Honey Bee & co Acacia Honey Lot 1
Acidity: 0,91 ml NaOH 1 n/100g
Superior Quality Acacia Honey should have: Acidity: max. 4 ml NaOH 1n/100g
UK Law -Free acid - all honey except for baker’s honey, not more than 50 milli-equivalents acid/kg
The low pH of honey inhibits the presence and growth of microorganisms. Its low pH makes honey compatible with many food products in terms of pH and acidity. Acids are an important component of the flavour and aroma of monofloral honey.
Diastase = 13.9%
The honey-own enzyme "Diastase" (scientifically it concerns an α-Amylase) is a marker for the authenticity of honey and represents an important quality parameter.
Accordingly, the diastase number (DN) is legally regulated according to the Schade scale (EU regulation 2001/110/EG, Codex Alimentarius).
For honey with exception of baker’s honey / industrial honey a minimum activity of 8 DN (Schade scale) is fixed.
Moisture content = 18,44%
It is internationally recognized that good quality honey should be processed at less than 20% water content. Low water content is desirable because honey may begin to ferment and lose its fresh quality if the water-in-honey is greater than 20%
UK Law - Moisture content— (a)all honey except for honey specified in paragraph (b), (c) or (d) not more than 20%.
Phil –
Very nice. Got 1 jar to try and its great.
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Dane –
Very tasty and velvety smooth honey with a lovely aftertaste unlike other honeys I’ve tasted from the supermarket. We also found that the honey has a strong taste so we don’t need to put as much. It goes great with porridge and a really good sub for sugar in tea. Will buy again!
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Velena –
Loved it! Perfect with tea!
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Alex –
Love this honey! Much more flavour than what I’m used to from the supermarket.
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