Mount Scott Honey | Food and drinks company
Mount Scott Honey
Phone: +61 417 418 860
Reviews
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24.01.2022 There is a perception that honey that crystallizes has "gone bad" or that it is a sign of contamination. No! It's actually a sign of high quality honey. Don't throw your crystallized honey out, unless you like to waste delicious food. Honey is a super-saturated solution of two sugars: glucose and fructose. Since it's super-saturated, it's a natural chemical process that some of the sugars eventually come out of solution. Honey will even crystallize when it's still in the comb.... Three things make honey more likely to crystallize: Temperature The ratio of glucose and fructose in the honey Pollen Let's break down what's happening in your honey, and what you can do about it. Temperature Honey will crystallize in the hive if the temperature goes below 10C, and honey will crystallize in your containers if you have a cold cupboard cabinet. Finding a warmer spot to store your honey will slow crystallization. It's fairly simple to turn your honey back into a smooth liquid again by heating it. The best way to do this is by to put your honey in a bowl of warm water and slowly letting it warm up. Microwaving overheats the honey and doesn't heat evenly, so that's not recommended unless you are in a hurry. The problem is, as soon as your honey cools down, it will begin slouching back to chunky again. The simplest way to deal with this is to embrace your lovely honey lumps, and acquire a taste for crystallized honey. After a few sessions of heating and cooling, your honey will loose that wonderful aroma of summer, and just become yellow sugary goop. If you really must have smooth runny honey, try heating a smaller batch, rather than the whole container. Honey also keeps best in glass, rather than plastic, and glass is much better for reheating. The ratio of glucose and fructose in the honey Honey is a super-saturated solution of two sugars: glucose and fructose. The proportions of these two sugars are characteristic of the plants the bees fed on to make their honey. It's the glucose that crystallizes, so some types of honey are more resistant to crystallization because they have low glucose. Canola and clover honeys crystallize quickly; and blackberry honeys crystallize slowly. There really isn't an easy way for someone who isn't a honey foodie to know which honeys crystallize faster or slower, but this is a good excuse to experiment with the flavors and aromas of different plant honeys. So at time your Mount Scott Honey may crystallize don't its because we only have high grade 100% honey thats only been filtered to remove wax particles.
21.01.2022 Recently split hives going well in todays inspection.
13.01.2022 Local Maianbar Honey for sale 500g jars $8 Central West NSW Box tree Honey for sale 500g jars $8. All of our Honey is cold extracted and 100% pure Honey.... Pickup Maianbar. Can drop off to Bundeena See more
10.01.2022 Beeswax available in 100g blocks $4 each or 3 for $10
08.01.2022 Snapped this pic during hive inspections today. The Queen with some nurse bees
