- Specialists in drying honey
Welcome to NZ Honey Processing
Fermenting Honey
Fermenting Honey is a major issue for any beekeeper when it occurs and occurrences are on the rise.
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Left untreated your honey will:
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develop dangerous pressures within the drum as CO2 is produced which can result in exploding drums
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acquire sour and undesirable flavours and aromas rendering it unsuitable for human consumption
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turn from a clear liquid into a dense foam which will negatively impact the packed honey resulting in a foamy layer at the top of the jar.
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If your honey has a moisture content higher than 19% it's at a high risk of fermenting.
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The result of all this? You could lose as much as 50% the value of your honey when you try to sell it.
We Can Help!
The standard approach to fermented honey is to pasteurize it in a plate heat exchanger. While this might stop the fermentation it wont remove any of the foul flavours, take out the CO2 foam and most importantly remove the water. This means it can easily be re infected and start fermenting again.
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We have developed a proprietary drying process that treats all the symptoms of fermentation and does it rapidly.
Our process:
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Rapidly removes the water ensuring your honey is not damaged at all.
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Pulls out the strongest most volatile flavours and aromas helping remove the fermentation taint.
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Remove all the gasses and bubbles produced during fermentation to produce a clear wholesome looking honey.
Over a period of 18 months we have been continually developing and improving our process to make it safer and quicker so we can provide the best service possible.
During this process we have done extensive testing of MGO, DHA and HMF and have validated with confidence the efficacy and safety of our process. During processing we expect to see at max 1 to 4 HMF points increase and we generally see a minor increase of DHA and MGO as the honey becomes more concentrated.
Contact us today to discuss getting your fermented Honey sorted!