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Honey Supplier for Bakery And Confectionery Manufacturing

Name: Honey Supplier for Bakery And Confectionery Manufacturing
Brand: shivay export
SKU: 8612184
Availability: InStoreOnly

Shivay Export

Exporter, Wholesaler — Ahmedabad, Gujarat, India · Replies in ~24–48 hours

Export Ready

Price on request In stock

MOQ: 1 unit

Lead time: On request

GST invoice

Origin: India

Export ready

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Export Snapshot

Minimum order

1 unit

HSN Code

On request

Origin

India

Lead time

On request

Port of dispatch

On request

Packaging

Standard export packaging

Shelf life / storage

Store in cool, dry place away from direct sunlight

Export markets served

CA +15 others

Ability to customise

As per OEM brief

Values shown are for Shivay Export.

RCMC

Company Shivay Export

Shivay Export

Shivay export company in established in india Ahmedabad gujarat 2023 we have all agriculture product export all countries. We are a leading exporter of high-quality agricultural products, specializing in Banana Powder, Fullers Earth Powder, Turmeric, Turmeric Powder, Peanuts, Pearl Millet, Onion Powder, Garlic Powder, Potato Starch , Honey, Tamarind Seeds Powder, Jaggry, Spices, oilseeds, etc……  from India. Our focus is on premium quality, reliable supply, and timely delivery to meet our global customers’ needs.

Registered address: Ahmedabad, India. Industry: Agriculture & Agri Products › Agri Produce & Finished Products.

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Established

2023

Employees

1–10

GST

24BJLPV9567N2ZZ

IEC code

BJLPV9567N

Export markets

CA +15 others

Member since

Apr 2024

Turnover

$50,000 - $250,000

Incorporation type

On request

RCMC gst udyam rcmc fssai central iso spice board certificate iec

Product details

Material Composition and Physical Properties

Honey is a high-fructose, high-glucose syrup containing minor acids, enzymes and pollen fractions that influence flavor and crystallization behavior. Viscosity and moisture determine pumpability and crystallization risk—both are key parameters for bakery use. HMF level indicates previous heat exposure and storage age; low HMF supports thermal processing quality.

Functional Performance & Operational Efficiency

In baking, moisture content affects dough hydration and yeast activity; selecting a honey grade with a stable moisture band simplifies formula adjustments. Viscosity affects metering in syrup lines—lower-viscosity lots are easier to pump but may require cold storage to avoid microbial risk. COA-linked viscosity and HMF data allow process engineers to set dosing and bake profiles with reduced variability.

Processing Insight / Technical Insight

Honey crystallization is driven by glucose-to-fructose ratio and seed crystals; bakery formulators managing syrup stability should match honey grades to intended shelf-life and ambient storage conditions. For high-temperature mixing, monitor HMF to avoid off-flavors; HMF can increase with prolonged heat exposure and compromise sensory targets.

Application & Industry Deployment

Bakery and confectionery manufacturing for sweeteners — Buyer context: recipe stability and dough behavior; Technical requirement: moisture and HMF within recipe-tolerant ranges; Operational outcome: consistent bake profiles and shelf stability.
Syrup blends for beverage producers — Buyer context: pumpability and solubility; Technical requirement: viscosity and sugar-profile matched to dosing equipment; Operational outcome: smooth blending and minimal downstream filtration.
Topping and glazing for baked goods — Buyer context: glossy finish and set time; Technical requirement: controlled viscosity and crystallization behavior; Operational outcome: uniform glazing with predictable set time.

Frequently Asked Questions

What is your minimum order quantity for bulk Honey shipments? Typical MOQ for tanker or drum shipments is 1 metric tonne equivalent; smaller palletised lots can be arranged subject to packaging availability.
Do you offer volume pricing for wholesale Honey orders? Yes—pricing is volume-dependent and influenced by requested viscosity band and assay parameters; provide monthly usage for an indicative tiered price.
What moisture content is recommended for Honey used in bakery applications? Bakery formulations commonly use honey with moisture in the 16–18% range (typical) to balance sweetness and dough hydration; choose grade based on your specific recipe tolerance.
What is the typical shelf life of Honey under proper storage? When stored sealed and dry, honey remains stable for several years; monitor HMF and sensory attributes for long-term storage to confirm quality.

Description provided by Shivay Export.

Collected from Western honey bee (Apis mellifera)

100% Natural, no additives or preservatives

Filtered and packed maintaining natural nutrients

Rich in natural enzymes, antioxidants, and vitamins

Bulk packaging available as per buyer requirement

Typically 18-24 months when stored properly

Suitable for food production, medicinal, and cosmetic applications

Natural floral aroma and sweet taste

Lab tested for purity and absence of contaminants

Specifications

Bee Species