Ölmanufaktur Frankenhöhe
Ships orders within 3 to 5 days
Minimum order €100
All brands in one minimum checkout of €300.00 and always shipping free
- Since 2022
Quality instead of quantity. That is the motto for the culinary delicacies of our small factory in the beautiful Frankenhöhe Nature Park.
For us, a lot of things are still done by hand, from the selection of raw materials, to the careful oil extraction with small presses, to filtration and bottling.
We always produce our mill-fresh variety in small batches and produce for you every day. Our valuable oils are always cold-pressed and are neither deodorized nor otherwise chemically treated.
The typical taste and high quality of the products are retained as best as possible. Even today, gently cold-pressed cooking oils are highly valued in natural medicine because of their special effects on people and animals.
Therefore, we only consider raw materials that can withstand strict quality controls.
We stand for this quality with our name, which you can recognize on every single bottle by means of a real wax seal.
Your Dietrich family
We are a small agricultural family business and would like to make a contribution to regionally produced and healthy food.
Our product variety includes regional and local raw materials from Germany and Europe.
We strive to maintain close contact and long-term trading partnerships and fight for fair prices for producers and us producers.
Our difference:
Native cooking oils like ours are only mechanically pressed “cold” on small screw or screw presses at low temperatures of under 40 degrees and are not subjected to any further treatment, such as refining. The quality of the oil depends on the quality of the oilseed. Native rapeseed oils contain a variety of secondary plant substances. They are characterized by a mild, typically nutty taste and have a natural, golden yellow color
Conventional cooking oils are usually refined. They are subject to a physical-chemical intervention that greatly influences the natural composition and properties of the oils as well as their shelf life. The refining of vegetable oils and fats is a processing step after the production of these products using the principle of hot pressing. During refining, accompanying substances are removed from the previously produced crude oil (truss oil) (e.g. pigments, odors, flavors and bitter substances), which can influence the quality of the products. This is essentially about taste, shelf life, technical processing, smell and color.
Two refining processes are used alternatively.
Chemical refining:
- Degumming
- Neutralization (deacidification)
- bleaching (discoloration)
- Deodorization (damping)
Physical Refining:
- Degumming→decolorization→bleaching
- Damping→deodorization→distillative deacidification
During chemical refining, degumming first removes phospholipids, glycolipids, free sugars and metal ions from the oil. This is done by using diluted phosphoric acid. During neutralization, free fatty acids, which are contained in the oil at 0.3 to 0.6 g per 100 g, are separated using sodium hydroxide solution.
Bleaching with bentonite and bleaching earth removes most of the dyes as well as residues of mucilage, soap, trace metals and oxidation products. During steaming, steam distillation takes place at approx. 180 - 220 °C to remove odorous and taste-intensive accompanying substances.
Because of the high temperatures during deodorization, the content of certain desired accompanying substances as well as the nutritionally positive tocopherols in the oil is reduced.
In contrast to the hot pressing process, in which the crude oils (truss oils) are refined, this step is not necessary in cold pressing, which is primarily used in decentralized oil mills. In this process, the crude oil (truss oil) is simply filtered.
The by-product in the production of vegetable oil using the hot pressing process is called extraction meal, while the by-product in cold pressing is called press cake. 3-MCPD fatty acid esters can be found in all refined, i.e. purified, vegetable oils, although the contents sometimes vary greatly. 3-MCPD was classified as a “possible human carcinogen” by the International Agency for Research on Cancer (IARC) in 2011. In addition, oils containing polyunsaturated fatty acids produce so-called trans fatty acids, which have been classified as very harmful to health for many years.
For us, a lot of things are still done by hand, from the selection of raw materials, to the careful oil extraction with small presses, to filtration and bottling.
We always produce our mill-fresh variety in small batches and produce for you every day. Our valuable oils are always cold-pressed and are neither deodorized nor otherwise chemically treated.
The typical taste and high quality of the products are retained as best as possible. Even today, gently cold-pressed cooking oils are highly valued in natural medicine because of their special effects on people and animals.
Therefore, we only consider raw materials that can withstand strict quality controls.
We stand for this quality with our name, which you can recognize on every single bottle by means of a real wax seal.
Your Dietrich family
We are a small agricultural family business and would like to make a contribution to regionally produced and healthy food.
Our product variety includes regional and local raw materials from Germany and Europe.
We strive to maintain close contact and long-term trading partnerships and fight for fair prices for producers and us producers.
Our difference:
Native cooking oils like ours are only mechanically pressed “cold” on small screw or screw presses at low temperatures of under 40 degrees and are not subjected to any further treatment, such as refining. The quality of the oil depends on the quality of the oilseed. Native rapeseed oils contain a variety of secondary plant substances. They are characterized by a mild, typically nutty taste and have a natural, golden yellow color
Conventional cooking oils are usually refined. They are subject to a physical-chemical intervention that greatly influences the natural composition and properties of the oils as well as their shelf life. The refining of vegetable oils and fats is a processing step after the production of these products using the principle of hot pressing. During refining, accompanying substances are removed from the previously produced crude oil (truss oil) (e.g. pigments, odors, flavors and bitter substances), which can influence the quality of the products. This is essentially about taste, shelf life, technical processing, smell and color.
Two refining processes are used alternatively.
Chemical refining:
- Degumming
- Neutralization (deacidification)
- bleaching (discoloration)
- Deodorization (damping)
Physical Refining:
- Degumming→decolorization→bleaching
- Damping→deodorization→distillative deacidification
During chemical refining, degumming first removes phospholipids, glycolipids, free sugars and metal ions from the oil. This is done by using diluted phosphoric acid. During neutralization, free fatty acids, which are contained in the oil at 0.3 to 0.6 g per 100 g, are separated using sodium hydroxide solution.
Bleaching with bentonite and bleaching earth removes most of the dyes as well as residues of mucilage, soap, trace metals and oxidation products. During steaming, steam distillation takes place at approx. 180 - 220 °C to remove odorous and taste-intensive accompanying substances.
Because of the high temperatures during deodorization, the content of certain desired accompanying substances as well as the nutritionally positive tocopherols in the oil is reduced.
In contrast to the hot pressing process, in which the crude oils (truss oils) are refined, this step is not necessary in cold pressing, which is primarily used in decentralized oil mills. In this process, the crude oil (truss oil) is simply filtered.
The by-product in the production of vegetable oil using the hot pressing process is called extraction meal, while the by-product in cold pressing is called press cake. 3-MCPD fatty acid esters can be found in all refined, i.e. purified, vegetable oils, although the contents sometimes vary greatly. 3-MCPD was classified as a “possible human carcinogen” by the International Agency for Research on Cancer (IARC) in 2011. In addition, oils containing polyunsaturated fatty acids produce so-called trans fatty acids, which have been classified as very harmful to health for many years.
