Buckwheat /Polyfloral -(30%Buckwheat ,70%other pollen)Test report No 1-23/22854/1-2M, 27/10/2023,Lithuania,natural honey never can be 100% from one plants pollen,bees flying everywhere where is more pollen.
Polyfloral honey -Harvested 2023,Lithuania
Lime/Linden Tree with Blossom - Analysis report No 2310060047,06/10/2023,Germany,Harvested in Lithuania
Forest honey- Test Report No 210-12166865, 08/09/2023, Germany, Harvested 2023
Rape honey-Harvested 2023,Lithuania
All tests are high or standards.
Harvested in Lithuania in the Baltic region of Northern Europe. There are many forests,lakes,rives,so country is green and clean from pollution. People can swim in all lakes, rives!
Diastase activity indicator is one the important indicators confirming the naturalness of honey.
If you would like to see tests please contact me.
Every harvest has a unique texture,flavour,fragrance ,colour.
Polyfloral honey consistency creamed(crystallization process)
Colour is lighter how in Main photos(photos were taken in beginning when honey was runny)
Rapeseed creamed(crystallization process is rapid).Colour very light nearly white.
This buckwheat honey batch is BA (supplier -www.apiproduktai.com)
All honey i put in jars ,tubs from buckets 2-10days before your order.Temperature about +28-35C,so honey can be soft,but after 1-2weeks again becoming harder, If you like creamed or liquid just place the jar in a pot with hot water then place the bowl of honey into it . Mix well and gently. Temperature should be less that 40 C degree , so do not lose health benefits,
Please be aware ,i never mix honey with sugar and my suppliers are honest and I GUARANTEE THAT you have only natural raw ,pure without nothing added honey with all benefits what natural honey does .
Natural honey have many ways of crystallization process (white spots),Please look more info Khalil Hamdan Apeldoorn,the Netherlands "Crystallization of honey"Many nice photos.
Crystallization Crystallization process is natural and spontaneous. Most unheated honey or pure natural honey has a natural tendency to crystallize over time. When glucose crystallizes, it separates from water and takes the form of tiny crystals. The more rapid honey crystallizes, the finer the texture will be. Raw honey (unheated and unfiltered) contains bits of wax, pollen and propolis, and crystallizes faster. Speed depends on the level of fructose and glucose. This honey have higher fructose content ,so crystallize quite slowly .Crystallization does not affect the honey quality except for colour and texture. Crystallized honey is not spoiled just from liquid form turn to creamed and after solid.
STORAGE The most important thing is that humidity of room is less 60% and the temperature is more or less constant , cool (for long time keeping -optimal is 5 - 10 C degrees,for short good at room temperature) .Do not keep on sunlight ,honey loses its antimicrobial properties withing 48hours.Always after used close lid.
Caution
Do not feed honey to infants and young children undre12 months (botulism poisoning)Do not use large amounts of honey if you are type2 diabetes (increase blood sugar level)Do not use honey if you are allergic to pollen (raw honey have pollen)
Energy of honey: 100gr - 304 calories
21gr(1tablsoon) - 60 calories
7gr(1teespoon)- 20 calories
ENJOY AND HEAL YOUR SELF WITH 100%NATURAL RAW HONEY,
YET HIPPOCRATES SAID THAT IT PROLONGS LIFE.