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Suzanne's Specialties, Inc. Wildflower Honey
Wildflower Honey is the viscous, sweet liquid substance produced by honeybees from the nectar of flowers. The bees collect, transform and deposit the un-ripened honey into the honeycomb. This crude honey is subsequently extracted from the comb, heated to effect pasteurization, and filtered through a 150 micron or finer cloth.
Properties
- Physical Form
- Liquid
Product families
Applications
Food & Nutrition — Food
- Bakery
- Cereals & Snacks
- Confectionery
- Dairy
- Desserts & Fruit Preparations
- Savory & Culinary
Product Families
Food Ingredients — Taste & Flavor
- Sweeteners & Syrups
Other characteristics
- End Uses
Biscuits, Candies, Dairy Products, Desserts, Fruit Based Preparations, Ice Cream, Sauces, Snacks, Yogurt
- Functions
- Nutritive Sweetener
- Ingredient Name
- Wildflower Honey
- Labeling Claims
Kosher, Non-GMO, Not Listed In California Proposition 65; Kosher; Non-GMO; Not Listed In California Proposition 65
- Taste
- Typical
- Markets
- Food & Nutrition
- PACKAGING
- 24 lbs. Plastic Pail
- 60 lbs. Plastic Pail
- 640 lbs. Plastic Drum
- 3000 lbs. Paper Tote
- 3000 lbs. Plastic Tote
- 47,500 lbs. Bulk Tanker
- Shelf LIfe
- 12 months
- Ingredient
- Wildflower Honey
- Technology
- Food Ingredients
- Packaging Type
- Bulk
- Drums
- Pails
- Totes (IBC)
- Country of Origin
- Argentina
- Brazil
- Dominican Republic
- India
- Mexico
- Vietnam
- Storage Condition
Store away from sunlight in a cool, dry environment under ambient conditions of 10 to 27°C (50-80°F) with 70% max humidity.
- Food Ingredients Functions
- Nutritive Sweetener
- Certifications and Compliance
- FDA Compliant
- GFSI Certified
- Generally Recognized As Safe (GRAS)
- Hazard Analysis Critical Control Point (HACCP)
- Kosher
- Non-GMO Project Verified
- Food and Nutrition Applications
- Biscuits
- Candies
- Dairy Products
- Desserts
- Fruit Based Preparations
- Ice Cream
- Sauces
- Snacks
Technical data
Table 1 of 3
6 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Total Plate Count | max. 5000 | cfu/g | AOAC 966.23 or FDA BAM Ch. 3 |
| Total Coliforms | max. 10 | cfu/g | AOC 991.14 or FDA BAM Ch. 4 |
| E.coli | Negative | /25g | AOAC-RI#O50501 or V- ECPT- AOAC RI 060903 |
| Yeast Count | max. 500 | cfu/g | FDA BAM Ch. 18 or CMMEF ed. 5 Ch. 21 |
| Mold Count | max. 500 | cfu/g | FDA BAM Ch. 18 or CMMEF ed. 5 Ch. 21 |
| Salmonella | Negative | /25g | AOAC RI#121501 or V- SPT-AOAC 2013.01 |
Table 2 of 3
15 rows| Characteristic | Value | Unit |
|---|---|---|
| Total Energy | 304.0 | Kcal/100g |
| Total Fat | 0.0 | g/100g |
| Cholesterol | 0.0 | mg/100g |
| Sodium Content | 5.0 | mg/100g |
| Total Carbohydrates | 81.0 | g/100g |
| Dietary Fiber | 0.0 | g/100g |
| Sugar Content | 76.0 | g/100g |
| Added Sugar | 76.0 | g/100g |
| Vitamin D | 0.0 | mcg/100g |
| Ash Content | 0.2 | g/100g |
| Moisture Content | 18.0 | g/100g |
| Potassium Content | 50.0 | mg/100g |
Table 3 of 3
5 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Brix | min. 79.7 | % | Refractometer |
| pH Value | 3.4 - 4.6 | — | pH Meter |
| Pfund Scale | 51 - 85 | mm | Pfund Meter |
| Optical Density | 1.389 | % | Spectrophotometer |
| Refractive Index | min. 1.490 | — | AACC 68-60 |
