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Cristallizzazione del miele

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Perché il miele si cristallizza? In che modo i consumatori preferiscono il miele?

Many consumers are surprised that their honey crystallizes, and some even feel disappointed since they think it is due to the poor quality of the honey and that it has "spoiled."

This is not so, since the crystallizing honey still maintains the same properties and taste of honey. In fact, honey crystallize is a very good sign (raw and natural honey of good quality can crystallize).

Gradually, the consumer is aware that honey can crystallize, and that this is a sign of the good quality of honey (honey is natural honey). In fact, there are some gourmet recipes that indicate in your recipes that crystallized honey is used, since it has an excellent consistency for certain culinary presentations.

The crystallization of honey is given by the high ratio of the percentage of sugars (more than 70%) to the percentage of water (usually less than 20%).

The main factors that influence the crystallization of honey are the amount of fructose, glucose and moisture present in each variety of honey.

Crystallization occurs faster at a greater amount of glucose.

Crystallization occurs more slowly (or does not occur) at a greater amount of fructose.

Regarding the amount of water present in honey, we can intuitively understand that the greater the amount of water present in honey, the less the tendency to crystallize.

In addition to the percentages of glucose, fructose and water present in honey, we also find that crystallization can occur according to the processing and handling of honey: if in honey there are small pollen particles, air bubbles, propolis particles, particles of powder or small pieces of wax, etc.

Temperature is also a factor to consider. At temperatures below 10 ° C, honey does not usually crystallize. At temperatures between 10ºc and 27ºC and 21ºC, honey can crystallize. At temperatures between 21º and 27ºC the crystallization of honey is not usually produced, but honey loses many of its qualities. Temperatures that exceed 27ºC normally prevent crystallization, but there is a risk that honey will ferment and also degrade.

Normally, crystallized honey does not have a good reception by consumers. The consumer usually prefers liquid honey or, alternatively, the so-called "cream honey".

To prevent or prevent the crystallization of honey for several months or even years, you can proceed to heat treatments of honey in one or several phases or to pasteurize the honey. This type of procedure would serve to present to the consumer honey in liquid format (which is the format of honey with greater acceptance by the consumer).

Another solution that has the beekeeper or the person or company that processes the honey, is to present the honey in "cream honey" or "cremated honey" format. There are also methods and processes in which honey is subjected to high temperatures in one or several phases.

We will highlight the method to make honey cream mechanically (without the need to subject honey to high temperatures in one or several phases).

You can proceed to make cream honey using machinery (honey cream machine, honey cream crusher, cream honey blender ...) that beats or breaks the crystals that have formed in the honey. The result will be a honey with creamy consistency that will remain stable in this format over time.

In this way, the consumer has another alternative in terms of formats when it comes to consuming honey. In fact, this cream honey will be ideal to spread on bread, pastries, cakes ... and it will be a good alternative to sweeten a large amount of food.

As beekeepers, we must always find profitable options when marketing our honey. We will always have to take care of the quality of honey, its presentation (liquid format or creamy format) and take care of the packaging (which has to convey the quality of honey, show its properties and be suitable for proper honey conservation) .

Finally, we remember that for a good conservation of honey, it is necessary to store and transport it protected from moisture, heat and light. It is highly recommended that this warning be included on the honey label, so that the consumer is also aware of it.

Mundoabejas.com team

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