Honey Science & Analysis — Composition, Crystallisation & Quality Testing
Honey science and analysis — composition (fructose 38%, glucose 31%, water 17%), granulation and the glucose-to-fructose ratio, HMF formation and Codex Alimentarius limits, fermentation thresholds, physical properties (pH 3.4-6.1, specific gravity 1.4, refractive index), and laboratory analysis methods including refractometry, diastase number, conductivity, melissopalynology, C4 sugar test, and NMR screening.
The Sarson Family — Pure raw honey and beeswax products from Purton, Wiltshire. Shop | Education | Swarm Collection | Contact