Production

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

Our method

Cold-Pressed

Industrial

Refined

receiving
1

Recieving

Fresh, carefully selected raw materials.
Grape pomace is delivered to our production line within 12 hours after grape press for juice and wine production.
separation
1

Recieving

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
separation
2

Separation

Within 6 hours grape seeds are cleaned and separated out of skin
barrel
2

Alcohol production

The grape residue used in distillery or alcohol production.
3

Drying

Within 24 hours grape seeds are carefully dried in a temperature of max 50°C using non-direct heating
3

Drying

Raw material drying temperature is from 60 to 250°C.
No time restrictions
oil obtaining
4

Oil pressing

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.
filtering 2
4

Oil extraction

Oil is extracted from seeds with chemicals such as hexane and methanol.
Allows to extract 95% of oil from seeds.

What is Hexane?

Colorless and odorless liquid. Used for formation of glues for shoes, leather products, roofing, and in the extraction of oil from seeds.
filtration
5

Filtration

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.
bottiling
6

Packaging and labeling

The oil is bottled, and then going on capping, labeling, shrink wrapping, and the packaging of bottles in the boxes.
7

Shipment

Fresh and tasty oil is sent to the destination.​
refining
5

refining

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.

DEGUMMING

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

Bleaching

By filtering oil through activated carbon or activated clays

Deodorization

Deodorization through the vacuum with hot steam up to 250°C, to remove color, odor, and bitterness.
9

Packaging and labeling

10

Shipment