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Honey Processing (Practical Action Technical Brief)
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== Quality checks == The routine quality checks on honey are a visual inspection to detect clarity, any contamination by insects or other materials such as particles of beeswax, and checking that the pack contains the correct weight of honey. In humid climates, or if a batch of honey is suspected of containing high a level of water (e.g. honey that is returned because it has started to ferment), it can be checked for moisture content. Because honey is mostly sugar (around 80%) and water (19-20%) the sugar content can be measured using a refractometer, and the value subtracted from 100 to measure the moisture content. However, refractometers are expensive and it may be more affordable to send samples to a laboratory for checking if a problem with the moisture content is suspected. If during production, the level of moisture is too high, it can be reduced by blowing air for several hours over a pan of honey using an electric fan. Honey should never be heated to remove water because this will increase the amount of HMF and significantly reduce its quality. === Cleaning === The other important quality assurance check is to ensure that the correct cleaning procedure is in place and is being properly followed by production staff. All equipment, floors and work surfaces should be washed daily with hot water and detergent, and rinsed with clean water. They should be allowed to dry completely in the air before production starts again. Cloths should not be used to dry surfaces and equipment because they can contain sugar residues that recontaminate cleaned surfaces.
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