Table 1. Composition criteria of honey (adapted from European Commission, 2014).

Criteria	Type of honey and content
Fructose and glucose content (sum of both)	Blossom honey ≥ 60 g/100 g
	Honeydew honey, blends of honeydew honey with blossom honey ≥ 45 g/100 g
Sucrose content	In general, ≤ 5 g/100 g
	Specific varieties ≤ 10 - 15 g/100 g
Moisture content	In general, < 20 %
	Heather ( Calluna) and baker's honey in general: ≤ 23 %
	Baker's honey from heather ( Calluna) ≤ 25 %
Water-insoluble content	In general, ≤ 0,1 g/100 g
	Pressed honey ≤ 0,5 g/100 g
Free acid	In general, ≤ 50 milliequivalents per kg
	Baker’s honey ≤ 80 milliequivalents per kg
Diastase activity (Schade scale)	In general (except baker's honey) ≥ 8
	Honeys with low natural enzyme content and an HMF content of not more than 15 mg/kg ≥ 3
Hydroxymethylfurfural content (HMF)	In general (except baker's honey) ≤ 40 mg/kg
	Honeys of declared origin from regions with tropical climate and blends of these honeys ≤ 80 mg/kg