{"id":24548,"date":"2026-04-08T13:39:01","date_gmt":"2026-04-08T13:39:01","guid":{"rendered":"https:\/\/harinaspolo.com\/?page_id=24548"},"modified":"2026-09-26T12:52:12","modified_gmt":"2026-09-26T10:52:12","slug":"sesamo-tostado-polo","status":"publish","type":"page","link":"https:\/\/harinaspolo.com\/en\/semillas-polo\/sesamo\/sesamo-tostado-polo\/","title":{"rendered":"Roasted Sesame"},"content":{"rendered":"
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5 kg bag
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Harinas Polo Toasted Sesame:<\/span> Aroma, Color, Flavor, and Crunch.<\/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 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\u2019s <\/span>Toasted Sesame<\/span><\/b> is a high-quality botanical ingredient, selected and cultivated in India <\/b>or <\/span>Guatemala<\/span><\/b>.<\/span><\/p>

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.<\/span> It offers absolute operational versatility on production lines, allowing for both direct inclusion within doughs and application on surfaces as a coating or topping,<\/span> without a minimum or maximum dosage percentage recommended<\/span><\/b> by the manufacturer.<\/span> As a natural product (<\/span>Sesamum indicum<\/span><\/i>), 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.<\/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

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

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<\/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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Rigorous Botanical Purity:<\/span><\/b><\/span> Batches guarantee an index of <\/span>purity <\/span> >99.98%<\/span><\/span><\/span><\/span><\/span><\/span><\/b>, strictly restricting impurities of plant origin to a maximum residual value of just >0.02%<\/span><\/span><\/span><\/span><\/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\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Extreme Structural Humidity Control:<\/span><\/b><\/span> Sets a critical maximum limit of >8.0%<\/span><\/span><\/span><\/span><\/span><\/span><\/b><\/span><\/span>. However, due to the thermal roasting process, the actual average free water in the bean plummets to an extraordinary <\/span>1.70 g<\/span><\/b> per 100 g<\/span>. This very low level of humidity reduces water activity (<\/span>a<\/span><\/span>w<\/span><\/span><\/span><\/span><\/span>\u200b<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span>) at negligible thresholds, shielding the grain against fungal spoilage and hydrolysis<\/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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Macro-structural components of Acceptance:<\/span><\/b><\/span> The technical specification guarantees analytical minimums of <\/span>fat <\/span> >48.0%<\/span><\/span><\/span><\/span><\/span><\/span><\/b> (with an actual average of <\/span>58.0 g<\/span><\/b>) and <\/span>protein <\/span> >15.0%<\/span><\/span><\/span><\/span><\/span><\/span><\/b> (averaging <\/span>18.2 g<\/span><\/b>)<\/span><\/span><\/span>. The maximum accepted total ashes are placed in a 7.0%<\/span><\/span><\/span><\/span><\/span><\/span><\/b> (with a real value in table <\/span>6.0 g<\/span><\/b>)<\/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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Complete Nutritional Sheet (100g)<\/span>.<\/span><\/span><\/h3>
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>58.0 g<\/b><\/span><\/td>

Very high lipid content; the oils subtly released during roasting soften the crumb and enhance palatability<\/span>.<\/span><\/p><\/td><\/tr>

\u00a0\u00a0\u00a0\u00a0Saturated<\/i><\/span><\/span><\/td>10.5 g<\/span><\/td>

Natural saturated fraction that contributes to the oxidative stability of the grain<\/span>.<\/span><\/p><\/td><\/tr>

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

Not quantified in the technical specification for this reference.<\/span>.<\/span><\/p><\/td><\/tr>

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

Not quantified in the technical specification for this reference.<\/span>.<\/span><\/p><\/td><\/tr>

\u00a0\u00a0\u00a0\u00a0Trans<\/i><\/span><\/span><\/td>Not declared<\/i><\/span><\/td>

Not quantified in the technical specification for this reference.<\/span>.<\/span><\/p><\/td><\/tr>

\u00a0\u00a0\u00a0\u00a0Omega-6 fatty acids<\/i><\/span><\/td>Not declared<\/i><\/span><\/td>

Not quantified in the technical specification for this reference.<\/span>.<\/span><\/p><\/td><\/tr>

Carbohydrates<\/b><\/span><\/td>9.0 g<\/b><\/span><\/td>

Residual carbohydrates after thermal exposure<\/span>.<\/span><\/p><\/td><\/tr>

\u00a0\u00a0\u00a0\u00a0Of which sugars<\/i><\/span><\/td>0.40 g<\/span><\/td>

Residual amount of simple sugars, ideal for preventing excessive subsequent browning.<\/span>.<\/span><\/p><\/td><\/tr>

Fiber<\/b><\/span><\/td>7.10 g<\/b><\/span><\/td>

A significant indigestible fraction that enhances the nutritional value and digestibility of the bread.<\/span>.<\/span><\/p><\/td><\/tr>

Proteins<\/b><\/span><\/td>18.2 g<\/b><\/span><\/td>

Significant protein concentration that complements the structural framework of the finished product.<\/span>.<\/span><\/p><\/td><\/tr>

Ashes<\/b><\/span><\/td>6.0 g<\/span><\/td>

Total mineral content remaining after analytical calcination<\/span>.<\/span><\/p><\/td><\/tr>

Water (Moisture)<\/b><\/span><\/td>1.70 g<\/span><\/td>

Critically low free water level due to roasting, maximizing preservation.<\/span>.<\/span><\/p><\/td><\/tr>

Vitamin E<\/b><\/span><\/td>Not declared<\/i><\/span><\/td>

Present in the official table but without a declared analytical quantity.<\/span>.<\/span><\/p><\/td><\/tr>

Salt \/ Sodium Equivalent<\/b><\/span><\/td>0.050 g \/ 0.020 g<\/span><\/td>

Minimum native mineral values \u200b\u200bof the seed's cellular tissue<\/span>.<\/span><\/p><\/td><\/tr>

ENERGY VALUE<\/b><\/span><\/td>598 Kcal \/ 2470 KJ<\/b><\/span><\/td>

Official energy density required for the development of the final 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\tToasted sesame shows an actual moisture level of only 1.70 g\/100 g, which is much lower than that of the raw or hulled versions. What implications does this have for dough yield?<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t

The extremely low level of structural moisture (<\/span>1.70 g per 100 g<\/span><\/b>) is a direct consequence of the thermal roasting process, which evaporates almost all the free water from the seed<\/span><\/span>. 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.<\/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":"

Formato: Saco 5 KgSaco 25 Kg S\u00e9samo Tostado de Harinas Polo: Aroma, Color, Sabor y Crujiente. En el \u00e1mbito de la panificaci\u00f3n industrial, la boller\u00eda gourmet y la elaboraci\u00f3n de snacks saludables, las semillas oleaginosas tratadas t\u00e9rmicamente ocupan un lugar preferente…<\/p>","protected":false},"author":3,"featured_media":0,"parent":25316,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_joinchat":[],"footnotes":""},"class_list":["post-24548","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/harinaspolo.com\/en\/wp-json\/wp\/v2\/pages\/24548","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/harinaspolo.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/harinaspolo.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/harinaspolo.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/harinaspolo.com\/en\/wp-json\/wp\/v2\/comments?post=24548"}],"version-history":[{"count":31,"href":"https:\/\/harinaspolo.com\/en\/wp-json\/wp\/v2\/pages\/24548\/revisions"}],"predecessor-version":[{"id":35353,"href":"https:\/\/harinaspolo.com\/en\/wp-json\/wp\/v2\/pages\/24548\/revisions\/35353"}],"up":[{"embeddable":true,"href":"https:\/\/harinaspolo.com\/en\/wp-json\/wp\/v2\/pages\/25316"}],"wp:attachment":[{"href":"https:\/\/harinaspolo.com\/en\/wp-json\/wp\/v2\/media?parent=24548"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}