PACKAGING

Translucent cylindrical glass jar with hermetic metallic black capsule.

Each box contains 12 units.

包装

半透明圆柱形玻璃罐，密封金属黑色瓶盖。

每箱包含12个单位。

ORGANOLEPTIC

Colour, flavour and consistency typical of the product. All types of honey present slight variations in their appearance and composition according to the location where the honey was harvested. Slight diferences may be found even between different harvests. These variations are determined by the influence of other flowering present in its composition, soil type, climate and even handling the beekeeper (more details in product description).

感官特征

产品的颜色，味道和一致性。 根据采集蜂蜜的位置，所有类型的蜂蜜的外观和组成略有不同。 甚至在不同的收获之间也可能发现轻微的差异。 这些变化取决于其成分，土壤类型，气候以及甚至处理养蜂人的其他开花的影响（更多细节在产品描述中）。

PRESERVATION

Honey has the power of being self- preservation due to the presence of formic acid in its composition, an excellent natural preservative. No use of preservatives is required.

To preserve the honey in perfect conditions it should be stored in a cool, dry place.

Once opened, refrigeration is not necessary.

Never place a wet spoon or other wet substances into contact with honey. The contact with water causes honey to ferment and sour.

When protected from light and high temperatures, honey preserves its properties without significant changes for as long as two years.

保存

蜂蜜具有自我保护的能力，因为其成分中含有甲酸，是一种极好的天然防腐剂。 不需要使用防腐剂。

为了在完美的条件下保存蜂蜜，应将其存放在阴凉干燥的地方。

一旦打开，就不需要冷藏。

切勿将湿勺或其他潮湿物质与蜂蜜接触。 与水接触会导致蜂蜜发酵和变酸。

当避免光照和高温时，蜂蜜可保持长达两年不产生变质。

CRYSTALLIZATION

Crystallization is a natural phenomenon that occurs only with pure and raw honey.

Honey is a living food that should not be subjected to high temperatures because they destroy its nutritional value. The pasteurization process, to which many of the honey in the market is subjected in order to prevent crystallization, destroys the nutritional properties of the honey.

Raw honey (non-pasteurized) shows a natural tendency to crystallize over time especially when stored at lower temperatures.

Honey can be consumed equally in its liquid or in a crystallized state. Crystallization does not change its nutritional value.

Crystallization characteristics will vary depending on the floral origin of the honey. Honey can be reverterted to its liquid form by heating it in a water bath at a temperature not exceeding 40º C.

结晶

结晶是一种自然现象，仅在纯蜂蜜和生蜂蜜中才会发生。

蜂蜜是一种生活食品，不应该经受高温，因为它们会破坏其营养价值。 为了防止结晶，市场上许多蜂蜜所经历的巴氏杀菌过程破坏了蜂蜜的营养特性。

生蜂蜜（非巴氏杀菌）显示出随着时间的推移结晶的自然趋势，尤其是在较低温度下储存时。

蜂蜜可以在液体或结晶状态下均匀消耗。 结晶不会改变其营养价值。

结晶特性将根据蜂蜜的花香来源而变化。 通过在温度不超过40ºC的水浴中加热，可以将蜂蜜再转化为液体形式。

AWARDS

HONERABLE MENTION

National Contest, CNEMA, Portugal

奖项

荣誉奖
全国比赛，CINEMA，葡萄牙