Product quality is the key to Pelzmann’s success. Premium-quality oil depends on its composition. Pelzmann’s pumpkin seed oil is pressed exclusively from high-quality pumpkin seeds grown in select regions. Uniquely balancing tradition and technology, Pelzmann produces superb pumpkin seed oil of consistent quality.
To make the original
“Styrian pumpkin seed oil”, Pelzmann only uses seeds from the Styrian oil squash.
To make the original “Styrian pumpkin seed oil”, Pelzmann only uses seeds from the Styrian oil squash, a special breed that grows particularly well in the region of southern Styria. Styrian oil squash is characterised by skinless seeds, which give the oil its exquisite nutty taste, caramel notes and dark green colour.
Product quality is the key to Pelzmann’s success. Premium-quality oil depends on its composition. Pelzmann’s pumpkin seed oil is pressed exclusively from high-quality pumpkin seeds grown in select regions. Uniquely balancing tradition and technology, Pelzmann produces superb pumpkin seed oil of consistent quality.
To make the original
“Styrian pumpkin seed oil”, Pelzmann only uses seeds from the Styrian oil squash.
To make the original “Styrian pumpkin seed oil”, Pelzmann only uses seeds from the Styrian oil squash, a special breed that grows particularly well in the region of southern Styria. Styrian oil squash is characterised by skinless seeds, which give the oil its exquisite nutty taste, caramel notes and dark green colour.
TRUST
IS GOOD.
CONTROL
IS BETTER.
THE ART OF PRESSING
THERE’S NO PLACE WHERE TRADITION AND MODERNITY INTERMINGLE SO HARMONIOUSLY AS IN SOUTHERN STYRIA. THIS REGION HAS COME TO REALIZE THAT ONE IS NOT POSSIBLE WITHOUT THE OTHER; SO HAS PELZMANN.
In combination with the time-honoured Styrian tradition of pumpkin seed oil manufacture, passed on from one generation of master miller to the next, the Pelzmann formula continues to form the heart of the ultra-modern manufacturing firm.
This formula is enhanced, rather than replaced, by high-tech equipment that stores all key data and information for precise control, thereby avoiding the sources of error usually occurring in manual processes. This ensures the consistently high quality that Pelzmann’s oils stand for. For this purpose, Pelzmann also draws on valuable support from the Institute of Chemical Engineering and Environmental Technology of the Graz University of Technology and the Joanneum Research institution. In southern Styria, nature and technology are by no means contradictory concepts. Pelzmann’s techniques for making pumpkin seed oil are based on a method which essentially relies on traditional pumpkin seed oil manufacture, passed on from one south Styrian generation to the next.
Following the drying process and careful cleaning, the pumpkin seeds are ground to a particular degree of coarseness in custom stone mills which are specially made for Pelzmann. Adding water and salt, the pumpkin seed mash is then pre-conditioned in fully automated mixers at a given kneading degree.
Subsequent roasting is performed in state-of-the-art roasting pans with their own monitoring system. This step of the process requires a keen sense of the product, which is decisive for the quality and unique flavour of the oil. For this reason, and despite Pelzmann’s advanced systems, a highly skilled master miller is still crucial for processing.
To preserve the valuable nutrients contained in pumpkin seeds as best as possible, the (computer-assisted) roasting process employed at the Pelzmann oil mill works according to a careful scheme based on precisely defined parameters. After the roasting process, the seed mash is gently pressed in cutting-edge mechanical oil presses, which are adjustable for pressure and temperature. This produces a dark green oil, which is decanted after pressing to eliminate cloudy components, stored temporarily in stainless steel tanks, and filled into glass-bottled without any additional treatment, following another quality check. It keeps up to a year if unopened and stored in a cool, dark place.
THE ART OF PRESSING
THERE’S NO PLACE WHERE TRADITION AND MODERNITY INTERMINGLE SO HARMONIOUSLY AS IN SOUTHERN STYRIA. THIS REGION HAS COME TO REALIZE THAT ONE IS NOT POSSIBLE WITHOUT THE OTHER; SO HAS PELZMANN.
In combination with the time-honoured Styrian tradition of pumpkin seed oil manufacture, passed on from one generation of master miller to the next, the Pelzmann formula continues to form the heart of the ultra-modern manufacturing firm.
This formula is enhanced, rather than replaced, by high-tech equipment that stores all key data and information for precise control, thereby avoiding the sources of error usually occurring in manual processes. This ensures the consistently high quality that Pelzmann’s oils stand for. For this purpose, Pelzmann also draws on valuable support from the Institute of Chemical Engineering and Environmental Technology of the Graz University of Technology and the Joanneum Research institution. In southern Styria, nature and technology are by no means contradictory concepts. Pelzmann’s techniques for making pumpkin seed oil are based on a method which essentially relies on traditional pumpkin seed oil manufacture, passed on from one south Styrian generation to the next.
Following the drying process and careful cleaning, the pumpkin seeds are ground to a particular degree of coarseness in custom stone mills which are specially made for Pelzmann. Adding water and salt, the pumpkin seed mash is then pre-conditioned in fully automated mixers at a given kneading degree.
Subsequent roasting is performed in state-of-the-art roasting pans with their own monitoring system. This step of the process requires a keen sense of the product, which is decisive for the quality and unique flavour of the oil. For this reason, and despite Pelzmann’s advanced systems, a highly skilled master miller is still crucial for processing.
To preserve the valuable nutrients contained in pumpkin seeds as best as possible, the (computer-assisted) roasting process employed at the Pelzmann oil mill works according to a careful scheme based on precisely defined parameters. After the roasting process, the seed mash is gently pressed in cutting-edge mechanical oil presses, which are adjustable for pressure and temperature. This produces a dark green oil, which is decanted after pressing to eliminate cloudy components, stored temporarily in stainless steel tanks, and filled into glass-bottled without any additional treatment, following another quality check. It keeps up to a year if unopened and stored in a cool, dark place.
PELZMANN
GOES
GLOBAL.
