Our equipment is specially designed to de crystallize honey at low temperatures as well as to homogenize up to 2 tons per batch, in stirred and twin jacket heated vessels. This procedure avoids the increase in the level of the main acid that is present in the honey, the HMF (hidroxymethylfurfural).

         When honey is subject to heating for long periods or to high temperatures even for short periods, its acidity grows up severely which affects its excellent properties. Enzymes and Vitamins make the honey a unique product, with life.