Rapeseed Honey 

 

Description of Rapeseed Honey

Rapeseed Honey is one of the oldest and best-loved sweetening agents for foods and, over the centuries, it has still retained a “natural” image.

 

Rapeseed Honey Making 

Most honey is produced by two species of bee, namely Apis mellifera (the so-called honey bee).

Request Form - Rapeseed Honey

Certification

Time

Quantity

Application

Accept Terms

The extraction of the Rapeseed Honey

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.  

 

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

 

Packing

Metal Drums of a 290 – 295kg net.

Rapeseed Honey

 

 

Description of Rapeseed Honey

Rapeseed Honey is one of the oldest and best-loved sweetening agents for foods and, over the centuries, it has still retained a “natural” image.

 

Rapeseed Honey Making 

Most honey is produced by two species of bee, namely Apis mellifera (the so-called honey bee).

 

The extraction of the Rapeseed Honey

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.  

 

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

 

Packing

Metal Tins of a 25kg net.