Format:
5 Kg bag
25 Kg bag
Big Bag 1,000 Kg
Harinas Polo Golden Flaxseed: The classic golden touch of high purity and nutritional richness for your bakery doughs.
In the sectors of industrial baking, premium pastries, and the production of high-functional-value foods, seeds with exceptional lipid and fiber profiles serve as key pillars. Harinas Polo’s Golden Flaxseed is a premium ingredient sourced from leading agricultural regions such as Kazakhstan, Poland, and Ukraine.
Aligned with global Clean Label guidelines, this component stands out for being completely free from artificial additives. The use of whole golden flaxseed (Linum usitatissimum) provides a characteristic bright yellow color (with the occasional presence of a brown seed native to the harvest). It offers complete versatility for application on production lines, allowing it to be incorporated directly into doughs or used externally as a topping or decorative coating, with no minimum or maximum dosage percentage recommended by the manufacturer. Due to its strictly agricultural nature, the aroma and flavor are characteristic of flax and free from off-notes, although slight natural variations may occur depending on geographical origin or local weather conditions.
Physicochemical Parameters, Tolerance Levels, and Sanitary Control.
Superior Botanical Purity: Batches guarantee an index of purity >99.9%, limiting the presence of impurities of plant origin to a maximum residual of just <span class="math-inline" data-math="<0.1%.
Structural Moisture Control: Establishes a critical maximum limit of <10.0%. The actual average free water content in the analyzed grain is reduced to just 3.1 g per 100 g. Controlling moisture is essential to inhibit hydrolytic processes and protect the stability of its unsaturated fatty acids.
Macro-structural components of Acceptance: The technical specification of the dry extract defines a maximum limit of fatty matter of <50.0% (with an actual average of 31.0 g) and a guaranteed minimum of protein >18.0\% (reaching a real average value of 28.9 g for each 100 g). The maximum accepted total ashes are confined to a <5.0\% (averaging 2.0 g in analysis).
Nutritional Analysis (100g):
| Component Analytical | Average value per 100 g | Functionality and Impact on Rheological Mapping |
| Fats | 31.0 g | High content of free lipids; lubricates the dough's gluten network and imparts excellent palatability to the baked product. |
| Saturated | 2.36 g | Minimal natural saturated fraction, ensuring excellent lipid fluidity.. |
| Monounsaturated | Not declared | Not quantified in the official nutritional table of the technical data sheet.. |
| Polyunsaturated | Not declared | Not quantified in the official nutritional table of the technical data sheet.. |
| Trans | Not declared | Not quantified in the official nutritional table of the technical data sheet.. |
| Omega-3 fatty acids | Not declared | Included in the official table but without a declared quantity in this version.. |
| Carbohydrates | 17.0 g | Residual carbohydrates structured within the endosperm. |
| Of which sugars | 0.10 g | Extremely low simple sugar content, ideal for preventing excessive Maillard browning during cooking.. |
| Fiber | 18.0 g | Very high fiber content. It provides mucilaginous properties that retain water and optimize the freshness of the crumb. |
| Proteins | 28.9 g | Outstanding plant protein concentration. It enriches the bread's biological profile and complements the overall protein structure. |
| Ashes | 2.0 g | Total residual mineral content of the whole seed. |
| Water (Moisture) | 3.1 g | Extremely low actual water level, minimizing water activity and extending shelf life.. |
| Vitamin E | Not declared | Listed in the nutritional table but without an expressed analytical value.. |
| Salt / Sodium | 199 mg / 79.6 mg | Native minerals intrinsic to the plant tissues of the seed. |
| ENERGY VALUE | 490 Kcal / 2.038 KJ | Official caloric density stipulated for the development of the final customer labeling. |
Although golden flaxseed has an exceptionally high protein content (28.9 g per 100 g)—higher even than that of many cereals—these proteins are not functional for bread-making; that is, they do not form gluten (they contain neither gliadins nor glutenins). When the seed is added whole or crushed to the dough, it exerts a "dilution effect" on the base wheat flour, proportionally reducing the overall baking strength (W). Additionally, the seeds act as foreign bodies that physically cut the gluten sheets forming during kneading. Therefore, if high percentages are used, the production manager must compensate for this loss of structural support by using stronger flours or adding dry wheat gluten to the formulation.
The high fiber content (18.0 g per 100 g) of golden flaxseed consists largely of soluble fiber with mucilaginous properties. Upon contact with the water in the dough, these mucilages hydrate and form a viscous gel that strongly binds free water molecules. During baking, this structure helps slow water evaporation, and in the finished product, it significantly inhibits starch amylopectin retrogradation (the phenomenon responsible for bread staling). As a direct rheological result, the bread crumb remains tender and elastic, retaining a fresh feel for much longer and naturally extending the product's shelf life without the need for chemical preservatives.
