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Honey from Sulla 500 g
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  • Honey from Sulla 500 g
€8.00
Tax included

In melissopalinologia the presence of pollen of Sulla viene considerata as index of the Italian provenance of the honey, and finally ad alcuni anni fa mieli uniflorali di sulla si producevano abbondantemente en quasi tutta la penisola mentre oggi tale produzione è limiteda alla zone collinari di Abruzzo, Molise, Calabria, Sicily and Sardegna. It colors chiaro (beige chiaro when crystallizzato), it saporates with the odor poco caratteristico (described infatti as “di miele” con leggera nota vegetale di fieno) lo rendero molto apprezzato per tutti gli usi.

COUNTRY OF ORIGIN: ITALY

Conservation conditions: keep the ambient temperature at the right temperature

Quantity
In Stock

The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.

IA 05
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