Batch #

Results for batch #

Honest

Pollen

Undamaged

HMF

Verify the honey is undamaged by heat. HMF below 10mg/kg is best.

Traceable

Location map

See the apiaries where the honey comes from.

We analyse the following parameters for every batch of honey to ensure it meets the identification claim on the label.

Colour_

The colour of honey is measured on the Pfund scale where 0 is colourless and 140 is so dark brown it's nearly black.

Moisture_

The moisture in honey affects its viscosity and keeping qualities. It should be below 19 and lower is usually better.

Glucose_

One of the two main sugars in honey, glucose is the main sugar in honey that crystallises.

Pollen_

The key pollen in honey comes from the flowers the nectar is gathered from, so is a key indicator of the source of the honey.

Fructose_

The other main sugar in honey, fructose absorbs moisture from the air in humid environments and also provides much of the sweetening power of honey being 1.7 times sweeter than sucrose (table sugar).

Total Pollen_

Total Pollen is the number of pollen grains per 10 grams of honey and shows that the honey hasn't been over filtered. Some manufacturers filter pollen out to control crystallisation but this is removing a natural part of the honey and would no longer considered to be honey in most countries.

Sucrose_

Sucrose (normal table sugar) should normally be below 5%. It occurs naturally in the nectar bees collect from flowers and some plants have more than others.

HMF_

HMF is an indicator substance that accumulates in honey and increases rapidly with heating. Our average is 5, the NZ average is 22 and the EU regulates below 40.

Maltose_

Some honeys have higher levels of maltose and this helps with their identification.