Flavoured Honey

Reducing Sugar >78-80%      (Honey Grade)
Reducing Sugar >81-83%   (Honey Viscous Grade)
Brix- 84%
Humidity:  60 %
Amber: coloured
Flavour and aroma:  mild
Humectants properties: Good
Microbiological Requirements:
Sulphite Reducing Spores Max 10 cfu/g
Total Aerobic Mesophilic Spores Max 1,000 cfu/g
Standard Plate Counts <10,000 cfu/g
Yeasts & Moulds <1,000 cfu/g
E. Coli Nil Detected in 25g
Salmonella Nil Detected in 25g
Bacterial activity: Restricts