Honey and nectar sources, what is the honey like http://www.bjcp.org/mead/MHS06.pdf Main European unifloral honeys: descriptive sheets Lots of really interesting data there. P 5 and 9 especially.
Electrical conductivity Good indicator of botanical origins of honey. Determined in routine honey control instead of ash content. MEasuremeant depends on acid and ash The higher they are the higher they are. C = 0/14 +1.74A Where A is ash content Blossom honey has LESS than 0.8mS/cm Blosson and honeydew mix has less than 0.8mS/cm… Continue reading Explain the following terms in relation to honey
Specific gravity This is a ratio so has no unit. It is a ratio with water at 4’C because this is when water is densest. 1000kg/m3) HOney in large tanks can stratefy out with higher water content layers above lower water content layers. Need to remix. About 1.4 at 20’C Densist higher (1.45 at 12’c)… Continue reading Explain the following terms in relation to honey
Viscosity Unit of viscosity is poise Viscosity inhibits granulation as crystals can not move easily Viscosity depends on water content, temperature, and floral source Honey is very liqud by 30’C – doesn’t need to be much higher to pour. Honey is more viscos when water content below 17.5% Sage honey is more viscose than white… Continue reading Explain the following terms in relation to honey
Weight is only thing that must be in a particular size (4mm for up to 1kg) Everything else must be clear, indelible, and not mislead. Name must specify honey Can have type on if it matches a description in honey regs Can have area if it is from that geographical area Picture must not confuse… Continue reading Labelling
Honey Regs 2003, (amendments 2005) and 2015 Food hygiene regs 2006 (852/2004) Others Materials and articles in contact with food regs 2005 followed by plastic materials and articles in contact with good regs 2008 Food Safety Act 1990 Weights and measures act 1986 (Year I finished school) Food labelling 1984 Food lot marking 1992 Also… Continue reading What laws govern extraction of honey and selling
The breakdown of constituents in honey Water 17-19% Fructose (remember F comes before G, F for 40) 38-40% Glucose 31-35% Maltose 8% (Easier to think about % going down) Sucrose 1-3% Acids 0.5% Ash 0.09-0.33 Nitrogen 0.04-0.05 pH is 3.9 Diastase is 20.8