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        Varieties

  • Bakery grade 

  • Confectionary grade

  • Sunflower seed chips 

  • Whole sunflower seeds

  • Roasted sunflower seeds

Sunflower seeds

Being one of the mayor bakery ingredients in Europe, more and more countries have started growing sunflower seeds at a large scale. Our main partners grow and process their seeds in Bulgaria, one of the main exporting countries at this point of time. 

The sunflower seed is the fruit of the sunflower (Helianthus annuus). There are three types of commonly used sunflower seeds: linoleic (most common), high oleic, and sunflower oil seeds. Each variety has its own unique levels of monounsaturated, saturated, and polyunsaturated fats. 

Sunflower seeds are usually classified by the pattern on their husks. If the husk is solid black, the seeds are called black oil sunflower seeds. Striped sunflower seeds are primarily eaten as a snack food; as a result, they may be called confectionery sunflower seeds.

The term "sunflower seed" is actually a misnomer when applied to the seed in its pericarp (hull). Botanically speaking, it is a cypsela. When dehulled, the edible remainder is called the sunflower kernel or heart.

Origins

Romania, Bulgaria, Hungary

Optional certifications

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