Storage of the Honey

The good practice of storing honey is ambient temperature (20-28 ° C). Lower storage temperatures favor crystallization of the product while higher (> 35 ° C) lead to color changes (darken).

Ηoney must also be stored away from sunlight.

Make sure that the glass bar is well sealed, if the metal lid is not closed properly, honey has the ability to absorb moisture and odors from the atmosphere. The bacteria do not grow easily in honey, as it contains very little water. However, if stored in uncleaned glass containers can be damaged.

When honey gets crystallized

Crystallization of honey is a natural process in which the glucose of honey precipitates, separates as a solid from the remaining liquid honey.

Over time honey can solidify and crystallize. It is a natural process that can occur either uniformly throughout the honey or unevenly, so honey is split into two, with the crystallized piece sitting on the bottom of the glass jar

Different varieties of honey will show the phenomenon at a different rate, while some very rarely can and will not.

More important is the ratio of glucose to moisture and the more glucose honey has, the faster it will crystallize.

The storage temperature at (<14 ° C) favors crystallization, while at 40 ° C degrees the honey retains fluid over a long period of time.

Expiration date of the honey

Generally, honey can be subjected to a series of physico-chemical changes that depend mainly on temperature (crystallization, change in organoleptic characteristics (aroma, color)). For practical reasons, the duration of the product is two – three years.

While excavating Egypt’s famous pyramids, archaeologists have found pots of honey in an ancient tomb.

 

The honey, dating back approximately 3,000 years, is the world’s oldest sample – and still perfectly edible.

 

The secret behind honey’s eternal shelf life is a range of factors. Hydrogen peroxide, acidity and lack of water work together to make this sticky substance last forever.

Source: Nnational Geographic

Why should I choose Bee Yellow ?

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All honey is same ?

Honey carrying the trademark will be 100 per cent locally-produced from the nectar of Cyprus flowers, which beekeepers say verified through strict authenticity and quality checks carried out by the state.

What is HMF (5-(hydroxymethyl)furfural) ?

Hydroxymethylfurfural (HMF) is a decomposition product of fructose, formed slowly during storage and very quickly when honey is heated. HMF is generated by thermal decomposition of sugars and can be an indicator for the time of heating and storage of honey at high temperatures.

Good quality honey contains a small amount of HMF.

Not dangerous for human health, there is a European Union regulation of honey levels ≤40mg / kg

Bee Yellow a chemical check for HMF levels and are well below 9 mg/kg, indicating very fresh honey.

What is DN (Diastase Number) ?

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Is your honey pasteurized?

No it is not pasteurised, it is not heated any higher than would occur in the beehive, therefore will retaining its natural goodness.