MIEL DE TOMILLO ECO
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ORGANIC THYME HONEY 470g

10705
Muria Bio

COOKING USE: This product combines well with read meat plates, strong teas and bakery that inclueds fats (oils, butter).

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Thyme honey from organic farming

Certified ES-ECO-019-CT

€11.55
Tax included
Quantity
31 Items

Description

COLOUR: Amber sometimes with red tones.

AROMA: Characteristic aroma, floral but with a strong phenolic component, very strong, 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: Warm and dry limestone areas of Lerida and Spanish central plateau.

PRODUCTION TIME: Late spring early summer. 

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
10705
8431523107051
N/A
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31 Items
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Data sheet

Características Fisico-Químicas: Color
40 - 80 (mm Pfund)
Características Fisico-Químicas: Humedad
Máximo 17,80%
Características Fisico-Químicas: Fructosa+Glucosa
Mínimo 60%
Características Fisico-Químicas: Sacarosa
Máximo 5%. (En años de floraciones rápidas, el % inicial puede ser más alto, pero recupera los valores normales pasados unos meses)
Características Fisico-Químicas: Conductividad Eléctrica
Mínimo 0,40
Características Fisico-Químicas: Acidez Libre
Máximo 50 (meq/Kg)
Características Fisico-Químicas: HMF
Máximo 40 (mg/Kg)
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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