Monofloral Honey It has a bright amber color ,tones of caramel and great fluidity. Aromatic to white flowers and kitchen herbs such as fennel and rosemary. Once perceived on the palate it stands out for the fluidity of light texture with a final citrus and floral flavor ,resulting on the unique attributes such as elegance and distinction of our Top Quality Honey. Ideally to be mixed with fresh goat cheese, mango and ham. HONEY BLACK PATAGONIA Raw Natural Hidroxymenthylfurfural Water Content Color PH UNIT mg/kg g/100g mm MINIMUM VALUE 45 3,50 MAXIMUM VALUE 10 18% (80 Brix) 70 5,00
MAIN FEATURES It has an intense light amber color and medium to high density. Floral aromas, caramel in addition to defined notes of native forest It is an unctuous honey of great depth and character, has great texture and a great permanence of flavor in mouth. Ideally to be eaten with natural yogurt, granola, fruit or simply to be mixed with figs. The native origin of Andes Honey is from the Andes mountains range. It has a dark colored honey with a conductivity higher than 0.5 Ms / cm. HONEY BLACK ANDES Hidroxymenthylfurfural Moisture Color Conductivity UNIT mg/kg g/100g mm ms/cm MINIMUM VALUE 85 0,85 MAXIMUM VALUE 10 18% (80ºBrix) 150
Multifloral Honey is 100% natural and its origin is from the hills of the Andes Mountains Range from the Central Valley of Chile, areas free of all contamination. It flowers from November to March. This type of honey can be differentiated by its color. MAIN FEATURES It has a light color, this honey has a high intensity of aromas reminiscent of blueberries, dried leaves and berries. Once perceived on the palate has a very good fluidity ,rich texture and a pleasant freshness that balances the sweetness of this honey. Ideally to be eaten on granola and nuts or pancake HONEY GOLD Hidroxymenthylfurfural Moisture Secrose Value F/G Color UNIT mg/kg g/100g - - mm MINIMUM VALUE 5 1.20 60 MAXIMUM VALUE 10 18 - - 85
We offer multifloral Honey, which are produced by bees from the flowers of fruit trees and vegetables.
