Honey analysis

In this section, you will find all the necessary machinery for the analysis of honey. Always with the purpose of maintaining its excellent qualities and characteristics to ensure that it reaches the final consumer in the best conditions and with the organoleptic characteristics required by honey. Factors such as honey density (between 1,4 and 1,435), water content, viscosity, coloration, HMF... are very important in determining the quality of a honey.

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