0% (actual average of 2.0 g).
Nutritional Analysis (100g).
| Component Analytical | Average value per 100 g | Functionality and Impact on Rheological Mapping |
| Fats | 31.0 g | Provides essential oils; lubricates the gluten network, softening the crumb. |
| Saturated | 2.36 g | Minimal intrinsic saturated fatty acids of the seed. |
| Monounsaturated | Not declared | Not analytically quantified in the original data sheet. |
| Polyunsaturated | Not declared | Not analytically quantified in the original data sheet. |
| Trans | Not declared | Free of artificial hydrogenated trans fats. |
| Omega-3 fatty acids | Not declared | Formally listed in the table but without an explicit numerical value. |
| Carbohydrates | 17.0 g | Complex structural carbohydrates present in cellular tissue. |
| Of which sugars | 0.10 g | Minimal simple sugars; prevents excessive caramelization of the crust. |
| Fiber | 18.0 g | Very high fiber content. Natural hydrocolloids (mucilages) with high water-holding capacity. |
| Proteins | 28.9 g | Extraordinarily high plant protein content. Enhances the biological value of the finished product. |
| Ashes | 2.0 g | Total residual minerals from the plant. |
| Water (Moisture) | 3.1 g | Minimum actual water fraction, which minimizes the biological activity of the batch. |
| Vitamin E | Not declared | Listed among official values but without a declared amount. |
| Salt / Sodium | 199 mg / 79.6 mg | Native mineral trace elements present in plant tissue. |
| ENERGY VALUE | 490 Kcal / 2038 KJ | Official caloric density stipulated for the calculation of the final labeling. |
The difference lies in the botanical purity level. While standard flaxseed has a purity of >99.95% (up to 0.05% plant-based impurity), reprocessed flaxseed undergoes additional screening and optical cleaning in Spain, raising the purity to >99.99% (maximum 0.01% impurity).
Flaxseeds naturally contain cyanogenic glycosides (such as linamarin)—plant defense compounds that can release hydrogen cyanide (a highly toxic substance) when hydrolyzed by enzymes during digestion. European regulations and Harinas Polo’s internal control systems strictly limit this compound to ensure the ingredient is completely safe for human consumption. This technical specification establishes a very safe maximum limit of <250 ppm, ensuring the product meets international health standards for subsequent heat treatment (baking), a process in which heat further helps to volatilize and destroy any residual traces.
