General information on our cold-pressed oils
Unfortunately, in various media outlets it is said again and again that cold-pressed oils should only be used for cold cooking and that hot-pressed oils should only be used for hot cooking.
However, this simplification is very short-sighted and does not take into account a number of facts.
The fatty acid spectrum determines the heatability: the more saturated and monounsaturated fatty acids an oil contains, the more heat-resistant it is. Saturated fatty acids do not contain double bonds that can react with other elements or molecules. Monosaturated fatty acids have only one double bond and in order for this to break down and react with another molecule, quite a bit of energy (= heat in this case) must be added. We recommend a frying temperature of max. 175° C, at which this reaction does not yet start.
The content of free fatty acids determines the smoking point. When we fire up our pots in the kitchen, we react insecurely when there is a lot of smoke coming from the pan during frying. First: white smoke is harmless, it contains volatile free fatty acids. If the smoke is black, then the oil has been heated too high and should be discarded because combustion processes have taken place. Free fatty acids are naturally found in seeds and are formed during metabolic processes in the seed: a rapeseed seed will one day become a rapeseed plant. The free fatty acids are formed during the cultivation of the storage material by enzymes. Excessively high contents may indicate incorrect storage. In refined oils, the free fatty acids are removed by adding lye, but this is not possible in a virgin, cold-pressed oil. The oil mill must therefore carefully select its raw materials and store them correctly.
Turbidity is a special quality feature in some oils, e.g. olive oil. However, particles in the oil tend to burn during the frying process, which is not beneficial to health. For this reason, our cold-pressed oil is filtered as purely as possible. The situation is similar with waxes. Waxes are often contained in shells as protection for the inner core. They are undesirable in the oil and are either filtered out (e.g. in the case of sunflower oil) or do not enter the seed at all (in the case of our oil, the rapeseed is peeled before pressing, so the waxes contained in the shell do not enter the oil either).
We believe that the taste of the food should be convincing first and foremost, and we also notice that, in comparison, fried food tastes better with our vegan alternatives to butter than with cooking oil raffinates.
OUR ORGANIC RAPESEED OIL (virgin & mildly steamed)
To fully preserve the taste and ingredients, our rapeseed oil is produced using a special process. In the oil mill, the 2 mm small rapeseeds are peeled in a purely mechanical process before cold pressing, i.e. the hard, black bitter skins are removed. Only the golden-yellow soft rapeseed is processed directly, i.e. cold-pressed and mechanically filtered. This process reduces the friction-induced pressing temperatures in the screw presses to a minimum - usually around 42° C. This first cold pressing is then subsequently filtered out. This first cold pressing is then bottled native or mildly steamed. An indication of the exceptional quality of our rapeseed oil is its golden yellow color and fine taste.
As the rapeseed oil is bottled virtually untreated, the taste and quality are the honest reflection of the seed quality used. That is why only first-class seeds from controlled contract farming are used for our rapeseed oil.
It goes without saying that our rapeseed oil is GMO-free. Our rapeseed oil is labeled „ohne Gentechnik“ („without genetic engineering“) by the Verband Lebensmittel Ohne Gentechnik (VLOG). The seal is awarded based on strict legal criteria and assures that no genetically modified ingredients are present in the advertised product.
From storage to pressing to bottling, everything takes place in the oil mill we trust in Germany. Of course, this means short transport routes. Above all, however, we ensure a consistently high quality. Especially when it comes to storage, you can do a lot wrong and originally first-class raw materials can easily spoil.