Reference: 10709
Brand: Muria Bio
ORGANIC TOPPED LAVENDER HONEY 470g
COOKING USE: It combines well with teas, bread and butter.
Topped lavender honey from organic farming
Certified ES-ECO-019-CT
€11.55
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ORGANIC ORANGE HONEY 470g
COOKING USE: This product combines well with warm milk, teas, fresh cheese, canned anchovies, duck meat stews or recipes and mild ice creams.
Orange honey from organic farming
Certified ES-ECO-019-CT
Description
COLOUR: Very clear amber
AROMA: Floral aroma, whit a characteristic citric component, reminding us of orange blossom, very intense and lasting.
HOW TO USE: On its own or dissolved in cold or hot drinks, and as an ingredient in any type of sauces, cooking recipes, cosmetic recipes an dietary complement food preparations for the health of people or animals.
PRODUCTION AREA: Mediterranean strip from Tarragona, Levante, Murcia and south of the Iberian Peninsula.
PRODUCTION TIME: Early spring
ALLERGENS: It does not contain allergens.
GLUTEN: It does not contain allergens.
TECHNOLOGICAL TREATMENTS: Warming to at most 45ºC.
PRESERVATION CONDITIONS: Keep at room temperature in a cool and dry place.
LIFESPAN OF THE PRODUCT: Two years, and without exceeding 40 mg/kg HMF
Product Details
10703
8431523107037
DEFAULT_MPN
872 Items
New
Data sheet
- Características Fisico-Químicas: Color
- Maximo 45 (mm/Pfund)
- Características Fisico-Químicas: Humedad
- Máximo 18,5%
- Características Fisico-Químicas: Fructosa+Glucosa
- Mínimo 60%
- Características Fisico-Químicas: Sacarosa
- Máximo 10% (En años de floraciones rápidas, el % inicial puede ser más alto, pero recupera los valores normales pasados unos meses)
- Características Fisico-Químicas: Conductividad Eléctrica
- Máximo 0,40
- Características Fisico-Químicas: Acidez Libre
- Máximo 50 (meq/Kg)
- Características Fisico-Químicas: HMF
- Máximo 40 (mg/Kg)
- Características físico - químiicas: Antralinato de Metilo (ppm)
- Mínimo 1,5
- Características Fisico-Químicas: Diastasas
- Mín. 8, o bien Mín. 3 si HMF menos de 15 ppm
- Características Microbiológicas: Aerobios mesófilos (31 1ºC)
- Máximo 10000 ufc/g.
- Características Microbiológicas: Enterobasteriaceae totales
- Ausencia/g.
- Características Microbiológicas: E.coli
- Ausencia/g.
- Características Microbiológicas: Salmonella-Shigelia
- Ausencia/ 30g.
- Características Microbiológicas: Mohos y levaduras
- Máximo 300 ufc/g.
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