Mtbaker honey co.

Mtbaker honey co.Mtbaker honey co.Mtbaker honey co.
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Mtbaker honey co.

Mtbaker honey co.Mtbaker honey co.Mtbaker honey co.

Product avalibility

As a small business, we offer limited quantities of our products at specific times of the year. We only sell honey that our local bees collect.

About

Local Honey

Gavin Lorimer

Gavin Lorimer

The Mt Baker foothills have many wildflowers that contribute to the taste and composition of our local honey, for example, Clover, Blackberry and Blueberry.

Gavin Lorimer

Gavin Lorimer

Gavin Lorimer

I started beekeeping four years ago, I maintain a dozen colonies of bees and produce raw honey for Washingtonians to enjoy.

Preparation

Gavin Lorimer

Preparation

 We are very careful to preserve the quality of our honey. We strain particulates but do not filter to ensure that pollens and fine wax are in our honey. We never heat our honey hotter than 105°F, which preserves the enzymes put there by the bees. Our honey is pure, raw, and minimally processed.

Information

Composition

Crystalization

Composition

 Honey is composed primarily of carbohydrates and water. It also includes small amounts of a wide variety of vitamins including niacin, riboflavin, and pantothenic acid along with minerals like calcium, copper, iron, magnesium, phosphorus, potassium, and zinc. Phytochemicals are found in honey originally derived from plants. These include a wide variety of phenolics, peptides, organic acids, vitamins, and enzymes that stimulate the immune system and help kill bacteria and viruses. Honey is more easily digested than regular table sugar. Its sugars (glucose and fructose) are simpler than sucrose (table sugar). 

Expiration

Crystalization

Composition

 Because of its composition and chemical properties, honey is suitable for long-term storage. The key to preservation is limiting access to humidity. In its cured state, honey has a sufficiently high sugar content to inhibit fermentation. If exposed to moist air, its hydrophilic properties pull moisture into the honey, eventually diluting it to the point that fermentation can begin. The long shelf life of honey is attributed to an enzyme found in the stomach of bees. The bees mix glucose oxidase with expelled nectar they previously consumed, creating two byproducts – gluconic acid and hydrogen peroxide, which are partially responsible for honey acidity and suppression of bacterial growth.

Crystalization

Crystalization

Crystalization

 When honey crystallizes, it is still edible and nutritious as ever. It has a very thick and grainy appearance. It also lightens in color compared to when your honey was pourable. Crystallized honey is perfectly good to eat and preferable to many people. Thankfully honey can be returned to its liquid state with little effort. Heat some water in a pot, and put your honey container in the pot of hot water until the honey turns liquid. This gentle transfer of heat to the honey helps bring it back to liquid form without overheating the honey. 

Contact Us

 (360) 961 0105  

Contact name: Gavin Lorimer

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