{"id":24522,"date":"2026-04-08T13:28:37","date_gmt":"2026-04-08T13:28:37","guid":{"rendered":"https:\/\/harinaspolo.com\/?page_id=24522"},"modified":"2026-10-12T12:18:03","modified_gmt":"2026-10-12T10:18:03","slug":"linaza-marron","status":"publish","type":"page","link":"https:\/\/harinaspolo.com\/en\/semillas-polo\/linaza\/linaza-marron\/","title":{"rendered":"Brown flaxseed"},"content":{"rendered":"
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5Kg bag
25Kg bag
Big Bag 1000Kg<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Harinas Polo Brown Flaxseed:<\/span> Boost the nutritional profile of your doughs with the authentic, rustic, and nutritious touch of natural flaxseed.<\/span><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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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<\/span>. Harinas Polo\u2019s <\/span>Brown Flaxseed<\/span><\/b> is a classic, high-purity ingredient sourced from internationally renowned agricultural regions, such as <\/span>Kazakhstan, Poland, and Ukraine<\/span><\/b>.<\/span><\/p>

Closely aligned with <\/span>clean label policies (<\/span>Clean Label<\/span><\/i>)<\/span><\/b>, this product is presented <\/span>100% free of artificial additives<\/span><\/b>. Consists exclusively of selected seeds of brown flax (<\/span>Linum usitatissimum L.<\/span><\/i>) that exhibit a color <\/span>bright brown<\/span><\/b>. 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 <\/span>topping<\/span><\/i> or coating, <\/span>with no minimum or maximum dosage percentage recommended<\/span><\/b> by the manufacturer<\/span>. 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<\/span>.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Physicochemical Parameters, Tolerance Levels, and Sanitary Control.<\/span><\/h2>

Strict internal quality control in accordance with Spanish technical standards ensures the uniformity of processed batches.<\/span><\/span>:<\/span><\/span><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Superior Botanical Purity:<\/span><\/b><\/span> Batches guarantee an index of <\/span>purity <\/span>99.9% .<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Moisture Control:<\/span><\/b><\/span> A strict maximum limit of <10.0%<\/span><\/b><\/span><\/span> is established. In actual laboratory analyses of this version, the free water content is reduced to an optimal <\/span>3.9 g<\/span><\/b> per 100 g<\/span>, an excellent value for preventing hydrolysis and protecting the grain's shelf life<\/span>.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Structural Acceptance Components:<\/span><\/b><\/span> The physical-chemical control parameters (in accordance with RD 677\/2016) limit the fat matter to a maximum of <50.0%<\/span><\/b> and require a guaranteed minimum of <\/span>protein <\/span> >18.0%<\/span><\/b><\/span><\/span>. The total accepted ashes are confined to a maximum of <\/span><span class="math-inline" data-math="<5.0%<\/span><\/b>.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Nutritional Analysis (100g)<\/span>.<\/span><\/span><\/h2>

Nutritional profile based on our sunflower seeds, selected via optical sorting:<\/span><\/p>
Component<\/span> Analytical<\/strong><\/span><\/td>Average value per 100 g<\/strong><\/span><\/td>Functionality and Impact on Rheological Mapping<\/strong><\/span><\/td><\/tr><\/thead>
Fats<\/b><\/span><\/td>31.0 g<\/b><\/span><\/td>

High lipid content<\/span><\/b>; naturally lubricates the dough and improves gluten extensibility.<\/span><\/p><\/td><\/tr>

\u00a0\u00a0\u00a0\u00a0Saturated<\/i><\/span><\/td>2.36 g<\/b><\/span><\/td>

Minimal saturated fat content, ideal for maintaining a healthy lipid profile<\/span>.<\/span><\/p><\/td><\/tr>

\u00a0\u00a0\u00a0\u00a0Monounsaturated<\/i><\/span><\/td>Not declared<\/i><\/span><\/td>

Not quantified in the nutritional table of this technical version<\/span>.<\/span><\/p><\/td><\/tr>

\u00a0\u00a0\u00a0\u00a0Polyunsaturated<\/i><\/span><\/td>Not declared<\/i><\/span><\/td>

Not quantified in the nutritional table of this technical version<\/span>.<\/span><\/p><\/td><\/tr>

\u00a0\u00a0\u00a0\u00a0Omega-3 fatty acids<\/i><\/span><\/td>Not declared<\/i><\/span><\/td>

Naturally present in the linen, but without an explicit numerical value in the table for this version<\/span>.<\/span><\/p><\/td><\/tr>

Carbohydrates<\/b><\/span><\/td>17.0 g<\/b><\/span><\/td>

Carbohydrates that form part of the grain's cellular structure<\/span>.<\/span><\/p><\/td><\/tr>

\u00a0\u00a0\u00a0\u00a0Of which sugars<\/i><\/span><\/td>0.1 g<\/b><\/span><\/td>

Residual simple sugar content<\/span>; minimizes uncontrolled browning in the oven.<\/span><\/p><\/td><\/tr>

Fiber<\/b><\/span><\/td>18.0 g<\/b><\/span><\/td>

Excellent source of fiber<\/span><\/b>. It increases the dough's water absorption and adds moisture to the crumb.<\/span><\/p><\/td><\/tr>

Proteins<\/b><\/span><\/td>28.9 g<\/b><\/span><\/td>

Very high concentration of plant protein<\/span><\/b>. Significantly exceeds the specification's technical minimum ( >18%<\/span>)<\/span>.<\/span><\/p><\/td><\/tr>

Ashes<\/b><\/span><\/td>1.2 g<\/b><\/span><\/td>

Residual mineral content of the whole seed<\/span>.<\/span><\/p><\/td><\/tr>

Water (Moisture)<\/b><\/span><\/td>3.9 g<\/b><\/span><\/td>

Very low actual water level<\/span>, ensuring optimal microbiological stability<\/span>.<\/span><\/p><\/td><\/tr>

Vitamin E<\/b><\/span><\/td>198 mg<\/b><\/span><\/td>

Exceptional concentration of tocopherols<\/span><\/b>; acts as a potent natural antioxidant in the lipid matrix.<\/span><\/p><\/td><\/tr>

Sodium<\/b><\/span><\/td>79.2 mg<\/b><\/span><\/td>

Very moderate native sodium content of the plant<\/span>.<\/span><\/p><\/td><\/tr>

ENERGY VALUE<\/b><\/span><\/td>499 Kcal \/ 2071 KJ<\/b><\/span><\/td>

Official caloric density stipulated for the development of the final customer labeling<\/span>.<\/span><\/p><\/td><\/tr><\/tbody><\/table>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tWith an actual protein content of 28.9 g, what technical impact does this ingredient have on the rheological behavior of bread doughs?<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t

The value of <\/span>28.9 g of protein<\/span><\/b> per 100 g is exceptionally high, far exceeding the minimum limit set in the technical specification (<\/span> >18.0%<\/span>)<\/span><\/span>. 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). <\/span>When added in high percentages, these plant proteins and the structural fiber (18.0 g) compete intensely for the free water in the recipe<\/span><\/span>. 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.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tBrown flaxseed contains an extraordinary amount of Vitamin E (198 mg). What operational advantages does this concentration offer regarding the rancidification of its own fats?<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t

Flaxseeds contain a significant amount of lipids (<\/span>31.0 g<\/span><\/b> per 100 g), which are rich in unsaturated fatty acids prone to auto-oxidation upon exposure to oxygen and light<\/span><\/span>. <\/span>The natural presence of <\/span>198 mg of Vitamin E<\/span><\/b> (natural tocopherols) serves as a crucial protective shield<\/span><\/span>. It acts as a highly potent biological antioxidant that blocks free radicals, stabilizing the fat fraction of the whole seed. <\/span>Thanks to this high level of tocopherols, the product maintains an extended industrial shelf life of <\/span>12 months<\/span><\/b> in sealed bags without alterations to its characteristic aroma or flavor<\/span><\/span>.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Cno. de la Harinera S\/N; 50830 Villanueva de G\u00e1llego, Zaragoza, Spain.<\/a><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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976 185 126<\/a><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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haripolo@harinaspolo.com<\/span><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Legal notice.<\/span><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Privacy.<\/span><\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Cookie policy.<\/a><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

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