Faster Product

In this case, the higher the temperature at which stored product, the faster the crystallized honey on the surface of a transparent film will make a dark color, which could vary depending on the content of fructose. This honey before serving suggestions stir. In addition, honey is often found blind spots, which forms not had time to rise crystallized glucose. These are natural processes, typical for honey. Estimates of honey on it consistency, color, smell and even taste can be enough to say for sure that it all natural. There are several indicators to ensure quality of honey.

Of course, if the honey is sold in sealed, then make it harder, but still rely on the honesty of manufacturers - a luxury, especially with regard to the cost of the product. So, if honey is crystallized, you can be sure that He insisted that if he is loose, then keep an eye carefully, there should be pieces of wax and pollen. If it is possible to buy honey , the chances to buy a good quality product increases. Appears opportunity to test, not too large in honey water content, and whether it was stored. So, a kilo of high quality honey should be placed in a jar volume 0.8 liters, if the bank is full, but still have a honey, then from such a purchase better to abstain. If the seller will allow to try honey, that will do it. Good honey dissolves in the mouth, leaving no hard crystals in the language, in addition, he has always tart taste.

To save all the useful elements that need to store honey. In the first place, this should be done in a sealed container in a dry ventilated area. It is best to store honey is suitable glass container and the air temperature of +5 C to +10 C, while next to the honey should not be any products that publish pungent smell. Natural honey quality, retaining all the nutrients, can be used not only as a remedy for a sore throat, but as a product, which is of a set of dishes. It's no secret that the honey is widely used in cooking all kinds of fruit desserts, pastries, in marinades and sauces.