Natural honey and its properties
Honey consists mainly of grape and fruit sugar and honey is made from a whole host of natural ingredients that determine honey to be honey. Honey is suitable for long-term storage in large quantities without special preparation.
When brought into crystallized state, which is its ultimate natural state, it can be kept for a very long time without altering it. The crystallization of honey depends on the type and amount of individual sugars in the honey, in total 73-83%, and they are classified into monosaccharides (glucose and fructose), disaccharides (sucrose, maftose, isomaltose, nigerosis, turanose, cobiosis , laminoribose, α- and R - trehalose and gentiobio- for maltulose and isomaltulcose melibiose) and oligosaccharides (erlose, melecitosis, α- and R- isomaltosylglucose, maltotriose, 1-kestose, panose, centose, isopanose and raffin-isomaltulcose and isomaltulcose, and isomaltulcose isomisopisopisopetrosose, isomaltopetosis and isomaltopetosis and isomaltopetopisis
The largest percentage of all carbohydrates are glucose - dextrose (grape sugar) and fructose - 1evulose (fruit sugar) monosaccharides, which make up 88-95% of the total carbohydrates. The sweetness of honey, 1 stickiness, density, viscosity, crystallization tendency, hygroscopicity and microbiological activity depend on the amount of individual sugars, especially the two most common sugars, glucose and fructose.
Glucose and fructose have the greatest influence on crystallization. When there is a higher percentage of glucose, such as in the spring flowers, canola, sunflower and butter, honey crystallizes more quickly. Crystals can already begin to form, making it difficult to extract honey upon return. This honey will start to crystallize after 10-14 days. Exposure to honey at low temperatures promotes rapid crystallization. In order to keep all the positive properties of honey, it is usually kept in a dark and cool place. Crystallization proceeds fairly smoothly, from bottom to bottom and top to bottom. Crystallized honey can be easily returned to liquid by heating, and it must be taken into account that the honey cannot withstand high temperatures. The process of returning the honey to the liquid state is called honey crystallization. When heated at high temperatures, honey loses its natural properties and therefore the maximum temperature of honey is 41 ° C. The honey is decrystallized by placing a glass jar of honey in a jar with heated water. Do not let honey come into direct contact with a heat source. o Even homogeneous structure, the honey is mixed slowly, breaking the crystals and making the honey creamy.
Natural honey can be golden yellow, but also very dark in color.
To beekeeping Hana Sarcevic
Meyerbeerstr. 54 Miinster
Telephone: 0049 1791226151
Beekeeping Hana Sarcevic For nature and with nature
HONEY - A NATURE GIFT FOR HUMANITY
Honey is made from nectar that rassella collects in nature and is processed in its body and then deposited in the honeycomb cells. It is an extremely nutritious food, rich in many nutrients with great physiological and preventive value for the human body.
Honey is a powerful antioxidant to boost immunity and is especially recommended in combination with lemon. Honey from the climate in which it lives can help the body get used to pollen and thus reduce allergies!
Flavonoids, ascorbic acid, phenolic acids and carotenoids are just some of the antioxidants in honey. The antioxidant composition of honey depends on the plant source, and the dark honey shows strong antioxidant properties.
The main antioxidants in honey are the flavonoids, which studies have shown have strong antioxidant effects on vitamins.
Honey has many other medicinal properties and is usually attributed to the medicinal properties of the plants from which it comes.
We produce two types of honey, spring and summer. This apiculture method makes it possible to minimize disturbance to the nurseries in their natural collective life, as well as the high quality of honey. These two types of honey contain nectars and traces of pollen from all plants and fruits that bloom in these climates. In: the clean natural environment of our rivers there are fields of butter, clover, as well as trees 1ipe, chestnut, various fruits, as well as conifers ...
., About Hana Sarcevic's office:
My name is Hana Zarcevic, born in 1994 and I am the president of the Beekeepers Association with approximately 240 members. For several years now, I and