Fructose 25kg

01 · WHY FRUCTOSE

It is honey's own sugar, and it does not crystallise in the container

Honey is mostly fructose and glucose, and of the two fructose is the one that does not crystallise: that is why a high-fructose syrup stays liquid in the cold and remains available as temperatures drop, while a pure sucrose one tends to grain. The bee also absorbs it directly, without spending her own invertase splitting it — which is exactly the work sucrose gives her.

02 · HMF, WHICH HERE BARELY EXISTS

Under 0.40 ppm to start with

Hydroxymethylfurfural appears when a sugar is heated or ages, and its toxicity depends as much on concentration as on how long the bees have been eating it. This fructose starts at under 0.40 ppm, two orders of magnitude below where the discussion begins. That gives you headroom: what it rises to afterwards depends on how you treat it. Dissolve with minimum heat, do not boil and do not acidify without a formula that justifies it.

03 · HOW TO USE IT

Weigh, log the batch and make only what you will use

It goes into syrups and energy pastes formulated with intent, and it pays to weigh every component and note the recipe with its batch number: working by eye makes it impossible to repeat a feed that worked and hard to trace a problem. Make up what you can feed soon, with potable water and clean utensils, and discard any mix with foam, a sour smell or signs of fermentation.

04 · BEFORE YOU BUY

It is a feed raw material, not a complete feed: it supplies energy and nothing else — no protein, no lipids, no vitamins. If what the field lacks is pollen, this does not solve it. And like any powdered sugar it is hygroscopic: sack closed, dry scoop, close it again as soon as you measure.