Propolis in honey
Blossom honey with propolis extract

Description
Honeybees discovered the resinous coatings of young buds on deciduous and coniferous trees as a raw material for propolis. Mixed with their own secretions, this creates a high-quality natural substance that has allowed honeybees to protect themselves to this day. Propolis gives this high-quality blossom honey its characteristic flavor.

Ingredients & Nutritional Information
Ingredients: Blossom honey*, propolis extract

*from controlled organic production

Nutritional information per 100g: Energy 1411 kJ/335 kcal; Fat 0.2 g, of which saturates < 0.1 g; Carbohydrate 83.5 g, of which sugars 81.5 g; Fiber 2.0 g; Protein < 0.1 g; Salt < 0.1 g

Further product information
Propolis in honey

Organic certification body: DE-ÖKO-001

Allergens: none

Important: Ensure a balanced and varied diet and a healthy lifestyle! Like raw food, this product is not suitable for infants under 12 months.

Name and address of the food business operator: HOYER GmbH, Steinbruchstrasse 18, D-82398 Polling

Propolis

protective substance of the bees
Honeybees collect not only nectar and pollen but also resins from various plants and trees. They process these with their own secretions to create the unique natural product: propolis.

This is how our bees still protect themselves from bacteria, viruses, and fungi. Many bees live together in close quarters in the hive, at around 37°C and in humid air. To prevent [the spread of bacteria/fungi],
To prevent diseases from spreading, the bees distribute the protective resin throughout the hive and use it to seal small cracks.

The protective resin has been used since ancient times, and even the ancient Egyptians valued it.

What makes our honey so special
Certified organic for 30 years

We offer exclusively honey from controlled organic beekeeping.

Quality that tastes good
Bottled with love and care by hand here in Polling, Upper Bavaria.
Purely natural
HOYER honey is not filtered by machine and thus retains all its valuable properties.
With the power of nature
Since 2004 we have been operating with our own green electricity from solar energy.

Why are some honeys liquid and others creamy?
Honey is clear and viscous when the beekeeper extracts it from the honeycomb. And all honey eventually forms crystals that cause it to solidify. Depending on the honey's composition, this transition (crystallization) from liquid to solid can occur within a few days to several months. The crucial factor is the ratio of the two sugars, glucose and fructose. The more glucose (dextrose) a honey contains, the faster crystals form. The more fructose (fruit sugar) it contains, the longer the honey remains liquid. A ratio of approximately 1:1, as found in rapeseed honey, for example, means very rapid crystallization within a few days. In contrast, with a predominant fructose ratio of about 1.5:1 (e.g., acacia honey), the honey remains liquid for months or even years.

What is the best way to store honey?
Honey has an almost unlimited shelf life thanks to its high sugar content and natural antibiotic properties. Nevertheless, a few basic rules should be observed, particularly regarding enzymes and taste:

Store in a dark place
Avoid direct sunlight at all costs.
Store at temperatures between 10° and 20°
Always store in a dry place and tightly closed.
Depending on its glucose content, liquid honey can begin to crystallize after a longer period. To liquefy the solidified honey again, it is sufficient to gently warm it in a water bath at a maximum temperature of 40°C.

Why does HOYER offer honey from other countries?
Germans are among the world's top honey consumers, averaging 1.0 kg per capita per year. Domestic production is insufficient to meet the high demand for this sweet treat due to climatic conditions. Only about 15,000 to 20,000 tons of honey are harvested annually in Germany, while approximately 80 percent of the honey consumed is imported from regions around the world with optimal climatic and botanical conditions for multiple harvests per year. Thus, much of the honey imported to Germany comes from the warmer countries of Europe, as well as from Central and South America.

We owe it to the diverse climatic conditions and the resulting flora that honey can be "harvested" somewhere in the world all year round. This not only provides a year-round supply of honey, but also an unparalleled variety. Honey can certainly be compared to wine in this respect: its origin – both botanical and geographical – is crucial for the taste, color, and consistency of this natural product.