KBee Honey in North Walpole | Local business

KBee Honey

Locality: North Walpole

Phone: +61 427 082 505

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24.01.2022 --Real Raw Honey Crystallizes. And That's A Good Thing-- LITTLE UNDERSTOOD. The crystallization of honey is little understood by the consuming public. Many ...assume that crystallized honey is adulterated or ‘spoiled.’ This is not so. Real, raw honey crystallizes. The crystallization process is natural and spontaneous. Pure, raw and unheated honey has a natural tendency to crystallize over time with no effect on the honey other than color and texture. What's more, the crystallization of honey actually preserves the flavor and quality characteristics of your honey. Many honey users prefer it in this state as it is easier to spread on bread or toast. Indeed, some raw honey recipes can be easier to make with partially or fully-crystallized honey and, the taste is richer. Some honeys crystallize uniformly; some will be partially crystallized and form two layers, with the crystallized layer on the bottom of the jar and a liquid on top. Honeys also vary in the size of the crystals formed. Some form fine crystals and others large, gritty ones. The more rapid honey crystallizes, the finer the texture will be. And crystallized honey tends to set a lighter/paler color than when liquid. This is due to the fact that glucose sugar tends to separate out in dehydrating crystals form, and that glucose crystals are naturally pure white. Darker honeys retain a brownish appearance. Hungry for more chemistry? Honey is a highly concentrated sugar solution. It contains more than 70% sugars and less than 20% water. This means that the water in honey contains more sugar than it should naturally hold. The overabundance of sugar makes honey unstable. Thus, it is natural for honey to crystallize since it is an over-saturated sugar solution. The two principal sugars in honey are fructose (fruit sugar) and glucose (grape sugar). The content of fructose and glucose in honey varies from one type of honey to the other. Generally, the fructose ranges from 30- 44% and glucose from 25- 40%. The balance of these two major sugars causes the crystallization of honey, and the relative percentage of each determines whether it crystallizes rapidly or slowly. What crystallizes is the glucose, due to its lower solubility. Fructose is more soluble in water than glucose and will remain fluid. When glucose crystallizes, it separates from water and takes the form of tiny crystals. As the crystallization progresses and more glucose crystallizes, those crystals spread throughout the honey. The solution changes to a stable saturated form, and ultimately the honey becomes thick or crystallized. Crystallization of honey is a gift of nature.

24.01.2022 Limited stock left in IGA Walpole. Unfortunately KBee Honey will no longer be available through this store. But! You can still buy from me direct! And it’s cheaper ... Hear from you soon KB and the bees

23.01.2022 Oh spring! The bees and I have missed you

20.01.2022 Huge thanks to my fabulous neighbours who host my bees on occasion. These girls are flat out working the clover in these hay paddocks. I still don’t have any honey for private sales, but there’s very limited supply in the Walpole IGA and at 4Sisters

16.01.2022 Merry Christmas to my hardworking bees! They’ll work through this beautiful Christmas Day to bring us some gorgeous honey.

11.01.2022 The girls are busy pollinating Neil’s avo trees and getting out into the huge jarrah flowering/nectar flow we have going on right now. Some of the bees might even be making it over to that darn leptospermum plantation too. Craft honey for sure!!!... The boys don’t actually help with the nectar harvest.

10.01.2022 Back on the shelves at IGA Walpole and Four Sisters. Limited stock though. This hasn’t been a great year for the girls to make honey. The usual trees that could be relied on to produce a great nectar flow, just didn’t. I have to be careful not to over rob them, so they have enough for themselves to last over our long cold and wet winters. Thanks for your patience

09.01.2022 Duty is not love. Love is honey, duty is white sugar- you will suffer from diabetes sooner or later. - #OSHO Raw honey is honey that hasn’t been heated or paste...urised , and it contains natural vitamins, enzymes, powerful antioxidants, and other important nutrients. Raw honey has anti-bacterial, anti-viral, and anti-fungal properties, and promotes digestive health. Raw, local honey also contains a blend of local pollen, which can strengthen a person’s immune system, and reduce pollen allergy symptoms. When #honey is removed from the hive, it needs to be strained to remove parts of bee bodies and pieces of wax. If a coarse strainer is used without heating, then the honey will contain the #pollen that was present in the original honey from the local area. If this local honey is ingested regularly, it can reduce pollen allergy symptoms in humans. By supporting #local honey producers, you can verify that the honey you’re purchasing is truly raw and has the beneficial properties that humans have used for centuries to treat many ailments. However, most commercial honey does not use the processing methods. Instead, very fine filters are used along with heat to create pasteurised honey to remain liquid on the shelf . The pasteurised, and ultra-filtered honey does not have the nutritional benefits of raw honey. Local raw honey available www.beethecure.com #honeymap goo.gl/vfhcQs

06.01.2022 Getting boxes and frames ready for when the sun comes back

04.01.2022 These are the luckiest bees in the world. A sea of pigs face for the young bees to learn their craft on (they find flatter flowers easier) and a couple of jarrah trees flowering right above them for the more experienced bee.

03.01.2022 Why Does Honey Crystallise? It is a common occurrence in household pantries. It’s probably winter, and the jar of honey that once contained molten golden honey ...has suddenly changed and become whiteish and semi-solid. This crystallisation is normal, but is usually met by distaste, as the honey-owner feels that their jar of delicious syrupy joy has suddenly spoiled. However, this process is natural, as real raw honey does crystallise. In fact, it reflects your honey is natural and good quality. In nature, honey often crystallises, or sets, in the comb. It is a spontaneous and completely natural process that sees unheated honey become more solid, change colour and form crystals. The process is not always uniform, and sometimes the crystals will form on the top section of the honey jar, while the bottom part remains liquid. Some crystals are large and gritty, while some others are fine. So, how does this occur? Honey is a supersaturated solution of three sugars: glucose and fructose and a small amount of sucrose. This natural phenomenon occurs when glucoseone of three main sugars in honeyspontaneously precipitates out of the honey solution. The glucose loses water (becoming glucose monohydrate) and takes the form of a crystal (a solid body with an orderly structure). The crystals make a lattice formation which immobilises other components of honey in a suspended structure, creating the semi-solid crystal state. The faster honey crystallises, the finer the texture will be, and as it forms crystals, the colour of the honey lightens. Despite this looking strange, there is actually no effect on the honey itself; it will still taste the same and has not deteriorated in quality in any way. Actually, this process works in the opposite way, preserving the flavour and quality of the product. As the taste becomes richer in this form, and the substance’s higher viscosity means it is easier to spread, crystallised honey is sometimes preferred by consumers, and asked for in certain recipes. It is the perfect consistency to spread on toast or sandwiches! However, if you want to reverse your honey back to its original liquid form, the honey jar can be placed in a pot of warm water and heated to a low heat until liquid again. Alternatively, the jar can just be left in a bowl of hot water for a long period of time, not on the stove element. A quick blast in the microwave for a couple 15 second intervals can also help reverse the crystal forms. Despite this returning your honey to the way it was originally, honey will re-crystallise if not used quickly. Do not despair or throw your honey away as this is when honey is (debatably) at its best and most flavoursome. See more

03.01.2022 Love ya Moby! #bees

03.01.2022 http://mobile.abc.net.au//community-outrage-over/10188068