Archive
Honey Quality
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Glucose
Glucose is the second main sugar in honey, typically around 31 percent. Because glucose is less soluble than fructose, it drives crystallisation:…
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Harvest Year
The harvest year identifies the season in which honey was extracted. Buyers and tenders often specify the current or most recent harvest…
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Heather Honey
Heather honey, from Calluna vulgaris, is a distinctive honey with a thixotropic, gel-like texture, strong aroma and high moisture tolerance: the EU…
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Honey Authenticity
Honey authenticity is the verification that honey is genuine and unadulterated: free of added sugars or syrups, correctly declared for botanical and…
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Baker’s Honey
Baker’s honey is the EU legal designation for honey that does not fully meet the table-honey composition criteria, for example because of…
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Buckwheat Honey
Buckwheat honey is a dark, strongly flavoured monofloral honey produced from buckwheat nectar, notable for high mineral and antioxidant content. It crystallises…
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Comb Honey
Comb honey is honey sold as it was stored by bees, inside sealed sections of honeycomb. It is a premium niche product…
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Conductivity (Electrical)
Electrical conductivity of honey, measured in milliSiemens per centimetre, reflects its mineral content and is used to distinguish honey types. The EU…
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HMF (Hydroxymethylfurfural)
HMF (5-hydroxymethylfurfural) is a compound that forms in honey when sugars are heated or stored for a long time, especially at elevated…
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Diastase Number
The diastase number measures the activity of the enzyme diastase (amylase) in honey, expressed on the Schade scale. The Codex honey standard…