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Processing

Lavorazione del mile - prodotti CMA

Among the foods of natural origin with predominantly sugar composition, honey is certainly one of those which use the minimum number of technological steps before being launched into the channels of commerce in order to reach the end of these tables of consumers. Paradoxically, it could be said that the overall product quality honey can be considered the higher the fewer processing and manipulation tools are used before its final packaging.

A parameter is related to the freshness of the honey. The freshness of honey is to be understood, just as the word says, such as the ability to maintain over time the physico-chemical properties and organoleptic characteristics that are proper to the time of harvest and could fail just as a result of processes of technological not carried out correctly that honey may suffer.

These characteristics seem to play an increasingly important especially in countries with advanced economies, where the consumer is willing to support higher costs in order to find and acquire a superior product compared to others available on the market.

We can say that honey is at its peak quality when is extracted from the combs, then every process technology that will be submitted during the honey that is in the collection and marketing will only have a negative impact on the organoleptic and physico-chemical parameters at the expense of quality and naturalness that distinguish the original product.

It 'important to know which processes normally undergoes honey. These are: the extraction, by uncapping of boxes containing the honey, the honey extraction, filtration (ie removal of impurities that may be present), decanting and finally the packaging that can be performed manually or with special machines invasettatrici.

After each harvest, during the bee season is necessary removal of the supers, whether they are full or because it is important not to mix different honeys. This step is therefore very delicate and must be made with specific timing in order to produce "good" monofloral honey honey.

The operation involves removing the supers, separating them from the hive.

To make this simple but important task that implies the removal of bees from the shallow box before collecting honey, with the use of 'bee escape, a type of diaphragm is interposed between the hive and the honey combs a few days prior to sampling of the latter; for the structure that it has, facilitates the flow of the bees from the hive shallow box and makes very difficult the passage contrary.

Another tool, mostly used by professional beekeepers, is the air blower, it necessarily must be used in the presence dell'escludi-queen, otherwise there could be a risk to blow away from the shallow box the queen.

These two techniques in no way be prejudicial and modify the physico-chemical and organoleptic characteristics of the honey.

The honeycombs must be removed when the cells that contain the honey are operculate to be not less than three-quarters of the totality of the honeycomb; ie at the moment in which the honey contains water to 18% and thus results to be completed the transformation of the nectar. All this blocks the so-called phenomenon of fermentation of sugars direct result of the high moisture in honey.

Deposited the supers in the laboratory, begins the process of processing of honey. The first step is the uncapping, namely the removal of the thin layer of wax (operculum) that bees deposited on each cell of honey, to protect the same.

The process involves removing the frames one by one from the shallow box and remove the operculum. The frames can be completely opercolati or only in part.

Lavorazione del miele - prodotti pitarresi

The frakno is placed on the bench disopercolatore of stainless steel for the removal of the wax operculum. Now frakno containing honey is positioned and ready to be disopercolato using special tools that can vary in preference beekeeper: fork and / or knife, it can be as simple or with thermostat, heating the blade that facilitates the procedure illustrated . Said operation is performed on both sides of the frame, the end result is that sottostante.Ora can pass to the next stage which is that extraction of honey from honeycombs.

You will now have the frames completely uncapped (ie without the thin layer of protective wax), ready to be placed in smielatore. In a few words now frakno is removed from the chassis disopercolatore to be placed in smielatore.

Lavorazione miele - magazzino CMA

The smielatore is nothing more than a large cylindrical vessel of stainless-steel (according to the rules sanitation), which can have different capacity (12, 18, 24, 32 frames), in which are housed the "rakes" in which, Normally, the frames are arranged so radiale.Dopo having filled the smielatore of frames, begins the real extraction phase: the same is initiated by means of an electric motor (or with a crank, in the case both manual), the Internal rotation axis allows the extraction of the honey by centrifugal force. Honey slamming against the walls, cola, accumulating at the bottom of smielatore. The honey is extracted, however, at this stage, still raw, as it contains a lot of impurities, mainly represented by wax particles. The next step in the discharge of extracted honey that is thanks to a tap on the side of the smielatore. With an adjustable valve, the honey is drained into a container, usually a plastic bucket, adapted to contain food, on which is placed a stainless teel mesh, loosely knit, which allows a first coarse filtration of the product. Now honey is temporarily stored in the can. In the next phase will be cast in ripeners (or decanters), but may be one further operation of filtering, much finer than the one just described.

Decanting is a phase where the honey 'mature', honey it is stored in stainless steel containers of various capacities and for a natural physical process, it tends to purify themselves, ie all small particles in solution still come to the surface together with the 'air that honey had absorbed during previous manipulations (the honey extraction and filtration). At the end of this process that usually takes about 20/30 days, you will observe on the surface of a white foam which is removed with a special blade also known as'' skimmer. With the elimination of the foam closes the process of craftsmanship of honey.

Honey is ready to be put into jars.

The text of this page comes from the website: www.apicoltura2000.it

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