Production

Below is a comparison of two completely different methods of producing cooking oil.
The example is based on Grape seed oil.

Our method

Fresh, carefully selected raw materials.

Grape pomace is delivered to our production line within 12 hours after grape press for juice and wine production.

Minimum requirements for the quality of raw material

The grape residue can be kept in silo storage for several months after being taken from the winery

Within 6 hours grape seeds are cleaned and separated out of skin

The grape residue used in distillery or alcohol production.

Within 24 hours grape seeds are carefully dried in a temperature of max 50°C using non-direct heating

Raw material drying temperature is from 60 to 250°C.

No time restrictions

Oil is produced by mechanical pressing method

Seeds are pressed in screw press under the temperature of maximum 50°C

Allows to get 50-70% of the oil from the seeds

No chemical additives, preservatives, colorants.

Oil is extracted from seeds with chemicals such as hexane and methanol.

Allows to extract 95% of oil from seeds.

Colorless and odorless liquid. Used for formation of glues for shoes, leather products, roofing, and in the extraction of oil from seeds.

Oil passes through drum vacuum filter, where oil sediment remains on the filter.

Second filter cleans the oil from all micro parts and oil sediment.

The oil is bottled, and then going on capping, labeling, shrink wrapping, and the packaging of bottles in the boxes.

Fresh and tasty oil is sent to the destination.

Heating the oil slurry in up to 85°C water and mixing with an alkaline substance. The oil is further washed to remove traces of soap and then dried.

By treating with water between 85 and 95°C steam, or water with acid. Phosphatide flakes removing by centrifuge.

By filtering oil through activated carbon or activated clays

Deodorization through the vacuum with hot steam up to 250°C, to remove color, odor, and bitterness.