Format:
25 kg sack
Harinas Polo Organic Golden Flaxseed: Enhance your organic doughs with the visual appeal of a golden finish and the utmost respect for biodiversity.
In today's market, the demand for certified organic agricultural products is a well-established trend within the industrial baking and artisanal bakery sectors. Harinas Polo's Organic Golden Flaxseed represents a sustainable, high-purity alternative sourced exclusively from Poland.
Certified by the CAAE (ES-ECO-006-AR) seal, this ingredient complies with all European regulations for Organic Farming (EU). Composed entirely of clean organic golden flax seeds (Linum usitatissimum), it offers a uniform bright yellow color. Its industrial application is highly versatile, allowing for use both within dough mixtures and as external coatings (toppings), without any minimum or maximum percentage limits stipulated by the manufacturer.
Physicochemical Parameters, Tolerance Levels, and Sanitary Control.
European organic origin and mechanical selection processes ensure high-precision analytical standards:
Extreme Botanical Purity: Thanks to reprocessing, the batch guarantees a purity >99.98%, reducing plant-based impurities to a negligible maximum residual of the <0.02%.
Moisture Control: Maintains a maximum limit of <10.0%, with an actual analytical average of 6.01 g per 100 g. A controlled percentage that prevents fatty acid rancidity.
Macro-structural components: On a dry basis, the technical sheet delimits the matter fat to a maximum of <50.0% (with an actual average of 38.00 g) and sets a minimum of >18.0% (averaging 22.50 gper 100 g). Total ash is confined to a maximum of <5.0% (actual value of 3.40 g).
Nutritional Analysis (100g).
| Component Analytical | Average value per 100 g | Functionality and Impact on Rheological Mapping |
| Fats | 38.00 g | High content of essential fatty oils; it imparts excellent palatability and flexibility to the structural gluten network. |
| Saturated | 3.50 g | Reduced-saturate native fraction, ideal for the development of healthy products. |
| Monounsaturated | Not declared | Not analytically quantified in the official technical data sheet. |
| Polyunsaturated | Not declared | Not analytically quantified in the official technical data sheet. |
| Trans | Not declared | Completely free of artificial hydrogenated fats. |
| Omega-3 fatty acids | Not declared | Mentioned in the official table but without an explicit numerical value. |
| Carbohydrates | 15.40 g | Complex carbohydrates integrated into the cell walls of the seed. |
| Of which sugars | 1.00 g | Very low simple sugar content; prevents uncontrolled browning during baking. |
| Fiber | 17.50 g | High content of soluble fiber (mucilages), providing excellent water absorption and retention capacity. |
| Proteins | 22.50 g | Excellent plant protein concentration. It complements and enriches the overall biological value of the baked product. |
| Ashes | 3.40 g | Natural mineral concentrate derived from the whole organic grain. |
| Water (Moisture) | 6.01 g | Low actual free water level, ensuring good stability against fungal decay. |
| Vitamin E | Not declared | Present natively in the seed but not quantified in this version. |
| Salt / Sodium | 0.150 g / 0.06 g | Minerals and sodium ions intrinsic to the plant's metabolism. |
| ENERGY VALUE | 507 Kcal / 2101 KJ | Official caloric density stipulated for the labeling calculation of the finished bread. |
Sí, influye ligeramente en los balances de agua y en la gestión del almacenamiento. Al tener una humedad real de 6.01 g (dentro del límite seguro legal de <10.0%), la semilla contiene un poco más de agua libre nativa. Esto significa que está un poco menos deshidratada que las linazas convencionales de la gama. A nivel de rendimiento en el obrador, la semilla está un poco más blanda para el amasado directo, pero el departamento de producción debe vigilar que las condiciones de temperatura del almacén de materias primas sean estrictamente frescas y secas, ya que una mayor humedad inicial combinada con un entorno cálido podría acelerar la actividad de las enzimas lipasas propias de la semilla, reduciendo su estabilidad a largo plazo.
