Honey from sulla 500 g
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  • Honey from sulla 500 g
€8.20
Tax included
In melissopalinology the presence of Sulla pollen is considered as an index of the honey's Italian origin, and until a few years ago unifloral honeys of sulla were produced abundantly in almost all of the peninsula while today such production is limited to the hilly areas of Abruzzo, Molise, Calabria, Sicily and Sardinia.The light color (light beige when crystallized), flavor and uncharacteristic odor (described in fact as "honey-like" with a slight vegetal note of hay) make it highly valued for all uses. COUNTRY OF PRODUCTION: ITALY Storage conditions: store at room temperature in a dry place
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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.
IA 05
6 Items
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