Fermentation starts at 20% perhaps even slightly less.
n or constituent unique to honey may be removed except where unavoidable in the removal of foreign matter. Chemical or biochemical treatments shall not be used to influence honey crystallization.
(a) Moisture Content – No water may be added to honey in the course of extraction or packing for sale or resale as honey. Honey shall not have a moisture content exceeding 23%.
(b) Sugars Content.
1. The ratio of fructose to glucose shall be greater than 0.9.
2. Fructose and Glucose (Sum of Both) shall not be less than 60g/100g.
(c) Sucrose Content.
1. Honey not listed below shall not be more than 5g/100g.
2. Alfalfa (Medicago sativa), Citrus spp., False Acacia (Robinia pseudoacacia), French Honeysuckle (Hedysarum), Menzies Banksia (Banksia menziesii), Red Gum (Eucalyptus camaldulensis), Leatherwood (Eucryphia lucida), Eucryphia milligani – not more than 10g/100g.
3. Lavender (Lavandula spp) and Borage (Borago officinalis) – not more than 15g/100g.
(4) Name of the Food.
(a) Products conforming to the standard of identity as adopted in this rule shall be designated ‘honey’. Foods containing honey and any flavoring, spice or other added ingredient or if honey is processed in such a way that a modificatiohttps://www.flrules.org/gateway/readFile.asp?sid=2&tid=6512985&type=1&File=5K-4.027.htm