If honey is candied it is real. What kind of honey is not sugared and why. A simple solution: how to melt the candied honey.

Finally, illegally, it is customary to use “icy” sugar as a substitute for the medicinal treatment obtained by spraying on bees. If maltose and isomalt, which are naturally present in honey, present no problem in the digestibility of bees, then syrups still contain significant amounts of starch.

This deserves little attention, and research is independent of it, independent of the sugar industry! Most of the world production of sucrose comes from sugar cane. It seems that these fake honey can be declared falsified, no matter what in other ways.

Inulin is a fructose polymer. This is the case, for example, of chicory and artichoke in Jerusalem. Our know-how and our passion have been passed on to 4 generations. We strive to produce rare, typical and precious honey, observing the bees and nature. This partnership allows for daily assessment and promotion of beekeeping and local agriculture. The passion for bees and honey, the sale of quality French honey, the preservation of bees, the development of the beekeeping profession and your satisfaction are at the heart of our values ​​and our commitments.

All the honey sold by us is 100% pure and natural and is the fruit of the work of bees. Honey is a 100% pure and natural product, produced by bees from the nectar of flowers. The law prohibits calling “honey” something other than honey collected by bees on plants. This means that honey contains only nectar, transformed by bees in honey: no addition of any substance, no withdrawal.

In Misho beekeeping, we strive, through our analytical laboratory and our quality department, to check the compliance of all our honey in relation to the European directive and French legislation attached to this exceptional product. On the other hand, all our honey is strictly controlled, upstream, downward flow and at each stage of their preparation. Every day we strive to ensure that honey remains a fully preserved product, and every honey sold by our company is subject to strict control and very accurate traceability.

Our company has very sophisticated equipment for managing all the honey we choose and sell. This laboratory employs 12 people and is by far the most important analytical laboratory for honey in France. The taste of honey depends on the flower, enriched with a bee. Like grape varieties, there is a huge and incredible palette of aromas and flowers of honey according to their origin. Thus, of course, there is honey for every taste or for all kinds of uses, because everyone finds within the limits of all honey all the aromas of nature.

For example, chestnut honey with its woody taste and sweet will be ideal for increasing sheep curd. Sweet and well-groomed acacia honey will be the perfect honey for a natural and delicate sweetening of fruit salad. Price is not a criterion of quality, but depends on the limitations of the product or the special difficulties of production. Wanting to discover and share this assortment, we offer a wide range of honey to satisfy all the taste recipes: honey, monofloric honey, regional honey, French or local crops!

What is the difference between two honey?

Of course, you will find the honey that suits you! All honey presented is of optimal quality and is always 100% pure and natural. Their taste depends on the flower (s). The color of the product in the pot is the color of honey. Nothing can be removed or added to honey.

Why is honey liquid, crystallized or creamy? You add something to this.

The composition of honey in fructose and in glucose varies depending on the origin of the enriched plant. Nectar is rich in sucrose, and the bee turns it enzymatically into two much simpler sugars: glucose and fructose. The percentage of these two basic sugars varies depending on the nectaries that carry nectar. The more fructose, rich in honey, the more it will remain liquid, the more it is rich in glucose, the more it will crystallize. This is a natural occurrence. Depending on the flowering honey will crystallize more or less quickly.

Some hones crystallize as soon as they leave the hive, others will always remain the same as those of acacia. If this transformation allows one to act on its own, they become more rigid and granular. Fully crystallized, uncontrolled honey often becomes very heavy, and its use is difficult.

Honey in the process of crystallization is usually an unpleasant large crystals during tasting. These states represent quality defects, because honey will be much more pleasant with a creamy consistency. To give your crystallized honey a creamy consistency. Misho family Graduate students use a natural, but complex technique, fully observing the quality of honey and allowing them to control and direct crystallization. First of all, we choose honey for their ability to crystallize very finely, and then, due to cold mixing, we break down the rods of crystals that form in honey without any degradation.

Thus, we offer “creamy” honey with a very soft and very pleasant texture, such as a spray. We guarantee you this texture in time, until the storage temperature does not exceed 26 °, which will reduce honey, and then the formation of large crystals.

All this is done, of course, without adding anything as regards honey, which always remains 100% natural. The choice of cream or liquid honey is a matter of taste and use. Cream honey is perfect for sandwiches, while liquid honey will be easier to use in the kitchen or sweeten your food.

Why is there honey trees if these trees don't have flowers? Do bees feed tree sap?

There are 2 types of honey: nectarine honey, which comes from flowers fortified by bees and honey honey.

How long does honey preserve

Honey contains more or less microscopic particles of humus, torn off by the wind and precipitated in the nectar of flowers. These particles cause a more or less strong color reaction upon contact with tannins of plants that make up certain herbal teas. This reaction is not harmful to health, it is quite natural.

When certain honey is not produced in France, we look for honey collected in protected and preserved terroirs in order to find the best origin for each floral name. Thus, outside of France, Spain is one of our fields of study, enjoying an exceptional natural environment. Indeed, at the crossroads of continents, seas and climates, Spanish nature is a paradise crossed by mountain ranges. The geographical location and difficult terrain of Spain contributed to the emergence of a wide range of climates, landscapes and ecosystems.

The traditional vocation of environmental protection, which has been in existence for almost a century, now allows preserving large areas of the country in their natural state; the cities are mainly concentrated on the coast and in the area of ​​Madrid. Therefore, most of Spain is an extensive protected and privileged area for beekeeping.

Some honey is imported because they are not produced in sufficient quantities or in France. For example, in Hungary is the cradle of the production of acacia honey. Its distribution in Europe was especially fast in Hungary. Today, acacia represents 20% of the Hungarian forests, the highest concentration in Europe. Choosing honey from acacia in Hungary, we have especially pure honey, because bees can return nectar of this flower in large quantities.

Why does my liquid honey have crystals?

The quality and naturalness of our honey are strong commitments of beekeepers Michaud. These analyzes guarantee the traceability of all our honey and emphasize our constant concern to offer you honey of impeccable quality. Conversely, crystallized honey will tend to liquefy if the storage temperature is above 27 °. The most important natural components of honey are glucose and fructose. High glucose honey will crystallize faster than higher fructose honey.

Thanks to our research and breeding efforts, we try to maintain a uniform taste, but some meads can vary depending on the crop, depending on climatic conditions, and have slightly different organoleptic characteristics. Honey is a product offered by nature and bees. We can not change his taste.

Why is some honey sweeter than others?

There is honey for every taste, since you will find all flavors of nature in the assortment of honey. Some honey will be sweet than others, because the flowers will not be the same. Honey is less sweet, because their bitterness is more intense, and therefore the sweetness is less.