Making high-quality edible oil with the stamping press
Separate operations, completely independent of each other, are continuously monitored
and controlled: optimal grinding, careful heating, slow,
gentle pressing, resting of the oil, bottling.
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1. Pumpkin seeds, walnuts, hazelnuts, sunflower seeds ... are ground with millstones. Very small oil fruits such as flax seeds, sesame, poppy seeds are crushed and prepared for heating. |
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2. After grinding, the oil fruit is gently heated in individual batches. This process is very delicate, since the correct time may not be not be overlooked. |
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3. Then it is time: The careful heating makes the oil more soluble, and the precious oil is now pressed from the seeds and fruits with the stamping press using just the right amount of pressure. This process preserves the valuable, natural substances (fatty acids, fatty compounds, vitamins, fragrance, flavour, colour) of the choice raw materials. |
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4. The oils are not filtered; in casks, the suspended solids (fruit particles) are allowed to sink while the oils await bottling in the elegant, light-protective Fandler bottles. |
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