Hot-pressing (the traditional process) mechanically and thermally alters the seeds. First the rolling mill crushes them, then they are mixed with water in the blender (water prevents the seeds from being burned during roasting, which enables production of 100% pure oil), roasted in pans at 100°C-110°C and finally pressed in the press. This leaves us with oil with a characteristic dark colour and thickness, a wonderful strong scent and a more intense flavour. In average, this kind of processing requires 3 kg of pumpkin seeds, in order to produce 1 l of pumpkin seed oil.
The cold-pressing process is completely different. Seeds are not processed at all, meaning there is no milling, no mixing, no heating or roasting. The oil is simply squeezed out of intact seeds with a special press. The point of cold-pressing is that the temperature (due to pressure on the seeds) does not exceed 40°C. Oil produced in such a way does not have the characteristics of hot-pressed oil, it is of lighter colour, not as thick, hardly has a scent (a gentle one) and the flavour is also very mild, as if we were eating raw pumpkin seeds. The yield is also substantially lower in cold-pressing, sine we need at least 6 kg of pumpkin seeds to produce 1 l of oil.