Chemically, honey is composed of 38.5% fructose, 31.0% glucose, 17.1% water, 7.2% maltose, 4.2% trisaccharides, 1.5% sucrose, and 0.5% is made up of minerals, vitamins and enzymes. The majority of honey is composed of carbohydrates.
All states in the U.S. have some level of honey production. However, the Dakotas, Montana, and other northern tier states produce the highest volume of good clover honey. To find out more where your Barkman Honey came from, visit our Traceability page.
In the United States, honey demand far exceeds supply, which makes it challenging to produce solely domestic honey.
Over time, all honey darkens, which doesn’t mean there is something wrong with it. Honey color is subject to change more quickly when it is stored at higher temperatures. One thing to note – the flavor of your honey will become stronger as its color darkens.
In its natural state, honey will eventually crystallize. It will do so more quickly if exposed to lower temperatures. Though honey is just as sweet and delicious in its crystallized form, you can easily liquefy it to make it easier to pour. To liquefy your honey simply place the container in warm water and gently heat the honey until the crystals dissolve. Never microwave the plastic bottles in which the honey is packaged, as they will melt, making the honey inedible. You can also accidentally burn yourself when handling hot plastic.
What you’re looking at is ‘honey foam,’ which is a result of the tiny air bubbles in the honey escaping to the top. This is due to air bubbles trapped in the honey during processing and packaging. When the packaged honey rests, the air bubbles work their way up to the top of the container, creating the foam. There is nothing wrong with the honey or the foam.
Higher moisture honey is less viscous than lower moisture honey. Natural honey moisture ranges considerably based on environmental conditions, such as amount of rain in the area where the bees made the honey. Thus, the consistency may slightly vary from bottle to bottle.
The label located on the bottle of honey indicates the net weight of the product. Currently, honey is measured in weight and not in fluid ounces due to the variable moisture content. Measuring honey by weight is the best way to guarantee product consistency. See our handy conversion table for more information.
Our honey is gently warmed to liquefy the crystals and to delay crystallization (solidifying). This warming process is not technically considered pasteurization since honey is naturally bacteria-resistant. Gently warming the honey allows us to create an easy-to-pour product – something most consumers desire.
We use two different processes with our honey: our filtered honey is packaged using the United States Department of Agriculture’s (USDA) approved filtration method, resulting in the removal of all or most of the fine particles, pollen grains, air bubbles and other materials. For those who desire more pollen and enzymes in the honey, our raw honey is the best option. It is strained using minimal processing that retains more natural pollen and enzymes that are typically removed from standard, filtered honey.
Honey does not spoil. However, to avoid crystallization (solidifying of honey), it’s best when consumed before the ‘Best by’ date on the cap.
Most consumers prefer their honey without pollen or other matter in it. For them we offer our Busy Bee brand. It is filtered using the United States Department of Agriculture’s (USDA) approved method, which removes most fine particles, pollen grains, air bubbles and other matter. By gently warming the honey, we’re delaying the honey from crystallizing.
If you’re wondering how pollen ends up in honey, here’s an explanation from the National Honey Board: pollen is an accidental guest in honey, brought back by the bee as a source of food for baby bees. The amount of pollen in honey is very minimal and not enough to impact the nutrient value of honey.
Natural enzymes found in raw honey can be easily destroyed when honey is exposed to high temperatures for long periods of time. Our raw honey undergoes a limited and gradual warming process. This allows us to liquefy the honey crystals, making it easy to pour while helping to protect its natural enzymes, flavor and aroma. Currently, there is no absolute temperature at which enzymes are destroyed.
All of our products are packaged in safe, FDA-compliant, 100% BPA free containers.
Please don’t heat your plastic honey bottles in the microwave. There are two reasons for this: plastic will melt causing the honey to become inedible; and the possibility of a burn injury.
Raw honey generally can be defined as honey as it exists in the beehive or as obtained by extraction, settling or straining. The commercial definition of raw honey is defined as honey obtained by minimal processing. To learn more about different kinds of honey, visit our Honey Types page.
Strained honey is honey that has been strained to the extent that most of the larger particles, including comb, propolis and other debris normally found in honey, has been removed. Grains of pollen, small air bubbles and very fine particles aren’t normally removed in this process and can be visible to the naked eye.
To learn more about different kinds of honey, visit our Honey Types page.
Filtered honey is clear, and most times, shiny honey that has been filtered to the extent that all or most of the fine particles, pollen grains, air bubbles and other matter normally found in raw honey, have been removed.
Visit our Honey Types page for more information on different kinds of honey.
There are two important criteria for determining the authenticity of organic honey:
1) The honeybees that produce the honey cannot be exposed to antibiotics or any other chemical/medicinal treatments.
2) The vegetation in the area from which the honeybees collect the nectar cannot be exposed to chemical treatments including formulated fertilizers, growth stimulants or pesticide treatments.
To learn more about organic honey, raw honey and other honey, visit our Honey Types page.