MIELE di ROSMARINO 500 g
search
  • MIELE di ROSMARINO 500 g
€10.00
Tax included
ROSEMARY HONEY 500 g, the product may appear crystallized.Rosemary honey is straw yellow when liquid while when crystallized it is white or ivory. Its very fine herbal taste makes it highly sought after, partly due to the notoriety of the botanical species of origin. COUNTRY OF PRODUCTION: ITALY Storage conditions: store at room temperature in a dry place
Quantity
3 Items
Last items in stock
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.
AI 26
3 Items
You might also like
Customers who bought this product also bought:
Lime tree honey 1/2 kg
    Quick view

    Lime tree honey 1/2 kg

    LIME TREE HONEY FROM VALTELLINA, NET WEIGHT 1/2kg Produced and packaged by :Apicoltura ONETTI P. Via Statale ,95 Cosio Valtellino (SO)- Tel. 0342 635337 Country of origin :ITALY Storage conditions: store at room temperature in a dry place DOCUMENT ATTACHED IN SECTION (DOWNLOAD)
    €7.80Price
    Dandelion honey 500 g
      Quick view

      Dandelion 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.
      €9.50Price