Cold and hot pressing
What is the difference between cold and hot pressing process of pumpkin seed oil?
In hot-pressing or in the traditional process, the seeds are mechanically and thermally treated. They are first ground in a roller mill, then mixed with water in a mixer (water is what prevents the seeds from burning during roasting, which allows the production of 100% pure oil), then fried in pans between 100 ° C and 110 ° C and finally pressed in a press. In this way, we obtain an oil that has a characteristic dark color and density, has a strong smell and has a more intense taste. In this type of processing, we need an average of 3 kg of pumpkin seeds for 1 liter of pumpkin seed oil.
The cold-pressing process is completely different. Here, seeds are not processed. That is, there is no grounding, no mixing, no heating or roasting, but the oil is squeezed out of the whole seed with a special press. The essence of cold-pressing is that the temperature created by the pressure at the moment when the seeds are pressed does not exceed 40 ° C. The oil produced in this way does not have the characteristics of hot-pressed oil, but is lighter in color, not so dense, has almost no smell or it is very delicate and the taste is also very mild – as if you were eating raw pumpkin seeds. In the cold pressing process, the yield is also significantly lower, as we need at least 6 kg of pumpkin seeds for 1 liter of oil.
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There is no seed treatment in the cold pressing process. The seeds are not ground, heated or roasted, but the oil is squeezed from the whole seeds with a special press, unlike the method of hot pressing, where the seeds are roasted and mechanically processed.