Process of production of Honey

North Macedonia

Company name: Svetlovir

LTD

Factory name: Same as

company

Contact: Oliver Jovanovski

+38975902227 Viber/Whatsapp

+38979247015

Beekeeper: Cvetan Vrazhivirski 1000 Skopje, North Macedonia

The production of high quality honey begins in the apiary. Honey should be produced in
warehouse hours, and not in fertile ones, in which the litter was raised. Honey from litter
clocks contains more pollen, which makes it difficult to filter, and from old clocks, it darkens.
Centrifuge if sealed for 2/3 hour. In this way, the amount of water below 20% is guaranteed.
Before centrifugation, the clocks are unsealed by hand with a beekeeper's fork, a
beekeeper's knife or special utensils heated by steam or electricity. Sometimes automatic
clock opening machines are used, which are characterized by high productivity.
Centrifugation

Honey is extracted from the honeycombs by centrifugation. The centrifuge is a large sheet
metal cylinder. The shaft passes in the middle of the cylinder, and a tap is placed at the
bottom. Cassettes are attached to the shaft, into which open clocks are inserted. The shaft,
and together with it the cassettes, are driven manually or electrically. Due to the centrifugal
force, the honey is shaken out of the cells and flows through the walls to the bottom of the
centrifuge.

There are two types of centrifuges, horizontal and radial, depending on the position of the
cassettes. They are radial with a larger capacity and can hold up to 60 clocks at a time. The
 centrifugation time depends on the viscosity of the honey, which further depends on the
type of honey, the percentage of water and most of all on the temperature. To speed up
centrifugation, the clocks should be processed as soon as they are removed from the hive
or the room in which they are centrifuged is heated.

Purification of honey
The honey is purified to remove mechanical impurities and air bubbles created by
centrifugation. Under the centrifuge tap, a double strainer is placed, which serves to remove
coarse impurities (wax particles, bees, larvae, etc.), ie. the first purification of honey is
performed. The final purification is in processing plants, where honey is placed in special
precipitators (cauldrons) that can also be used for maturing honey. During deposition, lighter
impurities and air bubbles float to the surface, and heavier ones fall to the bottom. The
process is faster the higher the temperature. Therefore, honey is usually precipitated by
melting crystallized honey by heating.

Liquid honey should be heated to 38 ° C before settling. This temperature is maintained by

heating the precipitator with hot water or steam. Purification in this way is relatively slow. In
order to remove impurities faster, purification installations are used with special filters that
are centrifugal or work under pressure, and air bubbles are removed by means of a
vacuum. In that case, pre-heating of honey is also necessary. After settling, the impurities
are removed.
During precipitation, not only the removal of impurities is performed, but also the
stratification of honey. In the upper layer, honey is collected with a higher percentage of
water, and in the lower layer, honey is denser. The difference in the amount of water
reaches 2%.
Packaging of honey
The containers in which the honey is kept must be clean and dry. The most suitable are
dishes made of stained glass or enameled. If baked clay vessels (jars) etc. were to be used.
they should be solidly glazed. Wooden barrels are also possible, but only from dry wood
that does not contain more than 20% moisture, provided that it does not give off smell and
color. Therefore, coniferous wood is out of the question due to its specific odors, and oak
due to its tannin content, which gives it a black color. Metal containers, ie metal barrels are
not considered at all, unless they are thoroughly coated with a neutral coating on the inside,
which prevents direct contact with the metal. Plastic containers are also used. Concrete
pools, lined on the inside with glass plates or ceramics, can also be used for storing large
quantities.

Accessories, as well as all handling containers, which come into direct contact with honey
must also not be made of metal, unless it is coated with a neutral material (enamelled or
coated with plastic).

Packaging of honey is usually done automatically by volumetric dosing in metal, glass or

plastic containers of different sizes (from 20-30 g to 300 kg), depending on its purpose.
Honey is poured while it is warm, because that reduces its viscosity.
Honey storage
It is known that honey can be preserved for a very long time under favorable conditions.
And it was found in a completely good and preserved condition, even ten decades old.

Storing honey is extremely important for maintaining its sensory properties and high quality.
The composition and properties of honey allow it to be stored for a long time without any
special worries. Regardless of that, unfavorable storage conditions (high temperature and
humidity) can lead to significant changes in the composition, to the development of
fermentation processes and other undesirable changes.

Moisture absorption. One of the very important conditions for preservation is protection from
moisture. Honey is a very hygroscopic substance, it absorbs moisture, which provides
favorable conditions for the development of various bacteria and yeasts, which cause the
breakdown of all substances of organic origin. Therefore, the more food a food contains, the
more it is susceptible to faster spoilage.

Honey fermentation. The microbiology of honey is determined by the high concentration of

sugar. Microscopic examination of water can detect various microorganisms (primarily
yeasts) that under certain conditions cause the fermentation (fermentation) of sugar. Based
on scientific tests and checks, it has been determined that the cause of honey fermentation
is yeast of the genus Zigosacharomycas. In connection with that, the question could be
asked why honey does not boil in honeycomb cells, bearing in mind that it contains a higher
percentage of water. This can be explained by the fact that the temperature in the hive is
around 30 ° C, and even slightly higher, which is unfavorable for the development of fungi,
 while the favorable temperature for their development is between 11 and 19 ° C. Therefore,
neither lower nor higher temperatures provide favorable conditions for the development of
yeast. Therefore, a temperature between 5 and 10 ° C is recommended for storing honey.
The room where the honey is stored should be dry, with good ventilation, shaded.

Storage conditions. Deterioration of honey quality can be avoided if it is kept at

low
temperatures (below 19 ° C) and in dry and clean rooms. The relative humidity should
be
around 60% and in no case higher than 80%.

It is recommended that honey be kept in glass, plastic, enamel or wooden containers, which
are preferably hermetically sealed. Honey should not be stored indoors together with other
foods with a strong odor, because it has the ability to absorb odors. The honey in the
honeycomb is kept in the same conditions, whereby the honeycomb should be wrapped in
cellophane.
Consistency of herbs, latin names:

Tillia Spp.

Taraxacum officinale Weber

Salvia officinalis L.

Lavandula Spp.Hellianthus Annuus

Phacellia tanacetifolia Benth.

Paliurus Spina Christi ..ETC 128 Types

Analysis report:

Energy 288 kcal/1229 kj 58 kcal/246 kj

Fat (g) 0 0

Carbohydrate (g) 78.4

Fructose (g) 47.2 %

Glucose (g) 34.4 %

Sucrose (g) 1.4 %

Other constituents

Water (g) 17.0 %