Description
ApiCandy
— Sugary complementary feed
Candy for Bees
Exclusive origination from non-GMO beet sugar, low water content and high fructose content are the superior quality characteristics of ApiCandy
How to use it
Open the package and feed as is to bees
Composition
Beet sugar (sucrose); Beet sugar syrup (fructose/glucose); Water
Advantages
The low water content (3%), besides being cost-effective for the beekeeper, prevents the candy from hardening during the winter or liquefying during the warmer months
The high fructose content (7%) ensures a soft, pasty consistency throughout the entire shelf life of the food
The exclusive derivation from beet sugar gives the bees only sugars they can fully metabolise. No sugars other than those found in honey are present. Again, this results in a convenient choice for the beekeeper because there is a higher nutritional intake
ApiCandy is processed at low temperatures, which means that hfm is practically undetectable at the time of packaging. This is very important, because it means that even at the end of the product's shelf life it will still be low levels, far below the legal limits.
Apicandy comes in two formats, 1 kg and 2 kg, to meet all the beekeeper's needs
Packages
1 kg bags in boxes of 12 pieces
2 kg bags in boxes of 6 pieces
Shelf-life
Best before 2 years from packaging date
Frequently Asked Questions
What is the economic advantage of low water content?
Water is a generous component in many candied fruits. Apart from providing no nutritional value, it affects the final weight and thus also the cost of the candy. ApiCandy has 97% dry matter, which means that the cost is only derived from the raw material and sugar processing.
How to read a technical datasheet?
The technical datasheet is very important; it is the product’s identity card if it is filled out thoroughly by the manufacturer. From reading it, it is possible to tell, for example, whether the candy is composed only of beet sugar. The presence of only the sugars glucose, fructose and sucrose is an indication of this exclusive derivation. The possible presence of other sugars suggests that maize syrup, for example, has been introduced in the processing, with the introduction of sugars that are not metabolised properly by bees and therefore do not provide any nutritional value, but once again affect the final weight and thus also the cost of the candy.
What is HFM and why are low levels important in candy?
Hmf (Hydroxydomethylfurfural) is a sugar degradation product that is toxic to bees and reduces their longevity. It is created naturally over time and its formation is accelerated by high temperatures, as well as by the presence of acidic environments.
