Harinas Polo Hulled Sesame Seeds: Great Aroma, Crunchy Texture, and Maximum Industrial Purity.

In the mass-market baking and industrial pastry sectors, as well as in the development of healthy baked goods, hulled white sesame is a highly sought-after raw material thanks to its healthy fat content, crunchy texture, and ability to enhance aroma when toasted. Harinas Polo’s Hulled Sesame is a high-quality ingredient, selected and cultivated in India and Guatemala.

Its distinctive value lies in the fact that the grain is peeled using physical methods, mechanically removing the outer skin without the use of corrosive chemical reagents. It is versatile in processing applications, allowing for direct inclusion within the dough or distribution on the surface as a coating or topping, without a minimum or maximum percentage recommended by the manufacturer. As a natural product (Sesamum indicum), it exhibits a characteristic white color and typical aroma and flavor, subject to slight natural variations depending on geographical origin and local climatic conditions during the harvest.

Applications in the Sector:

Industrial Bakery: Coverage of premium hamburger buns, breadsticks, breadsticks and sliced breads multigrain.
Artisan Bakery: Decoration of sourdough loaves, bagels, and Mediterranean- or Asian-inspired specialties.
Bakery: Key ingredient in dry pastries, *polvorones*, and functional cereal bars.

Physicochemical Parameters, Degree of Purity, and Sanitary Control.

The structural, mechanical, and analytical properties of hulled sesame seeds meet rigorous internal acceptance limits to ensure consistent performance in automated dosing systems:

Rigorous Botanical Purity: The batch guarantees an index of purity >99.98%, restricting impurities of plant origin to a maximum residual margin of just >0.02%.

Structural Moisture Control: Establishes a technical maximum limit of >8.0% (with an actual analytical average of 4.75 g per 100 g), a key threshold for maintaining grain flowability and mitigating the risk of hydrolytic rancidity.

Olasa Stability (Free Fatty Acids): Sets a strict acceptance limit of a maximum of >2.0% free fatty acids in the lipid fraction, ensuring the freshness of the native sesame oil.

Nutritional Analysis (100g).

Component Analytical	Average value per 100 g	Functionality and Impact on Rheological Mapping
Fats	49.67 g	High lipid content that acts as a lubricant for the dough and imparts softness to the crumb.
Saturated	6.96 g	Stable natural saturated fraction of the seed.
Monounsaturated	18.68 g	Essential monounsaturated fatty acids that optimize commercial shelf life.
Polyunsaturated	24.03 g	Fraction rich in exposed native polyunsaturated oils.
Trans	< 0.10 g	Free from industrially produced trans fatty acids.
Omega-6 fatty acids	23.83 g	High linoleic acid content that enhances the biological value of the bread.
Carbohydrates	11.60 g	Carbohydrates that complement the dry extract of the dough.
Of which sugars	0.30 g	Minimal simple sugars, ideal for controlled surface browning.
Crude Fiber	5.03 g	Indigestible fraction that optimizes the digestibility of the finished product.
Proteins	22.50 g	Very high concentration of plant-based protein, rich in essential amino acids.
Ashes	4.45 g	Mineral content retained after the physical peeling process.
Water (Moisture)	4.75 g	Low humidity level, ideal for guaranteeing the industrial fluidity of the grain.
Vitamin E	– mg	Not quantitatively declared in the technical specification.
Salt / Sodium Equivalent	0.010 g / 0.004 g	Negligible presence of sodium naturally occurring in the plant.
ENERGY VALUE	583 Kcal / 2443 KJ	Officially regulated energy density for the development of final labeling.

What functional advantages does the chemical composition of this hulled sesame offer when used directly in bread doughs?

When used as an ingredient, hulled sesame provides a high content of native fats (49.67 g) and proteins (22.50 g). During kneading, the seed's lipids exert a "lubricating effect" on the gluten-starch complex, increasing dough extensibility and significantly improving gas retention during fermentation. Meanwhile, the high protein concentration increases free water absorption through hydrogen bonding. Industrially, this results in a much softer, more elastic crumb with a uniform cell structure, while also delaying staling due to better internal moisture retention over time.

If a bread factory wants to launch a product labeled "Gluten-Free," can it use this hulled sesame from India?

Yes, in the original supplier format—a 25 kg bag.