Honey lines

Six lines, one application each

Every line is specified for one production process. Choose by what your honey has to do, not by price: the wrong honey costs more than the price difference.

Each line has its own colour on labels, documents and this site. Order by colour if you like: the red one is always Bakery Base.

Certified and compliant

OrganicEU organic, LT-EKO-001
Halalhoney is halal by nature
Kosherkosher honey on request
Lab testedevery batch, FoodQS Germany

Functional Bakery Glaze Colour code: Rose, for frosting and cream Cakes, creams, glazes. Slow crystallisation keeps the surface glossy. Moisture18.5 %HMF< 30 mg/kg
Universal blend Bakery Base Colour code: Red, for crust and oven Bread, buns, biscuits. Stable Maillard browning, EU raw material. Moisture18.0 %HMF< 30 mg/kg
Functional Bakery Gingerbread Colour code: Plum, for warm spices Gingerbread and spice cakes. Dark buckwheat blend, pollen analysis per batch. Moisture17.5–18.5 %HMF< 30 mg/kg
Clean guarantee Mead Colour code: Royal blue, for the mead hall Meaderies. Lab data on every batch, Lithuanian traceability. Moisture17.5–18.5 %HMF< 10 mg/kg
Clean guarantee Ferment Colour code: Green, for living cultures Kombucha, sourdough, fermented drinks. Organic only, minimal processing. Moisture18.5–19.5 %HMF< 10 mg/kg
Universal blend Marinade Colour code: Charcoal, for grill and smoke Marinades, BBQ sauces, glazed meat. Pasteurised, EU origin, neutral aroma. Moisture18–19.5 %HMFNot specified

What do you make?

Pick your product to see the right line and what happens if you use another one.

Glazes and creams

Use this lineBakery Glaze

Slow crystallisation and microfiltration keep the surface glossy.

If you use another line

Bakery Base: crystallises faster, the glaze goes matte.
Mead: not pasteurised, crystallises sooner.
Ferment: minimal filtration leaves the glaze cloudy.

Specification

Bread and buns

Use this lineBakery Base

Predictable Maillard browning and a neutral profile at volume pricing.

If you use another line

Bakery Gingerbread: too strong, dominates the taste and colours the crumb.

Specification

Mead

Use this lineMead

Low HMF and an antibiotic screen on every batch keep the yeast working.

If you use another line

Bakery Base: higher HMF inhibits the yeast and fermentation stalls.

Specification

Kombucha and ferments

Use this lineFerment

Organic, minimally processed, pollen kept for the culture.

Specification

Marinades and sauces

Use this lineMarinade

Pasteurised, EU origin only, neutral aroma that leaves your recipe alone.

Specification

Gingerbread and spice cakes

Use this lineBakery Gingerbread

Dark buckwheat blend with pollen analysis on every batch gives colour and depth.

If you use another line

Bakery Glaze: too light, the gingerbread comes out pale.

Specification

Compare specifications

Typical values. Batch values are stated in each Honey Passport.

Line	Application	Moisture	F/G ratio	Colour	HMF	Processing
Bakery Glaze	Cakes, creams, glazes	18.5 %	≥ 1.3	Light	< 30 mg/kg	Microfiltration
Bakery Base	Bread, buns, biscuits	18.0 %	1.1–1.2	Light–medium	< 30 mg/kg	Standard
Bakery Gingerbread	Gingerbread, spice cakes	17.5–18.5 %	1.0–1.3	Dark	< 30 mg/kg	Minimal
Mead	Mead, hydromel	17.5–18.5 %	1.1–1.3	Light–medium	< 10 mg/kg	Cold, 10–15 °C
Ferment	Kombucha, fermented drinks	18.5–19.5 %	1.0–1.2	Medium	< 10 mg/kg	Minimal, organic
Marinade	Marinades, sauces	18–19.5 %	≥ 1.3	Medium	Not specified	Pasteurised

Not sure which line? Ask us.