New in our range of products
Products which are new in our assortment are maked with NEW . This mark is shown at the left top of the product photo for 3 months.
If you want to find new products on our website please type the search string
!!!NEW!!!
in the search field. Important: Please use the exclamation marks exactly like this or otherwise you will get e.g. products with the text 'from new harvest' in their description!
Products at special price
In the category !!!SALE!!! you will find products that we sell at a special price.
One reason is the clearance of products that we are replacing in the range with others. These products are marked with the suffix CLEARANCE.
The marking SALE or SALE-BBD indicate a short shelf life. Detailed informations about shelf life or best before date are given at the end of our page !!!SALE!!! .
Notes to our honeys
Honey is a product of nature; its consistency (taste, colour, aroma, texture etc.) depends on of the flowers which are food for the bees. Crystallisation is totally normal and dependant on the kind of flowers and their different level of sugars as fructose or glucose as well as on other substances of content; accordingly the point of crystallisation is varying.
Especially honeys from thyme flowers solidify earlier than for example honeys from meadow flowers.
The keeping at temperatures below 18°C generally increases the crystallisation.
If honey is already solidified it can gently be warmed up in a water bath until 40°C to become liquid again.
Spread - minor quality than marmalade?
Basis for the differentiation of these sweet spreads is the law about jam and similar products. It differs between marmalade, jam, jelly etc.; everything else is called spread. So low-grade food? No! Let the differences tell their own tale:
- Marmalade consists of citrus fruits, water and sugar - nothing else.
- Jam is made of other fruits or fruit mixes, water and sugar.
- Spread can be produced of any other ingredients.
Seen from the fruits our spreads are jams, but since they contain pectin and/or citric acid as acidifier and preservative we call them spread.