June 12, 2018
Candi is prepared from centrifugal honey of the first grade or from invert sugar or powder. To prepare candy you need to take only table centrifugal honey of very good quality, in which there is no disease of foulbrood.
It is better that it is honey from the area in which no diseases of the bees were found. If candy is made from powdered sugar or sugar, then such raw materials should not contain starch. The fact is that it does not have a detrimental effect on the queens, but if you cook candy with starch, then the queens can be sent for short distances.
Prepared raw materials from honey or invert sugar should be heated to 60 degrees, so that it melted, and then allow it to cool to 38. Next, you need to add a little sugar powder. The mass should be stirred with a strong spoon. Powder should be added in as much as the honey can absorb into itself.
After the mass thickens to such a state that it will
On average, the ratio of invert sugar and honey to sugar powder is 2 kg per 5 kg. Stirring on the board on average should take 40 minutes. If you manage to cook candy correctly, then it retains its shape, not sticky and does not flow out of the holes in the cage with the uterus.
Ready food should be moved to tin cans, which are tightly closed. In the period of wet and hot weather, you should add a little more sugar to the candy. In a very hot summer, you should increase the amount of powdered sugar from 5 kg to 6 kg.
A very successful recipe for Candy
It is important that the candy is rather soft and moist, but in no case becomes sticky until the end of the shelf life.
Кормим пчел весной.