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Hulled Sesame Seed
Pure, soft, and nutty – the refined taste of sesame.
Hulled Sesame Seeds are natural white sesame seeds with the outer husk removed through a mechanical process. This makes them softer, whiter in appearance, and easier to digest while retaining their rich nutty flavor and high oil content. They are widely used in bakery, confectionery, and health food industries.
We offer hulled sesame seeds processed using high-tech machines in the most hygienic conditions. Our process preserves the natural richness and flavor of the seed.
Key Applications:
- Bakery toppings for bread, buns, and crackers
- Confectionery and sweets (like halva)
- Tahini and sesame-based pastes
- Snack bars and health foods
CLEANING: After harvesting, the sesame seeds are cleaned and hulled. The first stage of the hulling process is cleaning. The sesame seeds pass through gravity separators to remove the heavy grains/material and then an air separation stage to remove any foreign particles and the seeds are then washed using pure water.
Micro-biological Characteristics
| Salmonella (CFU/g) | Absent |
| E. Coli (CFU/g) | Absent |
Physico-Chemical Characteristics
| Density | ~590 – 592 kg/m3 |
| Seed Count (per gram) | ~367 – 376 |
| Dark Seeds (in 100 g) | Absent |
| Black Specks on Seed Tip (%) | ~0.1 – 0.2 |
| Off Color Seeds (%) | ~0.16 – 0.20 |
| Purity (%) | Premium ~99.98%, Semi-Premium ~99.97%, Standard ~99.95% |
| Moisture (%) | 3.5 – 4.0 (approx. for all qualities) |
| FFA (as Oleic Acid) (%) | around 0.23 – 0.25 (ranges vary by quality) |
| pH (unit) | around 7.0 |
| Oil (%) | approximately 58 – 59% |
Packaging
HDPE / PP Bags: 55.12 lb (25 kg) or 110.23 lb (50 kg) or as required. Multiwall Paper Bags: 10.23 lb (50 kg) or as required. Jute Bags: as required; store 24 months from production date.
Storage and Shelf Life
Store in cool, dry, hygienic conditions; protect from moisture. Shelf life: 24 months from production date (typical guideline).
Processing
HULLING: In the Hulling process, a combination of water and friction work together as the seeds are passed against the Chamber of the hulling machine to separate the hull from the seeds.
DRYING: Drying is one of the most important stages in processing to ensure high quality. Further, there is the chance of forming poisonous bacteria on some spices, which is a real danger if proper washing and drying are not done. For drying, we use auto dryers.
SORTEXING: Aspiration, Destoner, and Gravity machines, with the help of which the seeds are graded by size, density, color, and flavor, supplying consistently high-quality sesame.
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