Honey is a useful product containing vitamins B1, B2, B6, E, K, C, provitamin A-carotene, folic acid. There are a lot of types of honey and it differs in color, taste and smell depending on the melliferous plant, the nectar of which was collected by bees. Crystallization of this product is a natural process that inevitably occurs, in terms of timing, depending on the type.
Instructions
Step 1
Ripe and high-quality honey does not drip from a spoon, but is wrapped around it in a viscous, viscous mass. When transfused, it forms waves.
Step 2
The product should be uniform in color and have a pronounced odor.
Step 3
In case you see two layers, liquid at the top and thick at the bottom, this honey is immature and contains a lot of moisture. A good product with uniform consistency.
Step 4
Too white honey hardly pretends to be 100% natural, which means that bees were fed with sugar syrup during the honey period.
Step 5
Good crystallized honey is not difficult to determine, take a few crystals and rub between your fingers - the crystals should melt.
Step 6
The quality can be determined by dissolving the delicacy in hot milk - if the milk curdles, then the product is diluted with sugar syrup and citric acid.
Step 7
When good honey is added to hot tea, the color of the tea becomes darker and no sediment remains.
Step 8
Authenticity can be an aqueous solution of honey iodine. A fake product will give blue streaks, which means starch has been added to it.
Step 9
If you are worried that the honey is too liquid, release a raw chicken egg into it, if the egg does not sink - the product is of high quality and good.
