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Main uses of honey are in cooking, baking, as a spread on bread, and as an addition to various beverages, such as tea, and as a sweetener in some commercial beverages.
Honey gets its sweetness from the monosaccharides; fructose and glucose and has approximately the same relative sweetness as that of granulated sugar.
It has attractive chemical properties for baking, and a distinctive flavor that leads some people to prefer it over sugar and other sweeteners.
This High-quality honey has unique fragrance, taste and consistency. Ripe freshly collected, high-quality honey at 20°C (68°F) flow from a knife in a straight stream, without breaking into separate drops.
The honey, when poured, form small, temporary layers that disappear fairly quickly, indicating high viscosity. It does not indicate excessive water content (over 20%). Honey with excessive water content is not suitable for long-term preservation.
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