Company Information
Member Since 2 Years
Nature of Business Manufacturer Year of Establishment 2022Ask for more detail from the seller
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| Raw Honey | |||
| Â | Â | Â | Â |
| S.No. | Test/Parameter | Limit/Standard | Remark |
|  | Density | g/cm³ | 1.38 - 1.45 |
| Â | Consistency | - | Viscous, free from fermentation and granulation |
|  | Viscosity | mPa.s | Min 2000 at 20°C |
| Â | Crystallization | - | Should not crystallize |
| Â | Color | - | Light amber to dark amber |
| Â | Flavor | - | Characteristic floral flavor |
| Â | Odor | - | Pleasant, characteristic floral aroma |
| Â | Transparency | - | Clear, may contain air bubbles |
| Â | Â | Â | Â |
| (B) CHEMICAL PARAMETERS: | Â | ||
| Â | Fructose-Glucose Ratio | - | Min 0.95 |
| Â | Total Reducing Sugars | % | Min 65% |
| Â | Sucrose Content | % | Max 5% |
| Â | Moisture Content | % | Max 20% |
| Â | Hydroxymethylfurfural (HMF) Content | mg/kg | Max 80 |
| Â | Acidity (as formic acid) | meq/kg | Max 40 |
| Â | Ash Content | % | Max 0.5% |
| Â | Electrical Conductivity | mS/cm | Max 0.8 |
| Â | Total Carbohydrates | % | Min 75% |
| Â | pH | - | 3.4 - 6.1 |
| Â | Proline | mg/kg | Min 180 |
| Â | Â | Â | Â |
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Â | Total Plate Count (TPC) | CFU/g | Max 1000 |
| Â | Yeast and Mold Count | CFU/g | Max 100 |
| Â | Coliforms | MPN/g | Absent |
| Â | E. coli | MPN/g | Absent |
| Â | Salmonella | - | Absent |
| Â | Clostridium perfringens | CFU/g | Absent |
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