Honey classification by packaging and processing

In general, honey is packaged in the usual liquid form. But sell in other ways


Honey Types

Crystallized honey occurs when part of the glucose content spontaneously hardens from solution in the form of a monohydrate. “Honey granules” or “sweet honey” crystallized honey (or crystallized honey for sale) can return to a liquid state when heated.

Pasteurized honey is heated during pasteurization and the temperature should be higher than 161 ° F (72 ° C). Pasteurization destroys yeast cells. Honey also has a small liquid that slows down visible crystallization.

However, exposure to excessive heat increases the level of hydroxymethyl furfural (HMF) and a decrease in the activity of an enzyme (such as diastase), which leads to decomposition of the product. Heat also affects the appearance. (Obscures the natural color of honey), taste and aroma

Raw honey is contained in honeycombs or is obtained as a result of extraction, sedimentation or stress and does not heat up. Marked as honey). Raw honey contains pollen and may contain tiny ointments.

Honey is filtered through a mesh material to remove particles. ( propolis,Wax, other defects) without removing pollen, minerals and enzymes

All types of filtered honey will be filtered to a level at which all or most of the particles, pollen, bubbles or other substances contained in the suspended solids will be removed through a filter at 66-77 ° C) through a filter. Filtered honey is necessary for trading in supermarkets, because it is transparent and does not crystallize very quickly.

Processed honey is treated with ultrasound, which is an alternative to non-hot honey. When honey is exposed to ultrasound, most of the yeast cells are destroyed. Cells that survive after sonication usually lose their ability to grow, and the rate of honey fermentation is significantly reduced.

Ultrasound removes existing crystals and further inhibits the crystallization of honey. A low-temperature ultrasound machine can operate at a low temperature, around 35 ° C (95 ° F), reducing the time required to reduce fluid to less than 30 seconds.

Honey cream, also known as Whipped Honey, Range Honey, Cheyenne Honey and Honey Honey (in the United Kingdom). Honey sets are processed to control crystallization. Honey creams contain many small crystals that prevent the formation of large crystals that can occur with untreated honey. This process also produces honey that is smooth, pervasive and consistent.

Dry honey extracts moisture from liquid honey to make the grain hard and non-sticky. This process may include the use of desiccants and anticoagulants. Dry honey is used in baking and is used to decorate desserts.

Honey in honeycombs remains in the bee ridge. It is traditionally harvested using a super-honey standard wooden frame. The frame is assembled and combed before packing.

As an alternative to this intensive use, plastic rings or cartridges are used that do not require a manual comb and can use the packaging faster. Honey comb is collected in the traditional way, also known as “Honey comb and comb”

Honey cubes are packaged in a wide-necked container consisting of one or more honey soaked in liquid honey.

Honey broth made from honey or honey is a by-product that dissolves in water and then decreases (often boils). Other ingredients can then be added (for example, Abermer adds oranges). The resulting product may look like molasses.

Baking honey differs from the usual characteristics of honey because of its “extraneous” taste and smell, or because it begins to grow or overheat. Commonly used as raw materials for the food industry. Bakery honey labeling has additional requirements, such as the inability to label and sell “honey.”

Leave a Reply

Your email address will not be published. Required fields are marked *