Prodotti in vetrina
Miel de cerise 500 g
IA 09
8,60 €
TTC
Le miel de cerise a une couleur claire, presque grisâtre une fois cristallisé ; l'arôme, initialement doux et avec une note amère, rappelle les noyaux de cerises ou les amandes amères.
PAYS DE PRODUCTION : ITALIE
Conditions de stockage : Conserver à température ambiante dans un endroit sec
Le processus de cristallisation du miel
Tout miel peut se présenter sous forme cristallisée à l'exception du miel d'Acacia, du miel de Châtaignier et du miel de miellat qui ont généralement tendance à ne pas cristalliser.
La cristallisation du miel est un processus naturel qui peut se produire au fil du temps. Lorsque le miel contient plus de glucose que de fructose, il est plus susceptible de cristalliser. La cristallisation commence lorsque les molécules de glucose s'agrègent pour former des cristaux. Ces cristaux se diffusent à travers le miel, donnant à la solution une consistance plus épaisse et plus granuleuse.
La vitesse et l’étendue de la cristallisation dépendent de divers facteurs, notamment la température et la composition du miel.
La cristallisation peut prendre des jours, voire des semaines, pour se développer pleinement.
IA 09
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Le miel de cerise a une couleur claire, presque grisâtre une fois cristallisé ; l'arôme, initialement doux et avec une note amère, rappelle les noyaux de cerises ou les amandes amères.
PAYS DE PRODUCTION : ITALIE
Conditions de stockage : Conserver à température ambiante dans un endroit sec