Honey
According to the German Honey Regulation, honey is defined as follows:
"Fluid, viscous or crystal foodstuff which is produced by bees which
take up flower nectar and other secretions from living plants, enrich
those with internal secretions and storing them in honeycombs to let it
ripen."
Honey is harvested in liquid form and usually crystallises later.
This is a natural process which depends on the two different sugar
types fructose and glucose which are contained in the honey. Varieties
with a high portion of fructose (e.g. colza, dandelion) the
crystallisation is already finalised after a couple of days. Varieties
with a high proportion of fructose (e.g. rubine) can remain liquid for
several years.
Honey varieties differ in taste and scent.
The composition of the aroma components is the deciding factor for
this. Depending which plants the bees select the nectar from,
mild-tasting, light (e.g. colza), dark or aromatic (e.g. forest honey)
honeys are created.
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