Format:
5Kg bag
25Kg bag
Big Bag 1000Kg
Harinas Polo Brown Flaxseed: Boost the nutritional profile of your doughs with the authentic, rustic, and nutritious touch of natural flaxseed.
In production lines for industrial bread-making, specialized baked goods, and the development of fortified foods, raw materials with a dense and stable nutritional profile are essential. Harinas Polo’s Brown Flaxseed is a classic, high-purity ingredient sourced from internationally renowned agricultural regions, such as Kazakhstan, Poland, and Ukraine.
Closely aligned with clean label policies (Clean Label), this product is presented 100% free of artificial additives. Consists exclusively of selected seeds of brown flax (Linum usitatissimum L.) that exhibit a color bright brown. Its industrial application is notable for its absolute versatility, making it suitable both for direct inclusion within doughs and for decorative external use as a topping or coating, with no minimum or maximum dosage percentage recommended by the manufacturer. As a product of natural agricultural origin, its aroma and flavor are characteristic of the grain and free from off-notes, while exhibiting minor natural variations linked to the climate and geography of the harvest at the source.
Physicochemical Parameters, Tolerance Levels, and Sanitary Control.
Strict internal quality control in accordance with Spanish technical standards ensures the uniformity of processed batches.:
Superior Botanical Purity: Batches guarantee an index of purity 99.9% .
Moisture Control: A strict maximum limit of <10.0% is established. In actual laboratory analyses of this version, the free water content is reduced to an optimal 3.9 g per 100 g, an excellent value for preventing hydrolysis and protecting the grain's shelf life.
Structural Acceptance Components: The physical-chemical control parameters (in accordance with RD 677/2016) limit the fat matter to a maximum of <50.0% and require a guaranteed minimum of protein >18.0%. The total accepted ashes are confined to a maximum of <span class="math-inline" data-math="<5.0%.
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 | 31.0 g | High lipid content; naturally lubricates the dough and improves gluten extensibility. |
| Saturated | 2.36 g | Minimal saturated fat content, ideal for maintaining a healthy lipid profile. |
| 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. |
| Omega-3 fatty acids | Not declared | Naturally present in the linen, but without an explicit numerical value in the table for this version. |
| Carbohydrates | 17.0 g | Carbohydrates that form part of the grain's cellular structure. |
| Of which sugars | 0.1 g | Residual simple sugar content; minimizes uncontrolled browning in the oven. |
| Fiber | 18.0 g | Excellent source of fiber. It increases the dough's water absorption and adds moisture to the crumb. |
| Proteins | 28.9 g | Very high concentration of plant protein. Significantly exceeds the specification's technical minimum ( >18%). |
| Ashes | 1.2 g | Residual mineral content of the whole seed. |
| Water (Moisture) | 3.9 g | Very low actual water level, ensuring optimal microbiological stability. |
| Vitamin E | 198 mg | Exceptional concentration of tocopherols; acts as a potent natural antioxidant in the lipid matrix. |
| Sodium | 79.2 mg | Very moderate native sodium content of the plant. |
| ENERGY VALUE | 499 Kcal / 2071 KJ | Official caloric density stipulated for the development of the final customer labeling. |
The value of 28.9 g of protein per 100 g is exceptionally high, far exceeding the minimum limit set in the technical specification ( >18.0%). Although this is an excellent way to nutritionally enrich the bread, it should be noted that flaxseed proteins do not form gluten (they are neither gliadins nor glutenins). When added in high percentages, these plant proteins and the structural fiber (18.0 g) compete intensely for the free water in the recipe. This may require the production department to slightly increase the total dough hydration during mixing to avoid excessively dry crumb or a loss of extensibility.
Flaxseeds contain a significant amount of lipids (31.0 g per 100 g), which are rich in unsaturated fatty acids prone to auto-oxidation upon exposure to oxygen and light. The natural presence of 198 mg of Vitamin E (natural tocopherols) serves as a crucial protective shield. It acts as a highly potent biological antioxidant that blocks free radicals, stabilizing the fat fraction of the whole seed. Thanks to this high level of tocopherols, the product maintains an extended industrial shelf life of 12 months in sealed bags without alterations to its characteristic aroma or flavor.
