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COOKING USE: This products combines well with legume, cold salads, humus.. rabbit meat plates.
Chestnut honey from organic farming
Certified ES-ECO-019-CT
COLOUR: Ambar to dark ambar. Brown grey tones on the top area of the jar.
AROMA: Floral aroma, with a clear and stong woody component, like dry wood.
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: Chestnut forests in the moutain range of north Catalonia, and north west of the peninsula and Andalusia.
PRODUCTION TIME: 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 | Mínim 70 (mm Pfund) |
| Características Fisico-Químicas: Humedad | Máximo 18% |
| Características Fisico-Químicas: Fructosa+Glucosa | Mínimo 60% |
| Características Fisico-Químicas: Sacarosa | Máximo 5% |
| Características Fisico-Químicas: Conductividad Eléctrica | 0,80 (mS/cm) |
| 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. |