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Other methods for preparing artificial honey Food
Other methods for preparing artificial honey


  • Sometimes, the basic substance for the production of artificial honey is syrup of fructose in the 41-42 of Bome, mixed with ordinary sugar syrup or sugar molasses in different proportions. In preparing the following main features.

    Starch milk at 20-21 for Bome boiled with acids, the resulting syrup has a weak strength of 15 Bome. This fluid after neutralization is filtered through animal charcoal and filter media, evaporated in a vacuum pan to 29 from Bome and again filtered through animal charcoal. The fluid is again evaporated in a vacuum to 30 Bome, and finally put down her pot, equipped with a furnace and a stirrer. Agitators allowed into the course and treated with a concentrated solution of salt, this solution is added to the destruction of the bad taste of fruit sugar. Honey

    Then usually treated with all the usual amount of sugar syrup or a part of it and prevent it for complete mixing of the two syrups, after which the juice is filtered through a filter press, chamber which must be covered with a special dense tissue, admitted to the vacuum pan and cook until a proper density. If not all the sugar syrup was poured into the mixer, then the remainder is added to the juice in a vacuum. When the juice is evaporated up to the strength of 41-42 from Bome, it is produced in cooling vessel and give it flavor, when it has cooled to 85 . He was then poured into lime barrels.

    Value, in which mixed fruit sugar syrup and the usual sugar syrup, varies quite widely. Typically, ready-mix contain 95-96% fruit sugar syrup and 4-5% of ordinary sugar syrup, but sometimes make the mixture on 70:30. Syrups, fabrikuemye in the above-mentioned enterprises, are prepared by mixing the fruit syrup to 40-42 by Bome with molasses or honey. Method of preparation is as follows:

    Fruit sugar is obtained in barrels, stored in a warm place until it bloom, then clean out the barrel in the boiler, equipped with a coil and a stirrer. After the addition of molasses, honey and essential aromatic compounds, such as vanilla, stirring start and end it only when the entire mass is smooth, then it is cooled and poured into barrels. Mixers designed so that the air was not listed in the syrup, because then it is very difficult to remove from the product of air bubbles.

  • Artificial honey can be prepared from sugar-sugar: 2 kg of his need to quickly boil water in 0.5 liter of water, remove the foam, add 4 kg of fruit sugar syrup, boil again and remove the price. Another hot mass is mixed with a mixture of 25-30 g of lactic acid and 50 g of heliotrope essence and immediately poured into the banks. After cooling, the product obtained the banks closed.

  • To prepare the artificial honey is dissolved in a copper vessel, 30 kg of sugar, 40 kg of fruit sugar and 20 kg of inverted sugar in 20 kg of water, add 50 g of tartaric acid, and thus receive the weight of 100 kg of honey, which are colored paint and liquor flavored with the addition of strong-smelling honey or honey essence.

  • By way of Professor Rutgers artificial honey is prepared as follows. For 125 kg of artificial honey, take the 100 kg of ordinary 75-80% sugar syrup 100 g of lactic acid and 30 kg of water. After 45 minutes made by inversion (transformation) of sugar, ending at a temperature of 85 , acid is neutralized with soda.

    Crystallization is facilitated by the addition of crystals of fructose. In the inversion with hydrochloric and sulfuric acids, when heated directly by fire, can easily occur Education caramel.