FEATURES OF HONEYCOMB HONEY (BRESCA)
During the precious time of collection, a part of the honeycomb cells filled with honey natural, is intended to cut into small pieces rectangular, for later packaging and sale to the end customer, which you will be able to relish this natural honey, fresh and pure straight from the hive.
The botanical diversity that inhabits the heterogeneous landscapes of the traditional mountain of aragon, provides for the bee the necessary ingredients to produce a pure honey of hues, aromas and flavors varied, depending on the floral composition prevailing at the time of the pecoreo and post-harvest. It is a honey, pure and natural obtained with great boldness, to apply the ancestral method of the transhumance in order to achieve this the best pollen, nectar and honey-dew from the flowers of plants in each zone and season. T
Thyme, rosemary, oak and lavender compete in fight unequal, by attracting the attention of the tireless bee gathering nectar essence of flowers, various, to produce an exquisite amalgam of honey multifloral species of plants basically mountain; it is for this reason that we speak of features that are very ambiguous, formed by diverse colors ranging between níveos, amber and ochre, delicious flavors sweet – anacarados intensity floral variable and extraordinary floral aromas and persistent .
EXCELLENCIES OF HONEYCOMB HONEY (BRESCA)
Our honey a natural choice in honeycomb form (bresca), like the rest of natural products (pollen, royal jelly, propolis,…), is collected by our bees in landscapes in peninsular unparalleled, that is why, it is a compendium of all the requirements necessary natural to be considered as a product of pure excellence:
• Raw: it keeps intact all the vitamins, minerals, nutrients and enzymes, as well as their taste and smell, having not been subjected to never-to-process over-temperature (over 40°), or pasteurization.
• Pure: in the process of production and management, there are no factors other than the nature itself provides, obtaining the honey from the hives by the bees, pollen and nectar from flowers of native species, and secretions of plants and sucking insects, which will be subsequently subjected to natural processes of transformation and storage in the combs inside the hive.
• No added sugars: our honey is pure essence, and as such it is produced by the bee in the hive, full of natural sugars, themselves of a natural honey not altered.
• Non-homogenized: it is never subject our honey to mixing processes of different geographical origins, or floral, because our ongoing goal is to maintain the essence and purity from the source to the palate of the consumer.
• Not filtered: never the filter, because in this way we retain all the natural qualities of the source, thus achieving an excellent natural product unmatched.
Natural honeycomb Honey (bresca) collected by our bees have unique qualities, in such a way that if we want to make the most of it, it is advisable to take them directly, savoring them in your mouth as long as possible before eating. To make them more manageable in those cases that they prefer diluted, it is recommended that as much heat the “water Bath” at temperature that never exceed 40 degrees to avoid the loss of attributes.
HONEYCOMB HONEY (BRESCA), WHERE APPLICABLE?
The natural honey in the form of a honeycomb is produced as a result of the libation to extract pollen and nectar by bees, mainly in the flowers of the plants of thyme (Thymus vulgaris L.), rosemary ( Rosmarinus officinalis) and wild flora, varied native typical of highlands and mountains (lavender, savory, etc.), and their subsequent transformation and deposition in the cells of the structure to such effect made within the hive (also used to house the brood of worker bees and drones, by varying their size according to need).
With respect to the most representative flora of the mountains of aragon, are the plants of rosemary, evergreen shrub, eminently mediterranean, growth habit, is very branched and look woody, whose leaves of dark green color by the beam and níveas on the lower surface are presented elongated, small and numerous; its flowers are of purple color snow-white-blue.
As for the thyme, we talk about plants of high rusticity, and one of the most significant exponents of the mediterranean flora of Spain. Develops in the form of kills low with woody stems, small leaves, linear, aromatic and tiny flowers violaceous – whitish, sometimes pink, which emerge during late spring and beginning of summer, attracting the attention of the indefatigable bee pecoreadora.
HONEYCOMB HONEY (BRESCA), ETYMOLOGY AND HISTORY
The term “honeycomb” comes from the suffix “-al =a place where abounds”, located on the word “bread” from the Latin “panis”. As to the second meaning of “bresca”, has its origin in the celtic language “brisca” (also used in the language of gaul as “brisco”) which means “brittle”. The honeycomb such as is presented in the nature dates back to prehistoric times, appearing in several cave paintings showing bees pecoreando around the hive.
Perhaps more interesting was the evolution of how the man tried to tame the mother nature, studying the dimensions of the cells of the honeycomb to achieve in this way, the greatest amount of honey possible in a single hive. Already in the II century to. C., Zenodorus of Sicily showed that for a circle given, the hexagon had a greater capacity than the equilateral triangle and the square, admiring again the great strength that he possessed a honeycomb of very light structure. In the 500 d of C.,
Pappus proves that the bees optimizaban the use of wax in the hive to form hexagons of the great capacity of certain characteristics. Much later, in the SEVENTEENTH century, Kepler was the first to see the diamonds on the basis of the construction of the cells, individual of the bresca, and later the Italian astronomer Maraldi studied the cells of the honeycomb and concluded that all the funds had virtually the same wingspan, working apostille and supposedly improved on what exact measures are concerned, by the French naturalist, Reaumur, and his mathematician friend Koenig.
In 1842 the German Kretchmer had the first razor blade of honeycomb artificial improved afterwards by many others, until the professor belgian U. Baudoux experimented up to the amazing limit of get 750 cells per decimeter square, launching its product at commercial level, beekeepers desirous of innovations, although the reality was quite different, giving rise to many of the current problems of mites, parasites of the honey bee within the hive.
COLLECTION AREA: SPAIN (PLACES SEVERAL MONTE (ARAGON)
Unique rugged hills of the community of aragon, rough and authentic, survive wedded to a land sober and strong that it transforms their cries essences of plants, splashing indefinitely in places barely passable for the human being. From the narrow pre-Pyrenees and north punished by the hard winter, charging down the extreme aridity of the environment, until to arrive at the suffered desert of Los Monegros, and fall to the extreme natural beauty of the garden around the Laguna de Gallocanta, to finally culminate in a mountainous area typical of teruel, which houses botanical surprises and river is unsurpassed.
Lavender, oak, savory, and a myriad of wild plants of porte low typical of the mountains and low mountain in aragon, accompanying regio romero and the splendid thyme in their everyday life through the lands of this magnificent region.
RECIPES WITH HONEYCOMB HONEY (BRESCA)
CAKE NATURAL HONEY: Take a bowl and mix 2 tablespoons of heather honey, 2 honey of eucalyptus and 2 of honey of orange blossom, add 1 cup of milk of birdseed and 1 tablespoon butter; mix until homogeneous dough and add gradually 3 cups of fine flour of spelt, half a teaspoon of propolis, a quarter of a teaspoon of grated lemon rind and a tablespoon of baking powder, mixing the set with movements rhythmic.
Add the mixture to a mold very flat, previously greased with butter and flour, and place in the oven at 350 degrees F approx until the whole acquires texture semiseca, unroasted. Leave to cool and place a thin sheet rectangle on a piece of bresca of the same size, as waffle and double. On the whole, scatter a few grains of pollen, and ready!!!!!!
We have achieved a snack very full ideal for athletes and to take during the always hard changing of the seasons. If we want to take it with us for rapid consumption, to cut a piece of 1.5 cm x 1.5 cm, add a small drop of royal jelly and we already have a great candy very appealing to children. Butchering bits tiny, and leaving them in the refrigerator for a while until they harden, we can use them as a great candy-natural honey.