Honeybees collect nectar and pollen from trees and other plant flowers. After enriching their composition with the invertase enzyme secreted by the honeybees, they store the honey in cells. The moisture content is reduced and the honey is matured, completing the formation of natural bee honey.

Pasteurization and ultra-filtration methods can remove pollen from honey. This can cause the honey to lose many of its beneficial properties.

As Yayla Balpinari Gida, we offer unprocessed, natural, and additive-free honey in its raw form, categorized according to the flora and altitude where it is produced, and presented to consumers.

Nutritional Values of Natural HoneyHoney It consists of minerals such as natural glucose, natural fructose, iron, calcium, phosphate, sodium, chloride, potassium, and magnesium. It is also a very rich food source of vitamins B1, B2, B3, B5, and B6.

100 grams of honey contains 304 calories.

1 serving (5 g) of honey contains 15 calories. 1 tablespoon (21 g) of honey contains 64 calories.

100 grams of honey contains 82.4 grams of carbohydrates, 0.38 grams of protein, and 0.2 grams of fiber.In the Aegean, Central, and Eastern Anatolia Regions of our beautiful Anatolia - far from settlements, agricultural lands, and pesticides Our honey, obtained from mountain, plateau, and plain flowers—a region rich in plant diversity—is centrifuged under controlled conditions within the framework of the Quality Management System. After their purity is tested through laboratory analyses and their compliance with the TGK Honey Communiqué is determined, they are packaged under hygienic conditions and offered for consumption.

Balpinari Extracted Flower Honey is natural, so it may crystallize over time. This does not mean the honey has spoiled. Crystallized honey can be consumed as is or by dissolving it in water below 45 C using a bain-marie method. Honey should be stored at 18-24 C. The temperature at which the risk of crystallization is highest in honey is between 7-18 C.Crystallization does not occur at temperatures between 24 and 27 C, but spoilage due to fermentation is possible. The containers in which the honey is stored, ambient humidity, airflow, heat, and light also affect crystallization.After applying a basic classification of honey according to its source as Flower and Secretion Honey, we further classify Flower Honey according to its altitude as Plateau Honey and High Plateau Honey. Flower Honeys are classified as Multiflora, Poliflora, and Monoflora Honeys based on the diversity and density of the flora. Based on the nectar source, we also package our Monoflora (Single Flower) Honeys as raw honeys, such as: Helichrysum, Lavender, Linden, Incense (Syringa), Blackthorn, Chaste Tree, Thyme, Chaste Tree, Blackthorn, Thistle, Carob, St. John's Wort, Rhododendron, Citrus, and Eucalyptus Honeys, and present them to our customers.

Bal arilari tarafindan agaç ve diger bitki çiçeklerinde bulunan nektar ve polenler toplanarak, yine bal arilari tarafindan salgilanan invertaz enzimiyle bilesimi zenginlestirilip petek gözlerinde depolandiktan sonra, rutubeti azaltilip olgunlastirilarak dogal ari balinin olusumu tamamlanmis olur.

Pastörizasyon ve ultra filtreleme yöntemleri, baldaki polenleri ortadan kaldirabilmektedir. Bu durum, balin faydali pek çok içerigini kaybetmesine neden olabilmektedir.

Yayla Balpinari Gida olarak, isil islem görmemis, dogal ve katkisiz ballari, ham haliyle, üretildikleri flora ve rakimlara göre kategorilendirilip tüketicilerin begenisine sunmaktayiz.

Dogal Balin Besin DegerleriBal dogal glikoz, dogal fruktoz, demir, kalsiyum, fosfat, sodyum, klorür, potasyum, magnezyum gibi minerallerden olusmaktadir. Ayrica B1, B2, B3, B5, B6 vitaminleri açisindan oldukça zengin bir besin kaynagidir.

Balin 100 graminda 304 kalori bulunmaktadir.

Balin 1 porsiyonu (5 gr) 15 kaloridir. 1 çorba kasigi (21 gr) bal 64 kaloridir.

Balin 100 grami 82.4 gram karbonhidrat, 0.38 gram protein, 0.2 gram lif içermektedir.Güzel Anadolumuzun Ege, Orta ve Dogu Anadolu Bölgeleri'ndeki -yerlesim yerlerinden, tarim arazilerinden ve tarim ilaçlarindan uzakta bitki çesitliliginin bol oldugu- dag, yayla ve ova çiçeklerinden elde edilen ballarimiz, Kalite Yönetim Sistemi çerçevesinde kontrollü olarak santrifüje edilmektedir. Safliklari laboratuvar analizleriyle test edilip TGK Bal Tebligi'ne uygun oldugu tespit edildikten sonra, hijyenik sartlarda paketlenerek tüketime sunulmaktadir.

Balpinari Süzme Çiçek Ballari, dogal oldugundan, zamanla kristalize olabilir. Bu durum, balin bozuldugu anlamina gelmez. Kristalize olan ballar, bu haliyle tüketilebilecegi gibi 45 C den düsük suda benmari usulüyle çözülerek de tüketilebilir. Ballar 18 - 24 C de depolanmalidir. Ballarda kristallesme riskinin en fazla oldugu sicaklik 7 - 18 C arasindaki ortamlardir.24 - 27 C isilarda kristallesme olmaz ancak balda fermantasyon sonucu bozulmalar olabilir. Balin saklandigi kaplar, ortamdaki nem, hava akimi, isi ve isik da kristallesmeyi etkilemektedir.Ballara, kaynagina göre Çiçek ve Salgi Ballari olarak temel bir tasnif uyguladiktan sonra Çiçek Ballarini rakimina göre ayrica Yayla Ballari ve Yüksek Yayla Ballari olarak tasnif ediyoruz. Çiçek Ballari, flora çesitliligi ve yogunluguna göre de Multiflora, Poliflora ve Monoflora Ballar olarak tasnif edilmektedir. Nektar kaynagina göre Monoflora (Tek Çiçek) Ballarimizi da: Püren, Lavanta, Ihlamur, Tütsü (Bogadikeni), Karabasotu, Hayit, Keven Kekik, Çaksir, Çalti (Karaçali), Çörekotu, Devedikeni, Harnup (Keçiboynuzu), Kantaron, Komar (Ormangülü), Narenciye, Okaliptüs Ballari. gibi ham bal olarak paketleyip müsterilerimizin damaklarina takdim ediyoruz.