Format:
25 kg sack
Harinas Polo Toasted Golden Flaxseed: An irresistible toasted touch, a stunning golden hue, and exceptional natural richness in Omega-3.
In the sectors of industrial baking, technical pastry-making, and the production of high-value-added functional foods, seeds subjected to controlled heat treatments represent a crucial qualitative leap forward. Harinas Polo’s Toasted Golden Flaxseed is a premium ingredient sourced from key international agricultural regions—Kazakhstan, Poland, Ukraine, Russia, and Belarus—and subsequently toasted in Spain under rigorous technical parameters. Legally classified as an intermediate product, it is intended exclusively for human consumption but requires industrial handling, processing, or transformation in a bakery or food plant prior to being marketed to the end consumer.
Aligned with the principles of Clean Label, this component stands out for being completely free from artificial additives. Interestingly, although its trade name and visual appearance suggest golden flaxseed, the official technical data sheet specifies that, botanically, the base ingredient is brown flaxseed (Linum usitatissimum), which—following an industrial roasting process—takes on an attractive bright golden color (with slight natural variations in shade possible between batches). It offers absolute versatility on production lines, allowing for both direct inclusion within doughs and external use as a topping or decorative coating, with no minimum or maximum dosage percentage recommended by the manufacturer. Due to its strictly agricultural nature and the roasting process, the aroma and flavor are characteristic of the seed and free from off-notes, with natural variations linked to the weather conditions at the crop's origin.
Physicochemical Parameters, Tolerance Levels, and Sanitary Control.
The thermal roasting process positively alters the seed's structural properties, reinforcing its food safety and quality control standards:
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%.
Moisture Control via Roasting: Heat treatment drastically reduces free water in the grain, setting a strict maximum limit of <5.0%. The actual average moisture content stands at an optimal 4.00 g per 100 g. This drastic reduction in moisture is crucial for inactivating degradative enzymes and protecting the product's oxidative stability.
Macro-structural components of Acceptance: The technical specification of the dry extract defines a maximum limit of fatty matter of <50.0% (with an analytical real value of 42.00 g) and a guaranteed minimum protein an actual average value of 21.0 g per 100 g). The maximum accepted total ashes are confined to a <5.0% (averaging 3.50 g of mineral residue in analysis).
Mycological Safety (Mycotoxins) and Heavy Metals: Strictly compliant with the maximum limits defined by Regulation (EC) No 2023/915 and its subsequent amendments:
Aflatoxin B_1 and Total Aflatoxins: Limit confined to a maximum of <2 ppb and <4 ppb respectively.
Ochratoxin A: Maximum supported <3 ppb.
Heavy Metals: Analytical control of Cadmium <0.5 ppm and Lead <0.2 ppm).
Secondary Compounds: The content of hydrocyanic acid (cyanogenic glycosides native to the seed) is strictly monitored, maintaining a safe limit of <250 ppm.
Plant Microbiological Safety: Microbiological counts within internal limits ensure the product is completely safe for direct use in baking:
Total Mesophilic Aerobes: <1.0 x 10^6 ufc/g.
Molds and Yeasts: <1.0 x 10^4 ufc/g.
Escherichia coli: <1.0 x 10^2 ufc/g.
Salmonella: Total absence / Not detected in 25 g.
Nutritional Analysis (100g).
Nutritional profile based on our sunflower seeds, selected via optical sorting:
| Component Analytical | Average value per 100 g | Functionality and Impact on Rheological Mapping |
| Fats | 42.00 g | Very high lipid content due to the concentration from roasting; it provides excellent flexibility and lubrication to the gluten network. |
| Saturated | 3.70 g | Minimal natural saturated fraction, ideal for healthy nutritional profiles. |
| Monounsaturated | Not declared | Not quantified in the nutritional table of this technical version. |
| Polyunsaturated | Not declared | Not quantified in the nutritional table of this technical version. |
| Trans | Not declared | Free from industrial hydrogenated trans fats. |
| Omega-3 fatty acids | 23.0 g | Very high concentration of Omega-3 (alpha-linolenic); extraordinary functional value for bread labeling. |
| Omega-6 fatty acids | 5.90 g | Balanced supply of Omega-6 essential fatty acids. |
| Carbohydrates | 2.0 g | Extremely low assimilable carbohydrate content due to roasting.. |
| Of which sugars | 0.50 g | Residual simple sugar content; minimizes uncontrolled browning in the oven.. |
| Fiber | 27.50 g | Extraordinarily high fiber concentration. Provides excellent water retention and juiciness to the crumb. |
| Proteins | 21.0 g | High plant-based protein content. It enhances the biological value of the bread and complements the protein structure. |
| Ashes | 3.50 g | Concentrated residual mineral content following dehydration by roasting. |
| Water (Moisture) | 4.00 g | Extremely low actual water level, minimizing the risk of fungal degradation.. |
| Vitamin E | 0.40 mg | Presence of natural tocopherols with biological antioxidant properties. |
| Salt / Sodium | 0.075 g / 0.03 g | Very low intrinsic native mineral concentration, ideal for "low-salt" breads.. |
| ENERGY VALUE | 525 Kcal / 2165 KJ | Official high caloric density specification for the development of the client's final labeling.. |
This is a highly significant technical and botanical feature. The brown flaxseed (Linum usitatissimum) has an outer cuticle rich in pigments; when subjected to the intense, controlled heat of the industrial roasting process in Spain, it undergoes a browning reaction and surface dehydration. This heat treatment lightens the seed and transforms its original dull tone into a highly uniform bright golden color. Therefore, although the base agricultural ingredient is brown flax—according to its legal botanical classification—the final technological and industrial result is a flaxseed with a golden appearance and properties.
The roasting process acts to concentrate nutrients due to the evaporation of free water (reducing moisture to a maximum of <5.0% compared to <span class="math-inline" data-math="<10.0% for raw flaxseeds). This dehydration causes the fat content per 100 g to increase substantially, reaching 42.00 g, while simultaneously raising the caloric value to an exceptional level of 525 kcal. Despite the heat treatment, the essential fatty acid profile remains remarkably high, ensuring a direct supply of 23.0 g of Omega-3 per 100 g, making this product an ideal ingredient for enriching functional breads designed to support cardiovascular health.
The 6-month shelf life reflects a balance of physical and chemical factors. On one hand, the roasting heat treatment is highly beneficial because it destroys the latent microbial load and inactivates enzymes (such as lipases) that cause fat hydrolysis. However, the heat also subtly weakens the seed's outer cellular structures and, by concentrating free fat on the surface (42.00 g), leaves it more exposed to ambient oxygen. The use of multi-ply paper bags with valve closures helps mitigate this risk by effectively limiting air exchange in the warehouse, allowing for a safe shelf life of six months—significantly longer than the four-month shelf life of mechanically reprocessed flaxseed.
