Cooking Oil

Sunflower oil is the non-volatile oil pressed from the seeds of sunflower (Helianthus annuus). Sunflower oil is commonly used in food as a frying oil, and in cosmetic formulations as an emollient. Sunflower oil is a monounsaturated (MUFA)/polyunsaturated (PUFA) mixture of mostly oleic acid (omega-9)-linoleic acid(omega-6) group of oils. The oil content of the seed ranges from 22% to 36% (average, 28%): the kernel contains fourty five to fifty five percent oil.

The expressed oil is of light amber color with a mild and pleasant flavor refined oil is pale yellow. Refining losses are low and the oil has good keeping qualities with light tendency for flavor reversion. The oil contains appreciable quantities of vitamin E, sterols, squalene, and other aliphatic hydrocarbons.

Sunflower oil is one of the integral components of our diet. Vegetable fats contained in sunflower oil are necessary for the body and are useful for it, but only in the case when the oil itself is of high quality, manufactured according to the appropriate technology.

Have you tried our RAAZ oil? Have you appreciated its taste and aroma?

And now we will open the secret and tell you how we produce it.
Technological lines of our plant were purchased from an advanced European manufacturer of equipment for the oil and fat industry, with many years of experience in the production of equipment and the creation of automated control systems for enterprises engaged in the manufacture of sunflower oil.
The very first stage is the preparation of raw materials. Our plant is located near the Orenburg, Samara, Ulyanovsk regions and Bashkortostan, where oil seed is grown in central Russia.

Why choose cold spin?

Unrefined sunflower oil can be made in two ways. The first method used by the absolute majority of manufacturers is hot spinning. To extract as much oil as possible, the raw material is heated to about 120 degrees before pressing. The oil is a dark shade with a characteristic smell of roasted seeds. This is a unique taste and aroma, but this oil due to the preheating of the seeds is not only deprived of its nutritional value, but also contains carcinogens that are dangerous to human health.
For the manufacture of RAAZ oil, we use the second method - the technology of cold pressing (Extra Virgin oil). The seed, before entering the press, has a temperature of about 20 grams (approximately room temperature), after pressing the oil undergoes cold filtration, allowing you to carefully preserve all nutrients and get rid of waxes and some phospholipids.

Seed preparation for pressing.

The most important stage before the arrival of the seeds at the warehouse is the conduct by our meticulous specialists of multidisciplinary laboratory studies, the results of which decide whether this batch of seeds will go to the line. After the stated figures coincide with the laboratory, the seed goes to the warehouse. Then the seed goes for cleaning, where it goes through three stages:
Intake aspiration is the first cleaning module. Designed to eliminate dust and large light trash.
The second cleaning module is a vibration cleaning device with the next stage of aspiration. Cleaning with vibrating sieves is a very productive and effective way to remove trash. However, this principle of cleaning is not able to clean the seeds from debris of similar sizes.
This task is facing the third cleaning module - a stone catcher. Using the principle of different specific gravity, it will ensure the removal of heavy impurities (stones, sand), the same size as the seeds.

Pressing.

In the technological lines for pressing vegetable oils from dry oilseeds, screw presses are used in various connection schemes, using different types of seed pre-treatment.

The first cold press (syrodavlennuyu) - is getting the most high-quality and useful oil, which then goes on sale under our brand name RAAZ. During cold pressing of seeds, the temperature of seeds entering the press is ≈ 20 ° C (environment temperature). Heating seeds is a natural process, it is gradual and forgiving. The temperature of the resulting oil is kept around 40 ° C. This allows you to save in the final product the maximum number of substances and elements present in the seeds of sunflower. br />

Filtration and quality control

After pressing the oil enters the line of cold filtration. Stage 1 - coarse cleaning, Stage 2 - more subtle, the oil passes through cotton and fabric. As a result of this process, wax substances and some phospholipids are removed from the oil, which only improves the consumer properties of our RAAZ oil.
The finished oil of each new batch must undergo a quality check in specially equipped laboratories, after which it enters the bottling plant.
The cake, remaining after the first cold pressing, is re-pressed, as a result of which we get high-protein feed cake and hot pressed oil for the livestock industry.
The system of intelligent control and visualization of all production processes not only allows you to visually see all the stages of oil production, but also to remotely control and control the production process. All this ensures unconditional compliance with technology.

Olive or sunflower?

The main competitor of our oil is cold-pressed olive oil. But in many respects the comparison is not in favor of olive oil! The content of some vitamins and amino acids in our RAAZ oil is several times higher than in olive oil. So, polyunsaturated fatty acids (Omega-6) in sunflower oil 65 mg / 100 mg, and in olive oil - 10 mg / 100 mg, vitamin E - in olive oil - 14 mg / 100 mg, and in sunflower oil - almost 4 times more . It has been proven that regular use of the first cold-pressed sunflower oil helps reduce cholesterol levels due to the presence of 60% linoleic acid *. In addition, our oil is 2.5-4 times cheaper than olive!

Myth - you can not fry in unrefined oil ...

You can fry in RAAZ oil! Cold-pressed oil does not have a pronounced smell, there are few waxes in it, so that when heated, the oil in the pan does not foam and does not "shoot." It is waxes that are converted to carcinogens during heat treatment.

How to determine that in front of you is sunflower oil obtained by cold pressing?

• Listen to the scent. The aroma of this oil is thin, delicate, non-irritating, reminiscent of the smell of fresh sunflower or sunflower seeds.
• Check for viscosity. We drip on a finger, we pound. Gloss and oiliness will remain without loss of lubricating effect, unlike refined.
• We try. The taste corresponds to the taste of young sunflower seeds with a light nutty flavor.
• We look. The color of the oil is clear, straw-golden. The consistency is thicker than that of hot-pressed oil.