Grapeseed Oil: The production of grapeseed oil takes place in several steps. First the grape seeds are dried, then gently cold-pressed with screw presses. Since the seeds have a low oil content, we process around 40 kg of grape seeds per liter of oil.

The result is a greenish oil with a pomace-like and nutty-fruity scent. Due to its high content of polyphenols and tocopherols, grape seed oil has antioxidant and cell membrane protective properties.

The oil is ideal for cold dishes. In cosmetics, grape seed oil is mainly used in skin care due to its lecithin content.

Grape seed flour - a vitamin-rich all-rounder!

How is grape seed flour made?
The press cake is ground. This produces a dark brown powder with a high content of OPC (oligomeric proanthocyanidins). OPC is a secondary plant substance with an antioxidant effect.

The antioxidant capacity of a food is described with the ORAC value (Oxygen Radical Absorption Capacity). Thanks to its high OPC content, grape seed flour is one of the foods with the highest ORAC value: 100,000 µmol TE/100g.

How does OPC work?
OPC is one of the strongest antioxidants and can slow down the aging process in cells by neutralizing free radicals.

How does OPC get into grape seed flour?
The active ingredient OPC comes from the seeds present in grape seed flour. The purity of the flour is also important for full effectiveness.

How is the grape seed flour used? Grape seed flour is very heat-resistant and retains its valuable ingredients even at high temperatures. It is therefore very suitable for baking. Furthermore, the flour is very tasteless and, thanks to its properties, enhances dishes such as pancakes, bread, pizzas or cakes. With an impressive fiber content of almost 60%, grape seed flour is physiologically very valuable.