Format:
5 kg bag
25 kg bag
Harinas Polo Toasted Sesame: Aroma, Color, Flavor, and Crunch.
In the sectors of industrial baking, gourmet pastries, and healthy snack production, heat-treated oilseeds hold a prominent place due to the aesthetic, textural, and aromatic qualities they provide. Harinas Polo’s Toasted Sesame is a high-quality botanical ingredient, selected and cultivated in India or Guatemala.
Its distinctive value lies in the industrial roasting process, which induces controlled pyrolysis and the Maillard reaction in its primary structural components, enhancing the seed's organoleptic notes. It offers absolute operational versatility on production lines, allowing for both direct inclusion within doughs and application on surfaces as a coating or topping, without a minimum or maximum dosage percentage recommended by the manufacturer. As a natural product (Sesamum indicum), it possesses a characteristic color and a roasted aroma and flavor profile, which may exhibit subtle natural variations linked to the crop's geographical origin and local weather conditions.
Physicochemical Parameters, Tolerance Levels, and Sanitary Control.
The structural, chemical, and analytical properties of toasted sesame are regulated by strict internal acceptance limits to ensure optimal performance in pneumatic or gravity-fed dosing systems at manufacturing plants:
Rigorous Botanical Purity: Batches guarantee an index of purity >99.98%, strictly restricting impurities of plant origin to a maximum residual value of just >0.02%.
Extreme Structural Humidity Control: Sets a critical maximum limit of >8.0%. However, due to the thermal roasting process, the actual average free water in the bean plummets to an extraordinary 1.70 g per 100 g. This very low level of humidity reduces water activity () at negligible thresholds, shielding the grain against fungal spoilage and hydrolysis.
Macro-structural components of Acceptance: The technical specification guarantees analytical minimums of fat >48.0% (with an actual average of 58.0 g) and protein >15.0% (averaging 18.2 g). The maximum accepted total ashes are placed in a 7.0% (with a real value in table 6.0 g).
Complete Nutritional Sheet (100g).
| Component Analytical | Average value per 100 g | Functionality and Impact on Rheological Mapping |
| Fats | 58.0 g | Very high lipid content; the oils subtly released during roasting soften the crumb and enhance palatability. |
| Saturated | 10.5 g | Natural saturated fraction that contributes to the oxidative stability of the grain. |
| Monounsaturated | Not declared | Not quantified in the technical specification for this reference.. |
| Polyunsaturated | Not declared | Not quantified in the technical specification for this reference.. |
| Trans | Not declared | Not quantified in the technical specification for this reference.. |
| Omega-6 fatty acids | Not declared | Not quantified in the technical specification for this reference.. |
| Carbohydrates | 9.0 g | Residual carbohydrates after thermal exposure. |
| Of which sugars | 0.40 g | Residual amount of simple sugars, ideal for preventing excessive subsequent browning.. |
| Fiber | 7.10 g | A significant indigestible fraction that enhances the nutritional value and digestibility of the bread.. |
| Proteins | 18.2 g | Significant protein concentration that complements the structural framework of the finished product.. |
| Ashes | 6.0 g | Total mineral content remaining after analytical calcination. |
| Water (Moisture) | 1.70 g | Critically low free water level due to roasting, maximizing preservation.. |
| Vitamin E | Not declared | Present in the official table but without a declared analytical quantity.. |
| Salt / Sodium Equivalent | 0.050 g / 0.020 g | Minimum native mineral values of the seed's cellular tissue. |
| ENERGY VALUE | 598 Kcal / 2470 KJ | Official energy density required for the development of the final labeling. |
The extremely low level of structural moisture (1.70 g per 100 g) is a direct consequence of the thermal roasting process, which evaporates almost all the free water from the seed. When this sesame is incorporated directly into bread dough, it behaves like a highly hydrophilic, dehydrated material. This means it will absorb a small fraction of the water in the formula to rehydrate. If used in high percentages in the recipe, the production manager must make subtle adjustments to the dough's total hydration (by adding a slight excess of water) to prevent unintended drying that could alter the rheological consistency and gluten elasticity during kneading.
