Format:
25 kg sack
BigBag 800
Harinas Polo Reprocessed Brown Flaxseed: The super ingredient that adds fiber, Omega-3, and an unmatched rustic crunch to your breads.
Harinas Polo’s Reprocessed Brown Flaxseed is a high-quality, pure industrial ingredient derived from brown flax seeds (Linum usitatissimum). The seeds originate in Kazakhstan, Poland, Ukraine, Russia, and Belarus and undergo rigorous reprocessing in Spain to achieve superior standards of cleanliness and technical quality. It is legally classified as an intermediate product, meaning it is not intended for the end consumer in its raw state and requires thermal processing or cooking—such as bread-making or baking—in a workshop or factory setting.
Fully aligned with current "Clean Label" trends, it is a 100% natural product that is completely free of artificial additives. Physically, it stands out for its glossy brown color and an organoleptic profile (aroma and flavor) characteristic of the grain, free from off-notes. As a direct agricultural derivative, it boasts excellent technical purity ( >99.98%, with less than <0.02% native plant-based impurities) and can be used either by direct inclusion in the dough or as an external decorative topping, with no manufacturer-imposed maximum or minimum usage limits.
Physicochemical Parameters and Sanitary Safety Control.
Harinas Polo’s strict laboratory controls guarantee the consistency and food safety of every batch in accordance with current Spanish (RD 677/2016) and European regulations:
Physical-Chemical Structural Control: The technical specification determines a maximum humidity of <10.0%, a total ash level of <5.0% and a fat content of <45.0%. Its protein richness is notable, setting a minimum crude protein threshold of >18.0%.
Mycotoxin Limits (Regulation (EC) 2023/915):
Aflatoxin B_1 and Total Aflatoxins: <2 ppb and <4 ppb respectively.
Ochratoxin A (OTA): <5 ppb.
Microbiological Safety (Internal Plant Limits):
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: Certified absolute absence (Not detected in 25 g).
Heavy Metal Control: Maximum guaranteed presence of Cadmium (<0.10 ppm) and Lead (<0.20 ppm).
Nutritional Analysis (100g).
This ingredient stands out particularly as a nutritional powerhouse, thanks to its high concentration of heart-healthy fats and dietary fiber:
| Component Analytical | Average value per 100 g | Functionality and Industrial Impact on the Masses Text |
| Fats Totals | 42.2 g | Very high oil-based lipid content. It provides excellent dough flexibility, lubricates the crumb, and acts as a natural freshness preservative. |
| Saturated | 3.7 g | Reduced fraction of saturated fatty acids. |
| Proteins | 18.3 g | Excellent source of plant-based protein. It enhances the biological value of the final baked product. |
| Carbohydrates | 28.9 g | Complex native carbohydrates. |
| Of which sugars | 1.6 g | Residual simple sugar content; it does not alter yeast fermentation curves. |
| Dietary Fiber | 27.3 g | Exceptional fiber content. Like chia, its mucilage drastically increases the bread's water-retention capacity. |
| Ash / Water | 3.8 g / 7.0 g | Naturally retained mineral content and stabilized internal moisture percentage. |
| Salt / Sodium | 75 mg / 30 mg | Negligible sodium content, ideal for formulating healthy or heart-friendly products. |
| ENERGY VALUE | 534 Kcal / 2234 KJ | Official caloric density stipulated for the correct balance of the recipe. |
Flaxseeds harvested at the source (such as Kazakhstan or Ukraine) typically arrive in Europe with varying levels of field-derived impurities (small stems, soil residue, stones, or weed seeds). The reprocessing in Spain entails Harinas Polo subjecting the batch to rigorous mechanical industrial screening, gravity-based cleaning, aspiration systems, and optical sorting tables. This additional technological step ensures the ingredient achieves an exceptional purity level of >99.98%, eliminating physical contaminants that could damage the client's dosing machinery or compromise food safety in the production facility.
Brown flaxseed is extremely rich in soluble fiber, particularly the mucilage coating the seed's outer shell. Upon contact with water during kneading, this mucilage forms a gel structure with a very high capacity to bind free water. From a technological standpoint, this effectively delays starch retrogradation (the physicochemical process that causes bread to become hard or stale). By firmly retaining water within the crumb and slowing its migration toward the crust, flaxseed naturally extends the tenderness, moistness, and shelf life of the baked bread.
The origin of this precautionary allergen warning is technically labeled as Raw Material Traces. In large-scale oilseed and cereal farming, it is common practice for farmers to use the same fields to rotate crops such as flax, soy, or mustard depending on the season (crop rotation). Furthermore, combine harvesters, rural transport trucks, and local storage silos are often shared. Because it is mechanically impossible to achieve 100% segregation of these agricultural flows at the source, Harinas Polo issues a final determination of CC: YES to ensure transparent compliance with EU Regulation 1169/2011 and to protect allergic consumers.
