Varieties

Rapeseed Oil

Rapeseed oil is manufactured from rape seed (brassica compestris). Rapeseed is the most common oil seed in Northern Europe. Rapeseed (Brassica napus) is cultivated as a summer and winter crop. The oil content of the small black seeds wavers around 40 %. The preparation to edible oil and feed takes place in German oil mills. In addition, small oil mills for cold-pressed oils also produce for the local market.

Sunflower Oil

The sunflower oil is produced out of the well-known sunflower seeds which contain 40-65 % oil. The main cultivation regions are South Eastern Europe, the USA, Argentina and France. The first sunflowers (Helianthus anus) were brought from North America to Europe in 1596. Interestingly, the flower heads of the sunflower, follow the daily movement of the sun (Heliotropism). A Russian village farmer first had the idea of extracting oil from sunflower seeds through pressing. And so began an important oil milling industry. The cultivation farming of sunflowers has increased enormously in Europe.

Vegetable Oil

Soy oil, belonging to the butterfly leaf family, is extracted from the soy bean (Glycine max(L.)). These grow on bushes with a deep stake-root system that dives up to 2 metres down into the earth. The seed has an oil content of only 17-18 % but the oil extracted from the bruised grain has a very high carbohydrate value and is particularly suitable as an energy food. The old cultivation areas, China and Manchuria are no longer of importance in the world market. Almost the whole demand is now met by the USA, Brazil and Argentina.

Frying Oil

In close association with the College of Applied Science in Muenster – area Nutritional Science – a special deep frying and frying oil has been developed. Based on pure vegetable components, this oil fulfills the necessary nutritional physiology aspects as well as the special requirements of modern deep frying and frying equipment. It provides not only a high heat stability and an extended long-life use-by-date but is also easily digestible because the ingredients absorb less fat during frying. The proportion of trans-fatty acids is, in comparison to the most commonly used hard fats and oils, significantly lower (under 1 %) and carries therefore a physiological upgrade with it. The flavour of the prepared deep-fried goods is maintained through the carefully refined oil. The high smoking point of the oil ensures that no unpleasant odours are emitted. The deep-frying oil always stays fluid, avoiding the tiresome ‘melting out’ process sometimes required by other products before use. Disposal after use is also intrinsically simple.

Corn Oil

Corn is attained from the germ of the corn plant. On every plant, one to two corncobs grow and the corn on the spindle, depending on the variety, can vary in colour, for example, white, yellow, orange, brown. Corn originates from the region between Mexico and Peru. In 1493, Columbus brought corn to Europe and the first corn field crops were planted in 1525. Corn oil is extracted from the separated, fat-rich germ buds (Zea Maize L.). It has a light yellow colour and a neutral flavour. From 100g of corn, 1 litre of oil is produced. It is rich in vitamin E and unsaturated fatty acids.

Specialities

Safflower oil originates from the kernels of the thistle also known as the safflower plant (Carthamus Tinctorius L.), harvested by man in the Middle Ages to obtain a yellowy-red dye stuff. The exact origin of the plant is not known. Some say that it originates from the mountainous regions of Afghanistan and others are of the opinion that it comes from Arabia. Today, the main growing regions are in India, Mexico and California.

The latest development of the BRÖKELMANN family is a simmering bakery oil specially adapted for modern baking facilities. The BRÖLIO simmering bakery oil is particularly heat stable, whereas the optimal temperature range is between 165°C and 175°C. Anyway an upper heating of oil bakery products is not necessary at all – as misleadingly alleged – as studies of the DGF, as well as practical experiences of bakeries have demonstrated (temperatures of max. 175°C are absolutely adequate!). BRÖLIO simmering bakery oil is free of E900 (antifoam agent silicon) and other synthetic antioxidants as well as free of GTO and trans-fatty acids. Furthermore the oil hardly sprays or foams.

BRÖLIO Mediterrano is marked by the following nutrition physiological and preventative characteristics: As the two individual oils, the mixture only includes a few saturated fatty acids, is extremely rich in simple unsaturated fatty acids, has a moderate but adequate level of Omega-6 polyene acids and is rich in vitamin E. Unlike olive oil, it includes additional Omega-3 fatty acids with an extremely favourable ratio of Omega-6 to Omega-3 fatty acids and, unlike raps oil, also has bio-active secondary vegetable materials, especially polyphenol. With this composition, the cooking oil mixture ideally satisfies all demands which are made on a cooking oil from a nutrition-physiological and preventative point of view.

Walnut oil is extracted from the nuts of the walnut tree (Juglans regia L.). It grows in the warmer regions of the temperate zone in the Northern Hemisphere and in East Asia. The oil content of the walnut seeds lies between 50-65%. The nuts must be stored for between 2 to 3 months before pressing.

The home of the walnut is probably in the Orient. The severe winters in the Northern regions destroyed the stocks from time to time. Larger stocks are to be found in China, Turkey, Russia and USA (California).

Kindly note that we sell walnut oil only for sales actions to the big retail chains.