Retail/Own-brand products

A proven partnership

Florin is involved with the entire production process for the comprehensive range of edible oils. From selection of sustainable and traceable raw materials, oil production, to filling / picking in the various container sizes and Just In Time delivery with guaranteed freshness.

Naturally we also offer you our oils as your own-brand products..

And, thanks to our capacity, we can also meet your occasional campaign or promotion needs.



Edible oils

The entire world of Florin edible oils

We specialise in the production of vegetable edible oils and can offer you all popular ranges in relevant container sizes.

 

Energy 3700 kJ (900 kcal)
Protein 0 g
Carbohydrates 0 g
Fat 100 g
Saturated fatty acids 11 g
Monounsaturated fatty acids 28 g
Polyunsaturated fatty acids 60 g
Trans-fatty acids 0 g
Cholesterol 0 mg

Sunflower oil is rich in natural vitamin E and polyunsaturated fatty acids (linoleic acid 63%). This makes it especially valuable for cold food and it is ideal for preparing fine salads and mayonnaise. Like wheat germ oil, it is also used as a dietetic food and is even used in the pharmaceutical industry as a filler for soft gel capsules and for the production of ointments and creams. By contrast, high oleic sunflower oil has three times as many monounsaturated fatty acids and can be heated to a high temperature.

Sunflower seeds are harvested from the end of September through to the end of October with a grain humidity of 10 - 12% water content. The 10 to 40 cm wide sunflower heads each contain up to 2000 seeds from which oil is obtained. These seed kernels are each around 1.7 cm long and, depending on the variety, vary in colour from black to whitish or black and white striped. The oil content is around 34% with unshelled seeds and up to 63% with shelled seeds.

Energy 3700 kJ (900 kcal)
Protein 0 g
Carbohydrates 0 g
Fat 100 g
Saturated fatty acids 15 g
Monounsaturated fatty acids 26 g
Polyunsaturated fatty acids 58 g
Trans-fatty acids 0 g
Cholesterol 0 mg

Soya oil contains natural vitamin E and is rich in polyunsaturated fatty acids with over 50% linoleic acid (double unsaturated) and approx. 6% alpha-linolenic acid (triple unsaturated). The latter is an essential nutrient and has an anti-inflammatory effect. Soya oil is similar to rapeseed oil in the composition of its fatty acids.

Soya beans grow on bushes up to a height of around one metre. The plant needs a lot of sun and long nights to convert energy into oil and protein. When ripe, the fields have a yellowish brown colour, as the leaves dry and fall off. Only the stalks, stems and pods remain on the plants. The yellow, grey or brownish-black pods are hairy and contain up to five seeds, which vary in shape, size and colour, depending on the type. However, generally they are cream in colour. Green, red or black seeds are offered more rarely on the market. The harvesting time is very varied and is dependent on the weather conditions and bean-growing region. In Western Europe, soya beans are generally harvested from September to October.

Energy 3700 kJ (900 kcal)
Protein 0 g
Carbohydrates 0 g
Fat 100 g
Saturated fatty acids 8 g
Monounsaturated fatty acids 65 g
Polyunsaturated fatty acids 26 g
Trans-fatty acids 0 g
Cholesterol 0 mg

Thanks to its unique fatty acid composition, rapeseed oil is one of the most valuable edible oils from Swiss production. It contains natural vitamin E and is the only oil, that we commonly use, that contains significant quantities of linolenic acid. These polyunsaturated fatty acids (including linoleic acid) have a positive effect on the metabolism and especially on the cholesterol level. According to the latest studies, monounsaturated fatty acids also have a positive impact providing they are capable of substituting fatty acids in food (lowers LDL cholesterol). Rapeseed oil is also said to have a stabilising effect on the blood. It is particularly suitable for cold and hot cooking (not for deep-frying)

Florin AG only processes rape seeds that carry the "Suisse Garantie" mark of origin -> hier sollten wir Link zu Vertiefung swiss garantie setzen. There are around 6,500 rapeseed producers in Switzerland. 1/3 of the cultivated area is used for HOLL rapeseed, and 2/3 for conventional rapeseed. Winter rape is predominantly cultivated, which is planted in August, before the winter. Rape flowers in April or May. As soon as the flowers have been fertilised, they form pods, in which many small black kernels are to be found – the rapeseed. Rape is harvested from mid-July onwards.

Energy 3700 kJ (900 kcal)
Protein 0 g
Carbohydrates 0 g
Fat 100 g
Saturated fatty acids 8 g
Monounsaturated fatty acids 72 g
Polyunsaturated fatty acids 15 g
Trans-fatty acids 0 g
Cholesterol 0 mg

This deep-frying fat is winning over customers with its composition of rapeseed oil, sunflower oil and high oleic sunflower oil, which gives combined stability against oxidation and a balanced fatty acid composition.

Energy 3700 kJ (900 kcal)
Protein 0 g
Carbohydrates 0 g
Fat 100 g
Saturated fatty acids 6 g
Monounsaturated fatty acids 79 g
Polyunsaturated fatty acids 14 g
Trans-fatty acids 0 g
Cholesterol 0 mg

HOLL rapeseed oil is perfect for deep-frying and shallow frying. This natural cultivation also guarantees stability at high temperatures. Correspondingly, the HOLL rapeseed oil obtained from it is unhydrogenated and contains practically no trans-fatty acids. Thanks to its unique fatty acid composition, HOLL rapeseed oil is one of the most valuable edible oils from Swiss production. It contains natural vitamin E and is the only oil, that we commonly use, that contains significant quantities of linolenic acid. The polyunsaturated fatty acids (including linoleic acid) have a positive effect on the metabolism and especially on the cholesterol level. Monounsaturated fatty acids also have a positive impact providing they are capable of substituting fatty acids in food (lowers LDL cholesterol). Rapeseed oil is also said to have a stabilising effect on the blood. It is particularly suitable for cold and hot cooking (not for deep-frying).

Florin AG only processes rape seeds that carry the "Suisse Garantie" mark of origin -> hier sollten wir Link zu Vertiefung swiss garantie setzen. There are around 6,500 rapeseed producers in Switzerland. 1/3 of the cultivated area is used for HOLL rapeseed, and 2/3 for conventional rapeseed. Winter rape is predominantly cultivated, which is planted in August, before the winter. Rape flowers in April or May. As soon as the flowers have been fertilised, they form pods, in which many small black kernels are to be found – the rapeseed. Rape is harvested from mid-July onwards.

Energy 3700 kJ (900 kcal)
Protein 0 g
Carbohydrates 0 g
Fat 100 g
Saturated fatty acids 8 g
Monounsaturated fatty acids 83 g
Polyunsaturated fatty acids 8 g
Trans-fatty acids 0 g
Cholesterol 0 mg

High oleic sunflower oil, as its name suggests, contains a high proportion of monounsaturated oleic acid. It is also rich in natural vitamin E and, thanks to its fatty acid composition, is especially good for deep-frying (very pleasant smell).

By the natural hybridisation of different varieties, it has been possible to produce a "high oleic sunflower" from which this fine vegetable oil is obtained. As with normal sunflower oil, these plants are harvested from the end of September to the end of October with a grain humidity of 10 - 12% moisture content. The oil content is around 34% with unshelled seeds and up to 63% with shelled seeds.

Energy 3700 kJ (900 kcal)
Protein 0 g
Carbohydrates 0 g
Fat 100 g
Saturated fatty acids 17 g
Monounsaturated fatty acids 64 g
Polyunsaturated fatty acids 18 g
Trans-fatty acids 0 g
Cholesterol 0 mg

Peanut oil is rich in mono- and polyunsaturated fatty acids. It is resistant to oxidation and, as such, can be heated to a high temperature and is therefore very suitable for deep-frying and shallow frying. The oil flocculates at temperatures below 13°C but regains its liquidity at higher temperatures without any loss of quality.

The entire plant dries out in autumn. To harvest the nuts, the main root is first separated and then the plant is pulled out of the soil. The leaves and fruit are then dried in the air for 2 to 6 weeks and their moisture level thus drops from 40% to 10%. The peanut oil is obtained by pressing the kernels. It can be heated to a high temperature and is therefore one of the most important edible oils in catering.

Sunflower oil - loose
Soya oil - loose
Rapeseed oil - loose
Extra Friture
HOLL rapeseed oil
Sunflower oil High Oleic
Peanut oil