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HONEY PROCESSING



Our production is not a case of coincidence

hunajaaTo be able to provide our customers with the most versatile selection of different natural honeys, we have developed our beekeeping and the ways to process honey very far from the traditional beekeeping for own use. We have exceptionally much knowledge and skills because of our long experience in beekeeping. We have received several prices and recognitions to acknowledge our expertise.

It is widely believed, that the consistency of the honey and how quickly is crystallizes is dependent on the handling and the quality of the honey. It is fully subject to the origins of the nectar and the plants, which the bees have visited to collect it. Even a naturally runny honey will start crystallizing, if the storing temperature is under 20 degrees Celsius.

On the other hand, especially many honeys produced outside Europe in unhygienic production conditions are pasteurized, which means they are heated to a high temperature. It creates a honey that stays runny abnormally long. Pasteurization also destroys most of the valuable nutrients in the honey (minerals, enzymes, antioxidants etc). The good qualities of the honey are preserved in room temperature or cooler climate. On the other hand, you can put honey in your warm evening tea with no worries, as it does not lose the valuable enzymes in a few minutes.


linkous Spinning and jarring of the honey

The mother nature has created bees to be honey collectors and they produce the honey from the beginning all the way to the end. The process includes filtering, packing it up to a honeycomb and sealing it with bee wax. When the lid of the honeycomb is sealed, the honey is ready and packed airtight to be used as nutrition. The beekeeper removes the honeycombs from the beehive in the end of the harvesting season for spinning. Before the spinning the bee wax seal is removed to get the honey from the layers. During the spinning, the centrifugal force removes the honey from the honeycombs. When the process is ready, the layers are taken back to the beehives to be used again.

During the process pieces of bee wax are mixed with the honey and it must be filtered. Honey will stay in a container for about a week and during that time the small wax pieces will rise and float in the honey. At this point honey is ready to be jarred. After a week, some of the honey will be taken to a cold room and cooled down to +5 degrees Celsius, which enhances the crystallization. The crystallization process happening in the cold room creates a honey with very small crystals, which will be soft and buttery in consistency. Naturally runny honey types, like Arctic Honey and Blueberry Honey, are jarred in their liquid form. It is very well taken care of, that none of the valuable nutrients get lost during the processing in too high temperatures. We never heat up our honey to a damageable temperature and a we use very careful warming only when it is necessary for the jarring. There are regulations regarding the quality and processing of the honey.


Cold kneaded honey

We have developed a cold kneading procedure, that prevents the crystallized honey from getting solid. Cold kneaded honey stays softer and is easier to use. Nothing is added to the honey and it keeps all the natural good qualities in the process. Honey is always 100% natural product.


Storing and storage life of the honey

Especially the runny honey types should be stored in the room temperature on the kitchen table or a shelf. Good storing temperature is a bit over 20 degrees Celsius. Crystallized honey can be stored in a cooler environment and protected from the sunlight. This way the honey keeps its beautiful light and even colour and does not layer up.

Well stored honey stays good for at least two years but normally even longer. Honey products must be labelled with a best before-date even when it stays edible even longer. It does not matter for the storage life, if the honey jar has been opened, if it is not exposed to moisture. Changes in the consistency or colour do not necessary mean, that the honey has gone bad. The best way to analyse the honey is to taste and smell it.

HunajaYou can easily make a crystallized honey runny again by warming it up carefully in a waterbed or some other way. You can freeze honey as well. So, you can get runny honey in the autumn, freeze it and after melting it will be runny again.


Cleaning and repairing the equipment

The beekeeper has work to do even in the wintertime. The production equipment will be maintained right after the spinning and winter feeding of the bees. The wild structures and bee wax will be removed from the hive and they are sanitized and washed. The hives are inspected for damage and organized for the next season. The bees are pleased to use any honey left in the honeycombs as their nutrition. Bee wax will be collected from the broken honeycombs. It is taken to be melted and pressed into new honeycomb forms.

Beekeeper has time to build new beehive boxes and layers in winter. The rims of the layers are strengthened with supportive strings and equipped with the honeycomb forms pressed from the bee wax. This bottom material saves some work from the bees in the summertime.

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