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SHIVAY EXPORT presents premium Natural Honey harvested exclusively from Western honey bees (Apis mellifera). This honey is naturally produced by bees gathering nectar from diverse floral sources and converting it enzymatically to preserve rich nutrients and natural enzymes. Extracted carefully from honeycombs and filtered without any additives or heating, the honey retains its authentic aroma, taste, and health benefits. Ideal for food manufacturers, health product companies, and gourmet retailers requiring unadulterated, pure honey directly from trusted sources with guaranteed quality consistency.
Key Features
| Features | Description |
|---|---|
| Source | Collected from Western honey bee (Apis mellifera) |
| Purity | 100% Natural, no additives or preservatives |
| Extraction Process | Filtered and packed maintaining natural nutrients |
| Nutritional Content | Rich in natural enzymes, antioxidants, and vitamins |
| Packaging | Bulk packaging available as per buyer requirement |
| Shelf Life | Typically 18-24 months when stored properly |
| Usage | Suitable for food production, medicinal, and cosmetic applications |
| Flavor Profile | Natural floral aroma and sweet taste |
| Quality Assurance | Lab tested for purity and absence of contaminants |
| Attributes | Description |
|---|---|
| Bee Species | Apis mellifera (Western honey bee) |
| Moisture Content | Less than 20% |
| Color | Golden amber |
| Viscosity | Thick and smooth |
| Packaging Options | Available in drums, jars, or bulk containers |
| Storage Condition | Store in cool, dry place away from direct sunlight |
| Shelf Life | 18 to 24 months |
| MOQ | 1 unit |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
Yes, the honey is exclusively collected from Western honey bees (Apis mellifera) to ensure purity and quality.
No, the honey is filtered without heating or pasteurization to maintain natural enzymes and nutrients.
The MOQ is 1 unit, facilitating even small bulk orders for commercial buyers.
Yes, SHIVAY EXPORT offers flexible packaging options including drums, jars, and bulk containers to suit buyer needs.
The honey is lab tested for purity, moisture content, and absence of contaminants to meet international quality standards.
Brand: shivay export
Country Of Origin: India
honey supplier configured for bakery and confectionery manufacturing with emphasis on consistent moisture, HMF limits and viscosity control. Buyers are industrial bakers, confectionery formulators and syrup producers who need predictable sweetness, rheology and thermal stability during mixing and baking. The critical buyer pain point is variability in moisture or HMF level that affects yeast activity, shelf-life and browning reactions in finished goods.
Supplied in bulk drums or tanker loads with lot-specific HMF, moisture and sugar-profile data on COA. Private-label jar packing is available for finished retail formats. To evaluate supply, provide intended application (baking, syrup, glazing), monthly tonnage and preferred viscosity band to receive a sample and indicative pricing.
Honey is a high-fructose, high-glucose syrup containing minor acids, enzymes and pollen fractions that influence flavor and crystallization behavior. Viscosity and moisture determine pumpability and crystallization risk—both are key parameters for bakery use. HMF level indicates previous heat exposure and storage age; low HMF supports thermal processing quality.
In baking, moisture content affects dough hydration and yeast activity; selecting a honey grade with a stable moisture band simplifies formula adjustments. Viscosity affects metering in syrup lines—lower-viscosity lots are easier to pump but may require cold storage to avoid microbial risk. COA-linked viscosity and HMF data allow process engineers to set dosing and bake profiles with reduced variability.
Honey crystallization is driven by glucose-to-fructose ratio and seed crystals; bakery formulators managing syrup stability should match honey grades to intended shelf-life and ambient storage conditions. For high-temperature mixing, monitor HMF to avoid off-flavors; HMF can increase with prolonged heat exposure and compromise sensory targets.
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