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COOKING USE: This product combines well with read meat plates, strong teas and bakery that inclueds fats (oils, butter).
Thyme honey from organic farming
Certified ES-ECO-019-CT
51 Items
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
| 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. |