Honey – is a food that is produced by organisms of worker bees. To this end, the worker bee, must first gather honey from the nectar of plants, which it converts to honey. During his origin, honey is blended, padevy and floral. In the last two clear, but the mixed honey, produced from a mixture of honeydew and nectar. Pad – a sweet drops that are on the leaves of trees. Created Pad insects, which in turn feed on plant juices.
The best honey is floral, namely, alfalfa, lime and so on. Honey should not have a moisture content of more than 21%, and an inert sugar not less than 79%. The main substance of honey – it is invert sugar, which consists of a mixture of fructose, glucose, and all of which are in equal amounts. Honey also has a small amount of sucrose, about 7%, as well as minerals, proteins, and aromatic pigments. No tolerance to honey impurities and signs of fermentation. Those flour products, which are prepared with honey, are very attractive, but it has a pleasant smell and taste, and that Most importantly, these products are stored for much longer. Honey is packed in special wooden tubs, or many who simply merges it into metal cans. It is worth mentioning that, because of its unique composition, honey can be used as an antiseptic.
Also in the honey created such conditions that it simply can not flourish. Artificial Honey – this is a cheap substitute honey. As with natural honey, it has a large of invert sugar. To do with boiling sugar syrup, and add food acid, the approximate temperature of the boiling range from 107 to 108 mi-mi-degree temperature, cook for about 20 minutes. At this time, the acid begins to catalyze the hydrolysis of sucrose. After that, this syrup is cooled and acid is just neutralized with baking soda. To the mixture was flavor of honey, it added a little honey. Such artificial honey, should be currently about 78% of dry matter and invert sugar quantity must be equated to the amount of natural honey. Of honey is a natural, natural antibiotic, which is actively involved in the exchange substances because of the considerable number of amino acids in it. For example, honey can be compared with the usual garlic. But compared with the garlic, honey, have a much more pleasant taste.