Yellow glass round bottle 30 ml
search
  • Yellow glass round bottle 30 ml
€0.26
Tax included
FLACON : 30 ml - Ø 34 mm - h 73.20 mm - Mouth PFP 18 Bottle only Packed in thermopack of 104 pcs.

Volume discounts

QuantityUnit discountYou Save
1048%Up to €2.16
Quantity
4638 Items
In Stock
-
AS FLA30PR
4638 Items
You might also like
Customers who bought this product also bought:
Lemon honey 500 g
    Quick view

    Lemon honey 500 g

    The Honey Crystallization ProcessAny honey can occur in the crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honeys, which generally tend not to crystallize.Honey crystallization is a natural process that can occur over time. When honey contains more glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals spread through the honey, giving the solution a thicker, grainier consistency.The speed and extent of crystallization depend on various factors, including temperature and honey composition.Crystallization can take days to weeks to fully develop.
    €8.60Price
    Rosemary honey 500 g
      Quick view

      Rosemary honey 500 g

      The Honey Crystallization ProcessAny honey can occur in the crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honeys, which generally tend not to crystallize.Honey crystallization is a natural process that can occur over time. When honey contains more glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals spread through the honey, giving the solution a thicker, grainier consistency.The speed and extent of crystallization depend on various factors, including temperature and honey composition.Crystallization can take days to weeks to fully develop.
      €10.00Price
      Orange honey 500 g
        Quick view

        Orange honey 500 g

        The Honey Crystallization ProcessAny honey can occur in the crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honeys, which generally tend not to crystallize.Honey crystallization is a natural process that can occur over time. When honey contains more glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals spread through the honey, giving the solution a thicker, grainier consistency.The speed and extent of crystallization depend on various factors, including temperature and honey composition.Crystallization can take days to weeks to fully develop.
        €8.10Price