Description
Bulk Honey Raw Clover – 5 gallons
Honey, Raw, Clover
Raw Honey in it’s natural state, varies in color and flavor with each small,
hand extracted batch. Why does the color change from batch to batch?
The color of the honey is directly related to the kind of flowers the bees
have been visiting. Clover honey is very light colored (often called “white”
honey) and is very mild. The Wildflower Berry honey can be anywhere from
medium dark to very dark and has a stronger flavor than Clover Honey.
Nutrition Facts
Serving Size: 1 Tbsp. (21 g)
Nutrient Amount %DV
Calories 90
Calories from Fat 0
Total Fat 0 g 0%
Saturated Fat 0 g 0%
Cholesterol 0 mg 0%
Sodium 0 mg 0%
Total Carbohydrate 23 g 8%
Dietary Fiber 0 g 0%
Sugars 22 g
Protein 0 g
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
What makes Honey Raw? Raw Honey is kept below 120 degrees F. (below pasteurization
levels). When Honey is heated above 140 degrees, the enzymes are killed,
and the nutritional value is lessened. Most honeys in the store are pasteurized
or flash-pasteurized to keep them from crystallizing (also called sugaring).
Also, because these sugars are not filtered, it is possible you will find
specks or other small impurities in the honey — things that came with
the honey when the grower extracted it from the hive.
What do I do if my honey is crystallized? Be happy! Now you know that
your honey is in it’s natural raw state! To get your honey back to liquefied
form, set the container of honey is warm water — 120 degrees or less (about
what is comfortably warm water for your hand). Do not put the honey in
the microwave, as it will have a tendency to get too hot and then not
have the beneficial properties of raw honey.
There are four different “sugars” in honey, and each sugar determines how
easily the honey crystallizes. For example, Canola Honey (which we do
not carry) crystallizes very quickly, while sweet clover doesn’t crystallize
very easily — all due to the kind of “sugars” in the honey.
How long will honey keep? Forever. Once it crystallizes, it has the natural
preservative qualities of sugar.
