It is obtained without any intervention in the bees' production processes. It is 100 natural. It is prepared by collecting wildflowers from the high plateaus of Anatolia. It is edible, made from honeycombs made by bees that feed on the floral flora found in the high mountains of Turkey's Agri and Erzurum regions.
Our Analysis Reports
Raw CombHoney is sampled from honey produced during the harvest season thanks to the diligence of our bees and the great dedication of our beekeepers. All our honey is analyzed in accredited laboratories at regular intervals.
All of our purity analyses, based on the Turkish Food Codex Honey Communiqué, are available alongside the products. If we consider these parameters in honey individually:
Proline value
Raw CombIt is an amino acid that is dominant in our honey. Its amountRaw Combis a quality criterion of our honey. A high or low proline level is an indicator of whether the bees are obtaining nectar from nature during the honey production period.Raw CombThe required proline level, according to the Turkish Food Codex Honey Communiqué, is at least 300 mg kg. AccordinglyRaw CombThe level in our honey is 400 mg kg.
Diastase value
Raw CombThis is the most abundant enzyme in our honey. This enzyme is produced and transferred by bees during the maturation of the honey.Raw CombThe value of this enzymeRaw Combis an indicator of whether the honey has been heat treated. According to the Turkish Food Codex Honey Communiqué, the diastase value must be at least "8". AccordinglyThe value in our Raw Comb Honey is "16".
Humidity valueindicates the amount of water.
Raw CombIt plays an important role in determining the maturity and shelf life of honey.Raw CombWhen honey is placed in the cells by the bees, the humidity level is approximately 0-35 . Bees reduce this humidity level below 0 by balancing the hive temperature and beating their wings. The maximum humidity value according to the Turkish Food Codex Honey Communiqué is 0 .Raw CombThis ratio is 0 for our honey.
Electrical conductivity
Raw HoneycombIt is measured to determine the mineral and acid content in honey.Raw HoneycombElectrical conductivity can vary depending on the amount of organic acids, minerals, and protein contained in honey, resulting in the distinction between secretion and flower honey. According to the Turkish Food Codex Honey Communiqué, the electrical conductivity of flower honey should not exceed 0.8 mS cm.Raw HoneycombThe electrical conductivity value of our honey is 0.17 mS cm.
Free Acidity and pH
Raw HoneycombThe organic acids, minerals, protein, and carbohydrates found in honey are the main elements determined by their content.Raw CombThe acids found in honey not only affect the taste and flavor of honey, but alsoRaw CombThey also prevent the growth of microorganisms in honey. According to the Turkish Food Codex Honey Communiqué,Raw CombThe free acidity value of honey should not exceed 50 meq kg.Raw CombThe free acidity value of our honey is 12 meq kg.
Hydroxymethyl furfural (HMF)
Raw CombThe HMF ratio in honey andRaw CombThe amount of HMF increases with the effect of parameters such as heat treatment of honey and prolonged storage in adverse conditions. HMFRaw HoneycombIt is formed by the condensation of the carbonyl groups of reducing sugars in honey with the amine groups of amino acids and proteins. HMF valueRaw HoneycombIt is an indicator of the freshness of honey. According to the Turkish Food Codex Honey Communiqué andRaw HoneycombThe HMF content in honey should not exceed 40 mg kg.Raw HoneycombThe HMF content in our honey is 1.2 mg kg.
C4 and Delta C13 values
Raw HoneycombC13 analysis in honey is the most commonly used test for the determination of cane sugar, corn-based sugar, and glucose-based sugar. This is a common method. It considers the different photosynthetic cycles of plants and, based on the ratio between isotopes of honey protein,Raw HoneycombIt provides information about whether honey has been adulterated. According to the Turkish Food Codex Honey Communiqué,Raw HoneycombThe C4 sugar content should be at most 7 as a result of the process between the C13 honey and protein fractions.Raw HoneycombThe C4 sugar content in honey is 0.11 .
Sugar profile analysis
Raw HoneycombBecause honey is a carbohydrate food, its dry matter content is approximately 99 . 95 of this consists of Fructose and Glucose.Raw HoneycombThese two monosaccharides, which give honey its flavor, are formed by the inversion of sucrose found in the nectar of plants or in the secretions of insects living on plants, using the invertase enzyme. According to the Turkish Food Codex Honey Communiqué, the sugar profile and ratio for flower honey is at least 45g per 100g, and the Fructose Glucose ratio is between 1.0 and 1.4.Raw HoneycombThe Fructose Glucose ratio in our honey is 65.6 and 1.2.
Honey should not contain sucrose. The bee inverts the nectar it collects, breaking it down into fructose and glucose until no sucrose remains. The presence of sucrose in honey is an indication of adulteration.
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Antibiotic, Naphthalene, and Pesticide Analysis:Raw Comb Honey is a completely natural and additive-free honey produced in modernized hives in natural environments.The Turkish Food Codex Honey Communiqué states that pesticide residueis 10 µg kg. Raw CombNo residue was detected in our honey.According to the analysis results of Sulfonamide Group, Tetracycline Group, Penicillin Group, Macrolide Group antibiotics, and Naphthalene, Raw Combwere not detected in our honey.
