Honey is one of the oldest and best-loved sweetening agents for foods and, over the centuries, it has still retained a “natural” image. Most honey is produced by two species of bee, namely Apis mellifera (the so-called honey bee). The raw material for the production of “floral” honey is nectar, a dilute solution of sugars found in the nectaries of flowering plants, while “honeydew” honey is made by bees that extract sugars from the living tissues of plants or fruits, and/or scavenge the excretions of insects that tap the veins of higher plants.
Extraction of the honey from the combs at the end of the season involves breaking the wax seal and removing the honey by centrifugation. The honey is then strained and, in some cases, filtered and heated to eliminate yeasts that could cause spoilage. Once bottled, some products can be prone to hardening due to the crystallization of the sugars.
The presence of “nuclei” in the honey can be relevant but, as all-natural honeys contain pollen grains, the presence of particulate matter is inevitable unless it has been finely strained. Consequently, control of crystallization depends on keeping the glucose to water ratio in the region of 1.50-1.75, for it is this ratio that governs the extent and rate of the process. If this aspect can be controlled, then honey should remain a viscous, fluid material during ambient temperature storage.
Technical parameters: liquefied, homogenized, purified
Origin: Central and Eastern Europe
Packing: Metal Drums of a 290 – 295kg net.