Traditional Cold Pressing & Slow Stone Grinding

Industrial oil refinement relies on high-heat expellers reaching 200°C alongside chemical solvents like hexane to maximize extraction yields. Unfortunately, this process strips away natural vitamin E, sesamol antioxidants, and delicate floral aromas.

In contrast, traditional wooden Ghani presses operate at slow RPMs below 45°C. The seed oil is gently pressed out between neem wood surfaces, retaining its raw bioactive integrity and authentic flavor profile.

Similarly, slow granite stone milling keeps flour temperatures low, preventing the thermal degradation of delicate B-complex vitamins and dietary bran fiber.