Format:
5Kg bag
25Kg bag
Big Bag 1000Kg
Harinas Polo Organic Brown Flaxseed: The 100% organic touch that enriches your breads with fiber and wholesome authenticity.
In the current food industry landscape, the demand for raw materials from certified organic farming has become a strategic pillar for the development of advanced bakery and premium pastry products. Harinas Polo’s Organic Brown Flaxseed is a high-purity ingredient backed by the international control body NL-BIO-01 (Certificate Number: 1374780), with an agricultural origin formally classified as EU / Non-EU Agriculture. From a legal and supply-chain operational perspective, it is classified as an intermediate product—intended for human consumption but requiring mandatory handling, processing, or industrial heat treatment in a production facility before being marketed to the final consumer.
In line with the guiding principles of the Clean Label movement, this ingredient is 100% free from artificial additives and genetically modified organisms, in compliance with the requirements of Regulations (EC) 1829/2003 and 1830/2003. The product consists entirely of selected organic brown flax seeds (Linum usitatissimum L.) that exhibit a highly uniform, glossy brown color. It offers complete flexibility in production lines, allowing for use both internally (mixed into the dough) and externally (in coatings or decorative toppings), without restrictive minimum or maximum dosage limits imposed by the supplier. By As it is an organic agricultural product, its aroma and flavor are characteristic of the bean, exhibiting slight natural variations linked to the climate and the region of origin.
Physicochemical Parameters, Tolerance Levels, and Sanitary Control.
The rigorous screening and mechanical cleaning processes that characterize Harinas Polo’s standards ensure very strict analytical limits for every batch:
Superior Botanical Purity: Batches guarantee an index of purity 99.9 % .
Stability Moisture: A maximum tolerable limit of <10.0% is established. In actual analyses of this eco-friendly version, the free water content is reduced to an optimal 4.5 g per 100 g, an excellent value for mitigating enzymatic activity and preventing lipid degradation.
Stability Moisture: A maximum tolerable limit of <10.0% is established. In actual analyzes of this eco-friendly version, the free water content is reduced to an optimal 4.5 g per 100 g, an excellent value for mitigating enzymatic activity and preventing lipid degradation.
Mycological Safety (Mycotoxins) and Heavy Metals:
Precisely adjusted to the tolerances set out in Regulation (EC) No 2023/915 and its subsequent amendments:
Aflatoxin B_1 and Total Aflatoxins: Maximum limit confined to <2 ppb and <4 ppb respectively.
Ochratoxin A: Control threshold set at a maximum of <3 ppb.
Heavy Metals and Defense Compounds: Strict analytical control of Cadmium (<0.50 ppm), Lead (<0.20 ppm) and of the plant secondary compound Hydrocyanic acid (<250 ppm).
Plant Microbiological Safety:
Microbiological counts within internal limits ensure the batch is completely safe for 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 | 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 allergen map for brown flaxseed identifies two distinct sources of cross-contamination. On one hand, traces of mustard originate directly from the agricultural cultivation and harvesting phase in the countries of origin (MP traces: Yes). On the other hand, traces of sesame originate internally within the facility's own handling and bagging lines (L traces: Yes). As a result of this dual origin, a manufacturer using this ingredient in their doughs must include the precautionary warning "May contain traces of mustard and sesame" on the final product label.
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.
