Jakobsens

The production and bottling takes place according to quality procedures set out in collaboration between quality advisors and the company.

The honey is received in barrels and tanks. To ensure traceability, each batch of honey is given a unique identification number. At the same time, samples of the honey are taken for  sensory testing.

On pouring, the consistency, taste and scent are assessed – factors that are important in determining the further process.

The processing and bottling of the honey is carried out by competent staff with wide-ranging knowledge of beekeeping and honey production. The production machinery is automated and flexible, and has a total daily bottling capacity of approximately 30 tons. Nevertheless, craftsmanship, knowledge and careful treatment are necessary to ensure a homogenous natural product in every bottling process.

The honey is filtered and stirred until it has a creamy and easily spreadable consistency. All bottling lines are covered between bottling and putting on the lids.

In 2010, Jakobsens invested in a new, fully automatic bottling plant for squeeze bottles. The plant has an overall capacity that meets the demands of even the biggest customers. In 2011, Jakobsens invested in a new bottling plant for buckets and in 2012, Jakobsens invested in a new bottling plant for portion cups, we are now able to offer a wide assortment of honey and syrup to foodservice.

Before dispatch, the honey is stored in optimal condition in a temperature-controlled end-product warehouse.