The production of our cold-pressed rapeseed oil begins with the harvesting of the rapeseed in summer, when the pods are brownish and easy to open. Before further processing, the seeds undergo a cleaning process, followed by the removal of the hulls, whereby the kernel components are exposed and the hulls are obtained as a by-product.

The hulled rapeseed kernels are then flaked to optimize their surface structure. The flakes are then conditioned, during which the degree of moisture is adjusted to increase oil extraction. The crude oil is separated from the solid components, the so-called press cake, by means of purely mechanical extraction. The crude oil obtained is then filtered to remove natural residues and maintain a high level of quality and purity, which is guaranteed by analyses in our DIN ISO 17025-certified laboratory. With its pleasant, slightly sour note and valuable fatty acid profile, it is ideal for a wide range of food applications.