The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Expeller pressed oil.

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clearlyanidiot's picture
clearlyanidiot

Expeller pressed oil.

A couple months ago while browsing flour mills online I noticed that home oil mills are available. Long story short I got one and found it works quite well at processing sunflower seeds. The oil has a pleasant subtile sunflower flavour that locally available commercial oils lack. 

Commercial oil has been expelled, but also then the seedcake undergoes a solvent wash to extract as much oil as possible. Followed by heating to remove the solvent, and then filtering to remove other impurities. The net result is an oil with a higher smoke point than the less refined expeller oils.

Online sources about oil don't seem reliable about if deep-frying in expeller oil (I'm thinking of trying yeast donuts) is advisable, as the smoke point can very between refined and unrefined oils. 

http://www.youtube.com/watch?v=omjWmLG0EAs

https://en.wikipedia.org/wiki/Smoke_point