Journey of honey

Our production is a carefully executed process 

We have developed our beekeeping processes further than the traditional hobby beekeeping. To be able to provide our customers with the most versatile selection of special natural honeys, we have developed our beekeeping processes further than the traditional hobby beekeeping. Our beekeepers possess excellent knowledge and skills in the field because of our long history in beekeeping. We have received several prices and recognition to acknowledge our expertise.

It is commonly believed, that the consistency of the honey and how quickly is crystallizes is dependent on the handling and the quality of the honey. Actually it is completely subject to the origins of the nectar and the plants, which the bees have visited to collect it. Even a naturally runny honey will start crystallizing, if the storing temperature is under 20 degrees Celsius.

On the other hand, especially many honeys produced outside Europe in unhygienic production conditions are pasteurized, which means that they are heated to a high temperature. It creates a honey that stays runny abnormally long. Pasteurization also destroys most of the valuable nutrients in the honey (minerals, enzymes and antioxidants). The beneficial qualities of the honey are preserved in room temperature or cooler climate. But no worries, you can still put honey in your warm evening tea, as it will not lose the valuable enzymes in a few minutes.

Our honey processing

Before the spinning the beeswax seal is removed in order to expose the honey.The mother nature has created bees to be honey collectors and they produce the honey from the beginning all the way to the end. The process includes filtering, packing it up to a honeycomb and sealing it with beeswax. When the wax lid of the honeycomb is sealed, the honey is ready and packed airtight to be used as nutrition. The beekeeper removes the honeycombs from the beehive in the end of the harvesting season for spinning. Before the spinning the beeswax seal is removed in order to expose the honey. During the spinning, the centrifugal force removes the honey from the honeycombs. When the process is ready, the frames are taken back to the beehives to be used again.

During the spinning, the centrifugal force removes the honey from the honeycombs.During the spinning process pieces of beeswax are mixed with honey and therefore the honey must be filtered. Honey will stay in a container for about a week, and during that time the small wax pieces will rise and float in the surface. After filtering process the honey is ready to be packed in containers. After a week, some of the honey will be taken to a cold room and cooled down to +5 degrees Celsius, which enhances the crystallization. The crystallization process happening in the cold room creates a honey with very small crystals, which will be soft and buttery in consistency. Naturally runny honey types, like Arctic Honey and Blueberry Honey, are packed in jars in their liquid form. We always make sure that no high temperatures are used in processing honey in order to preserve all the valuable nutrients. We never heat up our honey to a damageable temperature and we use very careful warming only when it is necessary in order to be able to pack the honey in jars. There are regulations regarding the quality and processing of the honey.

Cold kneaded honey

We have developed a cold kneading procedure, that prevents the crystallized honey from getting solid. Cold kneaded honey stays softer and is easier to use. Nothing is added to the honey and it keeps all the natural good qualities in the process. Honey is always 100% natural product.

Storing and shelf life of the honey

Especially the runny honey types should be stored in the room temperature on the kitchen table or a shelf. Good storing temperature is a bit over 20 degrees Celsius. Crystallized honey can be stored in a cooler environment and protected from the sunlight. This way the honey keeps its beautiful light and even colour and does not layer up.

Well stored honey keeps its best qualities for at least two years, but usually much longer. Honey products must be labelled with a best before -date even when honey stays completely edible much longer. It does not matter for the shelf life if the honey jar has been opened, as soon as it is not exposed to moisture. Changes in the consistency or colour do not necessary mean, that the honey has gone bad. The best way to analyse the honey is to taste and smell it.

You can easily make a crystallized honey runny again by warming it up carefully in a waterbed or some other way. You can freeze honey as well. So, you can get runny honey in the autumn, freeze it and after melting it will be runny again.

Cleaning and repairing the equipment

In the winter beekeeper has time to build new beehive boxes and frames. The beekeeper has work to do even in the wintertime. The production equipment will be maintained right after the spinning and winter feeding of the bees. The wild structures and beeswax will be removed from the hive and they are sanitized and washed. The hives are inspected for damage and organized for the next season. The bees are happy to use any honey left in the honeycombs as their nutrition. Beeswax will be collected from the broken honeycombs. It is taken to be melted and pressed into new honeycomb forms.

In the winter beekeeper has time to build new beehive boxes and frames. The rims of the frames are strengthened with supportive strings and equipped with the honeycomb forms pressed from the beeswax. This process saves some work from the bees in the summertime.

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