Oil press Modern dream for cold and hot pressed oil from nuts and seeds

[Lena]

Tatiana, if interested, I can write in a personal.

Lena, why in a personal?
I think it will be interesting for everyone to listen to - and I also "want to know everything"

["Activation" of nuts and seeds]

"Activation" of nuts and seeds

Perhaps everyone knows about the benefits of nuts. But among adherents of a healthy lifestyle and people who follow the figure, a fairly stable stereotype has developed that this is a very heavy food, and besides, it is also very high in calories. And from this moment, let's start in more detail ...

In fact, everything that the plant world gives us edible, everything is useful. Nature is very wise, we just do not always know all the nuances and subtleties. Nuts, in fact, by analogy with grains and seeds, are a kind of natural "canned food". In dry form, they contain special substances - inhibitors, the mission of which is to keep the nut, seed or grain from germination, from bacteria and insects, and in general from the harmful effects of the external environment. This mission is expressed in the fact that inhibitors inhibit the activity of enzymes - substances without which no process takes place in any living organism. It is the presence of inhibitors in these products that makes them difficult to digest, while creating an additional load on the digestive tract, which for some people ultimately feels like a heaviness in the stomach. This is especially pronounced in people with various disorders of the gastrointestinal tract (gastritis, ulcers, enzyme deficiency, etc.).

Well, for that to make nuts and seeds edible, they must be soaked. It is in a humid environment that inhibitors are destroyed and the process of activation of "conservation" is launched - a powerful growth mechanism, for which all internal forces are accumulated in order to give birth to a new plant life, that is, germination of a seed or nut. Like sprouts, from this moment in nuts and seeds the processes of converting complex substances into simpler ones begin (fats break down to fatty acids, proteins to amino acids, carbohydrates to simple sugars), which makes them easily digestible. In addition, during this period, the nutritional value of nuts and seeds increases significantly - the amount of vitamins, antioxidants and microelements increases significantly.

Besides improving digestibility and increasing the amount of nutrients, Soaking nuts and seeds has several other benefits:

At first, they become softer, which facilitates the chewing process and reduces the likelihood of large food particles that are not known to be digested into the stomach.
Secondly, the taste of nuts and seeds is revealed in a new way. Very often, people who have tasted soaked nuts and seeds start liking them much more than dry ones. They become more juicy and even slightly sweet. For example, cashews acquire a mild creamy taste, while walnuts lose their characteristic bitterness.
Thirdly, Soaking nuts and seeds allows you to determine whether the product is "alive", which in dried form may not be understood. And if they were old, rotten, stricken, sick, then this will certainly affect their taste characteristics. Such nuts and seeds, of course, do not need to be eaten.

What nuts and seeds can be soaked: Any.The only category of food that, perhaps, does not need soaking is fresh, just harvested nuts and seeds, which, you see, is not available to everyone in our time, and not all year round.
The difference between nuts and seeds with grains is only that you do not need to wait for their germination - they are quite edible in an activated state, that is, after the soaking process.

How to soak: The process is actually very simple. Take the right dose of nuts or seeds, fill it with water and leave for 4-6 hours (you can overnight). After that, the nuts / seeds should be washed, and in this form they are ready for use.

How to store: it is allowed to store in the refrigerator, but preferably no more than two to three days, because their nutritional value decreases over time.

How much to use: Soaked nuts are wonderful because you can't eat a lot of them anymore - they are perceived as complete, satisfying food - unlike dried ones, which can sometimes imperceptibly be eaten in handfuls. This means that your nutritious diet will become much less high in calories, but more useful and easily digestible.

Well, in conclusion - roasted nuts are not suitable for soaking. Due to heat treatment, all enzymes are destroyed in them, which means that the activation process in such products will no longer occur. Some time after the activation attempt, such nuts and seeds will simply disappear (rot). Therefore, if you are in doubt whether the product is "alive" in front of you, then this is another way of checking nuts or seeds.

the old way, I know about it from the books of G.P. Malakhov

[Irsha]

Well, Irsha, Irina, came and told everyone everything!

true, * pickled * nuts and seeds are not tasty
with the purchase of a screw juicer, I remembered this method - in fact, without soaking, neither nuts nor seeds can be squeezed out, that is, you cannot get nut milk

pioneer girls with * soy cows * know

after the augers, the cake remains - dry and tasty

Added Thursday, 16 Jun 2016, 01:48 PM

SUNFLOWER PUMP Protein 37% 16r \ 1kg
we will also start selling

I also "want to know everything"

Joining

I also remembered about sea buckthorn, people !!!)))

It seems to me, with sea buckthorn, not everything is so simple .. At least you will need to separate the juice, and only then drive through the press. Mine is weak heating, but the sea buckthorn still has a bone, not a seed .. And I also think the degree of grinding should be high enough. This device has an end screw on the auger, but it seems to be more fixing, you will need to check.

Sea buckthorn oil of any manufacture is very effective, I was my baby, in infancy, only with it and went out

[Sunflower cake]

Sunflower cake

Sunflower cake is a product that is obtained by squeezing oil from the remains of sunflower seeds. Oilcake is a very important additive in compound feed preparation. It can be used in the diet of any pet, as it is a very important and useful protein, and it is also of much higher quality than any cereal crop. The cake has a very high energy and nutritional value, since it contains a lot of fat, its approximate amount is 7-10%. A very large amount of sunflower oil remains in the cake, which is of high quality, contains vitamin E and has a low oxidation state, and also contains phospholipids.

Ways of using sunflower cake

Sunflower cake is used as additives in the diet of animals, as it has a very good effect on the metabolism of pets, has a beneficial effect on the growth of young animals, strengthens the immune system and improves the egg production of poultry. The following types of animals are fed with sunflower cake:

Cattle;
Bird;
Rabbits;
Pigs;
Experts recommend using the cake in feeding pets, poultry, and also in fish farming. The use of this cake allows you to abandon feed oil in the diet of animals. Before starting to feed animals, you need to grind the product and add it to the feed.You need to grind the cake with a special crusher. It cannot be stored for a long time, as it absorbs moisture very well, and because of this it quickly deteriorates. It can be served wet and dry to animals. But it is important to remember that you can add water only immediately before feeding the animals, as the feed can turn sour.

The composition of the cake

The cake contains water, which should occupy a maximum of 11% of the composition, protein 30 - 40%, oil 6.5 - 9.4%, fiber 5.0%. The small amount of fiber is explained by the fact that when the seeds are crushed, the shells will be sifted out by themselves. But it is also important to remember that an overdose of these products in animals can very badly affect the health of animals. Also, sunflower cake contains proteins that are ahead of grain crops in composition, for example, lysine, cystitis, methionine, treptofin.

The cake must be stored very carefully. Moisture should not exceed 11 - 12%, otherwise it can rot and give bitterness. The cake should not have bitterness, foreign smell, and mold.

dogs can be fed, cats in dry food for them will be crammed with all kinds of byaki, and we will make our * chappy-whiskas *

they lived in Tajikistan, in one small town there was a cotton processing plant, the workers there took cotton cake and oil cake (cake from bare seeds) to feed cows and poultry = I took milk from such a cow = you start cooking porridge - and the oil disk is collected from above, and the milk itself yellower than usual and sweeter

Interestingly, is it possible to freeze such cake?

Why not?
Freezing the oil does not harm, and since the oil oxidizes and can turn rancid, freezing will save it.

Oh, this forum is a bread machine, I somehow lived without it, and then I recently found out that there is such a community.
I have already purchased a vacuum sealer, a mill and a grain press.
And now one more device is in question.

[Rapunzel]

Rapunzel,

Oh, this forum is a bread machine, I somehow lived without it, and then I recently found out that there is such a community.
I have already purchased a vacuum sealer, a mill and a grain mill.
And now one more device is in question

Yes ... I also managed somehow ... and now I don't understand how without my favorite toys in the kitchen ..
I completely stopped buying butter
And I fry on it too! Not a drop of foam and does not shoot !!
I only wonder what they sell in stores under the guise of sunflower, because homemade, to put it mildly, is different.

I almost decided on the Complete Media OP-1 oil press
Also a little on the topic of healthy eating, I also know about the activation of nuts and germination of grains. I do all this. For a long time, there have been questions regarding the use of whole nuts or butter soaked. By the way, if you soak walnuts or sunflowers, and then dry them, then they turn out to be much tastier ... but this is so, by the way.
I am inclined to buy this unit because of the linseed oil. Since our family does not eat fish, we lack omega-3 acids in our diet. And since whole seeds and grains contain a lot of phytic acid (blocks phosphorus and removes calcium from the body), I lean towards oil. Since phytic acid is found mainly in the bran and in the seed coat (therefore, it is better not to eat bran and "healthy" multigrain bars). Of course, a certain amount will also pass into the oil, but still the main part will remain in the cake.
I'll take myself a couple of weeks to think about it, and then if I decide, I will write a small report.

I bought it. I will not include a photo, it is the same as in Chilikin's video. Thanks to this video, I purchased this unit.
Now a little about the device itself. I took it for linseed oil. It stubbornly refused to work. I don't know how Chilikin squeezed it out, I did different things, nothing worked. Everything in the auger just clogged and the process ended there. Already I started to get upset when I remembered that I have a grain mill. I passed the seeds through it and into the oil press. This is where it started. Nothing clogs, the oil flows slightly warm. I'm glad. I think if you grind a little in a coffee grinder, then it should also work.
And the rest of the seeds, nuts, takes one or two.
I use it once every 1-2 weeks. I store the oil in the refrigerator under a vacuum lid.

Balin! I went to read before selling my oil press ... I feel I went in vain

I bought the "Dream modern ODM-01 electric oil press from RAWMID for cold and hot pressed oil" last May.

I tried it from cold pressed flax. There should be more in the hot way.

From 1kg of flax it turned out:
Oils - 302g
Oilcake - 636g
Flax took 150r / kg at the Dorogomilovsky market.
The cake turned out to be tasty and dry, it crumbles easily with your fingers. It should be good to add to cereals, salads, baked goods.
The oil is dark, slightly bitter. It differs from the store. It settled in the refrigerator, became lighter (with sediment).



I did not like the too long fuss. It didn’t work right away - even I didn’t figure it out with heating. You need to stand with a stick / spoon all the time, push it into a thin hole (it stops pouring itself). I got burned once when I took apart the oil press.
In short, I did it a couple of times and quit.
In winter I decided again, but on the market the price for flax was given out at 900 rubles / kg

Now I decided to sell, went into the topic and realized ... you need such a cow yourself
Oh, and the harmful forum Bread Maker. I'll go to the market again tomorrow and see if the sellers have come to their senses.

I report the sellers have come to their senses. Linen - 250r / kg.
I will experiment

Added Monday 27 Mar 2017 12:46 pm

Mocked yesterday at oilseeds

Photoshoot after a night in the fridge:

Flax went easily and oil was enough from 1kg


Sesame was easy and got enough from 0.5kg


Peanuts, the shop did not want to go, he had to grind a little.
A lot of time was spent on 1kg. Little oil came out, thickened in the refrigerator. There is a lot of cake, very heavy, pasty when rubbed between fingers. The oil thickened in the refrigerator overnight


Peeled pumpkin seeds went well, the oils turned out quite modestly


There were very few almonds. Cut in half, gave oil easily


They didn't make walnuts - they squeezed - the price on the market of 1000r / kg stopped

Good day!
My question is: when buying raw materials for butter in the market (especially) or in a store, you cannot be sure that it is clean at best, and at worst it can be contaminated.
How can you handle it so that it is safe. I was already worn out to search the net.

Money, how long do you fry the seeds?
But still I would like to make raw-pressed butter.
Thank you.

I am inclined to buy this unit because of the linseed oil. Since our family does not eat fish, we lack omega-3 acids in our diet.

Flaxseed oil cannot replace fatty fish / fish oil, as these products contain different omega 3 fatty acids. Flaxseed contains alpha-linolenic acid, and seafood contains long-chain polyunsaturated fatty acids: eicosapentaenoic and docosahexaenoic acids. And a person needs to get all three with food, since his ability to create eicosapentaenoic acid from alpha-linolenic acid is very, very limited, and even more so the production of docosahexaenoic acid from eicosapentaenoic acid is even more limited.
That is, flaxseed oil or flax urbech (which I make to my wife) should be consumed in addition to oily sea fish (or fish oil), but not instead.

I also want to buy a homemade oil press, even considering that I have a melanger and at home I can make urbechi (paste from nuts or seeds) of a fairly high quality. I hope that the oil press will allow me to expand my capabilities even to obtain Urbech, the recipe I need.

I took it for linseed oil. It stubbornly refused to work.

Alternatively, you can dry the seeds in a dryer. Before making urbech from flax, I dry it at such a temperature that it does not heat up above 47 ° C for at least 2 - 3 days. And I try to throw warm flax into the melange.

How can you handle it so that it is safe.

I think it will be very problematic to do this at home.As one option, I have heard that nuts can be placed in an oxygen-free environment (for example, carbon dioxide, which is inert under normal conditions) for 72 hours.

Colleagues, tell me, no one squeezed oil from rosehip seeds? I grew three high-quality rosehip bushes on the site. So far, only dried. But with the purchase of an oil press, I also thought about rosehip seed oil. Does anyone have such experience?

Received Dream Modern ODM-01 today. Now I will be with butter

[Lena]

Lena, waitmssssss

How did I live before that? !!!!!
From 1 kg of white sesame, almost 0.5 liters of oil was obtained. From 1 kg of flaxseed, slightly less than 0.5 liters. My husband constantly adds linseed oil to his porridge. It was torture for me to sit next to me. I was dying of this smell. But my husband loves, where can I go?)) Today I was crushing oil and baldela from the aroma. Now the question. Before that, did my husband add to the porridge under the guise of linseed oil?

Now the question. Before that, did my husband add to the porridge under the guise of linseed oil?

Hard to understand

And now you can make your halva from sesame oil cake and seeds

Well? I am now a connoisseur of the internal structure of the oil press. Such a santabarbara happened to me here.
I got an oil press, made sesame and linseed oil. I was glad. And the next day I bought milk thistle. I wanted butter)))) But it was not there (((((Crackling, noise, tra-ta-ta ... And there is no longer a working oil press. To say that I was in shock, to say nothing. Wrote to technical support. Under their guidance, I dismantled everything to the last screw, found the place of failure, waited a week for a new motor, received it, assembled it, connected all the boards ... And oh Miracle!
Now I have a lot of oil: nut oil, black sesame oil, linseed oil from various sors, peanut oil, sunflower oil, pumpkin oil. And there are many who want to buy butter))) And as a bonus, a lot of various halva. I love my oil press dearly

Crackle, noise, tra-ta-ta.

Well, yes - milk thistle and hemp are quite difficult to squeeze))

And that the engine burned out: the manufacturer simply saved (a few cents) on a protective relay, which should turn off the motor in case of a heavy load / rotor wedge.

And that the engine burned out: the manufacturer simply saved (a few cents) on a protective relay, which should turn off the motor in case of a heavy load / rotor wedge.

The engine has not burned out. Collected strictly according to the instructions. Has included. I set the temperature to 60 degrees. I pressed the start button. The oil press started to work. Added 1 tbsp. spoon of thistle seeds, which is in the ODM-01 oil press performance table posted on the oil press seller's website. After the milk thistle meal appeared at the exit (literally 3mm), a strange sound was heard. I immediately turned off the oil press. She switched on the reverse. The auger did not rotate, a strange sound was heard again. I turned it off immediately. All this took no more than 1 second (after turning on the reverse). After that, the auger retaining ring could not be turned to the "open" position. The auger "went" inside the oil press and squeezed out the gear cover.



The gear inside the gearbox is plastic She "died"







They only wanted to send me a gear and a cover, but I demanded a complete motor, it is like that



The question about milk thistle remained open. How? Can you grind it slightly beforehand? What are the options?

The question about milk thistle remained open.

Flax, somewhere infa came across that milk thistle cannot be used in an oil press. Try to grind a little.
By the way, from the seeds of black pumpkin, my oil did not come out of the word at all, the oil was no more than 10 ml. It's easier to go and buy or order something to be brought from Styria than to crush it yourself, all the same it will not be like an industrial one.

Flax, somewhere infa came across that milk thistle cannot be used in an oil press.

But on the seller's website there is a table with a list of seeds from which you can crush oil. And the milk thistle is on that table. So I fell for this information.

from black pumpkin seeds, my oil did not work from the word at all

And how are black pumpkin seeds different from ordinary ones? What color seeds? I bought some greenish ones. When I started to press at a low temperature, almost mashed potatoes came out of the oil outlet. Increased the temperature, then the oil went. And the output is normal. I received 350 ml of oil from 700 g of seeds. After the sediment settled and I drained it, it turned out 300 ml

And how are black pumpkin seeds different from ordinary ones?

Oil ..

When I started to press at a low temperature, almost mashed potatoes came out of the oil outlet. Increased the temperature, then the oil went. And the output is normal.

Ah .. your functions are slightly different. You can set the temperature. I do not have that.
Len, I don’t remember where it was written about milk thistle, but it’s just like a red thread that you shouldn’t press .. In the manual I looked, there’s nothing, but I remember that somewhere there was infa. Well, in general, I still don't have milk thistle, and it's irrelevant. In general, I only make sunflower oil for myself. The rest of everything that did not work for me. And flax, and chia and sesame .. Nothing went wrong, did not like it, and sunflower goes well in salads.