Imunomodulator:: MANJURNYA PROPOLIS DARI LEBAH TAK BERSENGAT ATAU TRIGONA SP VALUE-ADDED PRODUCTS FROM BEEKEEPING...12 VALUE-ADDED PRODUCTS FROM BEEKEEPING...11 VALUE-ADDED PRODUCTS FROM BEEKEEPING...10 Anemia Capsule Filler Pollen Suplements Candy | Madu Bina Apiari

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MANJURNYA PROPOLIS DARI LEBAH TAK BERSENGAT ATAU TRIGONA SP

Lebah, Kelulut Sedang Menghisap Nektar Madu Bina Apiari ~ MANJURNYA PROPOLIS DARI LEBAH TAK BERSENGAT ATAU TRIGONA SPLebah, Perbandingan Lebah Apis Dan Lebah Trigona Madu Bina Apiari Indonesia ~ MANJURNYA PROPOLIS DARI LEBAH TAK BERSENGAT ATAU TRIGONA SPLebah, Lebah Trigona Sedang Menghisap Madu Bina Apiari Indonesia ~ MANJURNYA PROPOLIS DARI LEBAH TAK BERSENGAT ATAU TRIGONA SPLebah, SAMSUNG CAMERA PICTURES ~ MANJURNYA PROPOLIS DARI LEBAH TAK BERSENGAT ATAU TRIGONA SPLebah, Lebah Trigona Sedang Hinggap Di Bunga Untuk Mencari Nektar Dan Tepung Sari Madu Bina Apiari ~ MANJURNYA PROPOLIS DARI LEBAH TAK BERSENGAT ATAU TRIGONA SP

Published byVilian, at Monday, June 15th , 2015 - 09:37:52 AM, in Lebah category. Ciri-ciri Fisik Propolis. Propolis di ambil dari resin yang ada di pohon yang bergetah. Lebah lanceng atau kelulut kemudian mengolahnya sehingga menjadi propolis yang warnanya ada yang hitam, kuning atau coklat tua maupun merah serta hijau. Warna tergantung dari pohon asal resin, di Indonesia biasanya berwarna hitam, coklat dan krem lain lagi di Amerika Selatan atau Brazil dan Argentina ada propolis yang berwarna merah dan hijau akan tetapi rasanya sama saja...

VALUE-ADDED PRODUCTS FROM BEEKEEPING...11

Published byVilian, at Monday, August 03rd , 2015 - 10:07:34 AM, in English Articles category. Previous Article http://madubinaapiari.co.id/value-added-products-from-beekeeping-10/..

VALUE-ADDED PRODUCTS FROM BEEKEEPING...7

Published byVilian, at Thursday, July 30th , 2015 - 10:13:22 AM, in Bee Pollen category. The rolled grains are spread in a baking pan and toasted under fre quent stirring for 10 to 15 minutes in an oven heated to 1500C. Then the rest of the ingredients are added and toasted for another 15 minutes with more stirring. A simpler alternative which however reduces the nutrient value of some of the ingredients involves mixing all the ingredients together and toasting them - also at 150 0C - for 35 minutes. Once cooled, store tightly covered and preferably refrigerated...

VALUE-ADDED PRODUCTS FROM BEEKEEPING...6

Published byVilian, at Wednesday, July 29th , 2015 - 10:05:28 AM, in Bee Pollen category. Previous Article http://madubinaapiari.co.id/value-added-products-from-beekeeping-5/..

VALUE-ADDED PRODUCTS FROM BEEKEEPING...8

Published byVilian, at Friday, July 31st , 2015 - 10:21:39 AM, in Bee Pollen category. Previous Article http://madubinaapiari.co.id/value-added-products-from-beekeeping-7/..

VALUE-ADDED PRODUCTS FROM BEEKEEPING...9

Published byVilian, at Saturday, August 01st , 2015 - 10:03:02 AM, in Bee Pollen category. Heat the honey, butter and water in a heavy skillet. Cook rapidly and stir constantly for about 10 minutes or until the mixture reaches the hard-crack stage (1500C). Add the nuts and larvae quickly and pour into a buttered pan or slab or pour the syrup over the nuts on a buttered slab. When almost cool, sprinkle with pollen powder (or crushed pollen pellets) and brush with the melted chocolate. Before the chocolate hardens, dust with the finely chopped nuts, larvae or pollen. After cooling, break into pieces and wrap individually...

VALUE-ADDED PRODUCTS FROM BEEKEEPING...10

Published byVilian, at Sunday, August 02nd , 2015 - 10:05:33 AM, in English Articles category. The oats used here can be replaced by one or a mixture of other grains. They should however be rolled into flakes. The pollen extract (3.12.1) mentioned here, can also be powdered, bee-collected pollen or the fermented manmade beebread mentioned in section 3.12.2...

VALUE-ADDED PRODUCTS FROM BEEKEEPING...12

Published byVilian, at Tuesday, August 04th , 2015 - 10:09:04 AM, in English Articles category. Previous Article http://madubinaapiari.co.id/value-added-products-from-beekeeping-11/..

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