In the main production we are focusing on the quality of the blooms, which are obtained from fruit trees, shrubs, rapeseed, mustard, raspberry, clover buckwheat and last but not least, lime trees. Altogether it makes up an important cluster.

Before we offer our honey to our customers, we consider it to be necessary to give further information about it, in order to avoid certain misunderstandings and myths among the consumers.

Bee honey is the most famous and most important bee product. Honey is a sweet mass produced by bees from nectar or honeybees that collect bees, transformed through the secretions of the pharyngeal glands and mature store in the honeycombs. When maturing, the chemical composition also changes, especially saccharose on invert sugar and at the same time, from simple sugars, sugars become more complex.

The color of honey depends mainly on botanical origin. Bright honey is the nectar (blossom) honey and dark honey is forest honey.

Crystallisation of honey (incorrectly called "sugar making") is due to the fact that honey is a supersaturated solution of sugars. Fructose slows the crystallisation of glucose from supersaturated solutions. Hence, nectar honey also crystallises earlier as honeydew honey. It does not mean, however, that anything in the honey has been mixed up and a good beekeeper will never evaluate the work of the bees.

Bees collect and prepare honey with the utmost care as they collect it for themselves, it is just a beekeeper who could devalue honey by their bad handling or wrong manipulation.

After a while the honey starts to crystallize, this is not due to bad quality, but a natural phenomena of the honey. When liquefying the honey it is important not to heat it over 50 degrees, because then it will lose its vitamins and enzymes. The glass or honey container can  be heated in a water bath or in a thermal chamber such as a thermostated oven. Honey must not be heated in a microwave oven!

Nothing than pure honey. No extra sugar or other bad ingredients that influence the honey.

High moisture damages the honey. It is best to store the honey it in a dark, dry place up to 25 degrees. The cold influences the honey not as bad as the heat. Make sure that the honey is rather stored in a cooler area.