Offidius - Mountain Millefiori Honey, amber with a sugary aroma - 500 gr - Made in Italy
€14.50
VAT included
Honey is perhaps one of the oldest foods and variously taken by man in history. In nature it is an infinity of varieties with more or less strong flavors, sugary, aromatic and more or less consistent. Our mixed flowers are produced in the mountains above 1100 meters above sea level where the bees have immense expanses of mountain meadows at their disposal. It is an amber honey, with a strong taste but not too much. Not everyone knows that glucose is one of the main constituents of flower honey, but is less soluble in water than fructose and therefore more prone to crystallization. Crystallization is a natural process and there are no nutritional differences between solid honey and liquid honey. Crystallization can occur between 5 ° C and 25 ° C, with a peak of 14 ° C Some have a greater tendency to crystallize than others, this depends on the different botanical characteristics.
Honey is perhaps one of the oldest foods and variously taken by man in history. In nature it is an infinity of varieties with more or less strong flavors, sugary, aromatic and more or less consistent. Our mixed flowers are produced in the mountains above 1100 meters above sea level where the bees have immense expanses of mountain meadows at their disposal. It is an amber honey, with a strong taste but not too much. Not everyone knows that glucose is one of the main constituents of flower honey, but is less soluble in water than fructose and therefore more prone to crystallization. Crystallization is a natural process and there are no nutritional differences between solid honey and liquid honey. Crystallization can occur between 5 ° C and 25 ° C, with a peak of 14 ° C Some have a greater tendency to crystallize than others, this depends on the different botanical characteristics.
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Honey is perhaps one of the oldest foods and variously taken by man in history. In nature it is an infinity of varieties with more or less strong flavors, sugary, aromatic and more or less consistent. Our mixed flowers are produced in the mountains above 1100 meters above sea level where the bees have immense expanses of mountain meadows at their disposal. It is an amber honey, with a strong taste but not too much. Not everyone knows that glucose is one of the main constituents of flower honey, but is less soluble in water than fructose and therefore more prone to crystallization. Crystallization is a natural process and there are no nutritional differences between solid honey and liquid honey. Crystallization can occur between 5 ° C and 25 ° C, with a peak of 14 ° C Some have a greater tendency to crystallize than others, this depends on the different botanical characteristics.