How to choose, store and use honey?Honey - very useful product if it is qualitative. And how to define its quality?
In - the first, honey has to be mature. Bees work on nectar about a week: evaporate water, enrich with enzymes, split difficult sugar on simple. During this time honey is drawn. The ready-made product of a bee is sealed wax lids - such honey possesses all properties and can long be stored.
Very often beekeepers pump out honey during a medosbor, without waiting for its ripening, from - for shortages of sot. Content of water in such honey sometimes twice exceeds norm, it is a little enriched with enzymes and sucrose, quickly sours.
To define a honey maturity, it is warmed up to 20 degrees, mixing a spoon. Then the spoon is taken out and begins to be rotated. Mature honey wells up on it. From time it can become candied, it is normal. If you want to transfer it to a former state, warm up slightly on a water bath. But sometimes it provokes a further souring.
We check quality further.
Each grade of honey has the coloring inherent only to it. Flower honey - light-yellow color, lime - amber, ashen and clover - transparent as water, buckwheat has different shades of brown color. Honey, pure without impurity, is, as a rule, transparent, whatever color it was.
the Honey incorporating additives (sugar, starch, other impurity), mutnovat and if attentively to look narrowly, then in it it is possible to find a deposit.
Careless beekeepers do not take out bees for collecting nectar, and just feed them with sugar. Sugar honey - artificial. There is nothing useful in it. Such honey unnaturally white.
the Real honey differs in fragrant aroma. This smell is incomparable. Honey with impurity of sugar has no aroma, and its taste is close to taste of the sweetened water.
Take On viscosity honey on test, having lowered a thin stick in capacity If it is the real honey, then it lasts after a stick a long continuous thread and when this thread is interrupted, then it entirely will fall, forming a turret, a pagoda which then will slowly disperse on a honey surface.
False honey will behave as glue: plentifully will flow down and drip from a stick down, forming splashes.
On a consistence
At the real honey it thin, gentle. Honey is easily pounded between fingers and absorbed in skin what you will not tell about a fake. The forged honey structure rough, when grinding on fingers has lumps. to
Before buying in the market honey for emergency, take the product which was pleasant to you from 2 - 3 constant sellers. To start grams on 100. At home do the recommended tests of quality and only then buy it for the future from the same sellers.
Check whether water and sugar
for this purpose on the sheet of low-grade paper which well absorbs moisture are added to honey, drip honey. If it spreads on paper, forming damp spots, or will even filter through it - it is the wrong honey. In the real honey water is absent. Honey with syrup has the increased humidity - it can be checked the next way. Lower a bread piece in honey, and in 8 - 10 minutes get it. In qualitative honey bread will harden. If on the contrary, it was softened or at all crept away, then before you no other than sugar syrup.
Define whether there are in honey a starch and
chalk It is possible to dilute a little honey in a small amount of the distilled water and to drip there 4 - 5 drops of iodine. If solution turns blue, so for production of this product used starch. It is clear, that not bees. And having dripped in the same solution instead of iodine several drops of acetic essence, you will check honey for the content of chalk. If it is there, solution will hiss.
Learn whether there are in honey other impurity
for this purpose take the heated delay (from a stainless steel) and lower it in honey. If on it sticky alien weight - before you a fake under honey if the delay remains pure - natural honey or, in other words, full hangs. add
To a cup of rather weak warm tea a little what you bought under the guise of honey. If you were not deceived, tea will darken, but the deposit at the bottom is not formed.
How to store the bought honey?
Honey cannot be stored in metal ware as the acids which are contained in its structure can give oxidation. It will lead to increase in content of heavy metals in it and to reduction - useful substances Such honey can cause unpleasant feelings in a stomach and even to lead to poisoning. Honey is stored in glass, clay, porcelain, ceramic and wooden ware.
as a part of honey - 65 - 80% of fructose and sucrose, it is rich with vitamin C, besides, it contains almost all minerals. Therefore, using honey with warm water or warming the candied honey, you do not bring temperature to 60 degrees - it is a limit after which the structure of honey breaks up color changes, aroma disappears, and vitamin C which can contain in honey for many years collapses half and more.
honey grows turbid over time and gets denser - and it is a sure sign of high quality. But not how mistakenly consider many that honey deteriorated.
Even if later your honey did not thicken years, so it contains a large amount of fructose and, alas, does not possess curative properties. Sometimes honey in a storage time is divided into two layers: gets denser only from below, and from above remains liquid. It means that it unripe and therefore it needs to be eaten as soon as possible - unripe honey is stored only several months.
than What honey is better - mountain or, we will conditionally tell, flat?
do not fall into a trap when you are tried to be convinced that mountain honey is better than that which is collected by bees on our open spaces. Any particular advantages at mountain honey before “ flat “ no. Quality of honey and a concentration of useful substances in it depends only on decency and knowledge of the beekeeper, and also on an ecological situation of the area of collecting honey. Here, however, there is a difference between the honey collected in the pure environment and what bees collected from beds of the industrial enterprise. But also here everything depends on the beekeeper. Conscience should not allow it to earn on “ industrial “ honey.
whether Can buy honey privately? Only if are sure by
that you buy. The most often meeting falsifier of honey - sugar syrup. Quite often dilute with the same syrup immature honey to give it missing sweet.
In the market nobody will allow you to make experiments, but will allow to try. Often on a small piece of paper drip honey for tasting. It is quite enough to make other experiment. Being going behind honey to the market, take with yourself an indelible pencil. Smear a pencil honey on a piece of paper, you can a finger, and on “ honey “ try to write to a strip something an indelible pencil. If in several seconds the inscription or stains of blue color is shown, you can surely and loudly tell the seller (that other buyers heard) that at a product there are a starch or flour. If there is no indelible pencil, also the iodine droplet will approach. The same blue shade at the offered honey unmistakably will define starch and flour in a product.
So the wrong honey is done not by the so wrong bees as Winnie - Down claimed. Be vigilant.