Pollen  is collected by bees from blooming flowers of plants and trees, then mixed with a small amount of their saliva or nectar and then formed into balls, it is carried on their legs to the hive. When flying into the hive, the bee passes through the so-called bottom pollen catcher, where the pollen loads are precipitated onto a tray, from which the beekeeper later obtains this bee treasure.

Fresh pollen itself contains approx. 35% water after collection, so in order to protect it from mold, excess water should be removed by drying - this process takes approx. 3-4 days until the water content is at least 6%. The next step is pollen purification - pollen naturally contains small impurities from the hive such as wax, parts of bees or small grass elements, so it is carefully sifted on sieves and winnowed on a winnowing machine to obtain the purest raw material possible. The last stage involves a 2-3 day freezing process at -18 degrees Celsius, which has antibacterial functions and protects it from microorganisms.

Depending on the plant  the pollen comes from  , its surface may be rough, hooked or sticky, etc. The colour of  bee pollen  also varies depending on the flowers from which it is collected. It is mainly yellow and in shades of this colour, but naturally, darker pollens may also appear in the pollen, such as blue phacelia, dark pollen grains from gooseberries or black pollen beds from poppies. Colour also has an impact on taste, because spring pollens tend to be soft, light and delicate in taste, while the further into the season it takes on many colours, and their grains tend to be darker, harder and bitter in taste, but it is their biological diversity that guarantees the richness of so many beneficial micro and macro elements.

Pollen  is collected by bees from blooming flowers of plants and trees, then mixed with a small amount of their saliva or nectar and then formed into balls, it is carried on their legs to the hive. When flying into the hive, the bee passes through the so-called bottom pollen catcher, where the pollen loads are precipitated onto a tray, from which the beekeeper later obtains this bee treasure.

Fresh pollen itself contains approx. 35% water after collection, so in order to protect it from mold, excess water should be removed by drying - this process takes approx. 3-4 days until the water content is at least 6%. The next step is pollen purification - pollen naturally contains small impurities from the hive such as wax, parts of bees or small grass elements, so it is carefully sifted on sieves and winnowed on a winnowing machine to obtain the purest raw material possible. The last stage involves a 2-3 day freezing process at -18 degrees Celsius, which has antibacterial functions and protects it from microorganisms.

Depending on the plant  the pollen comes from  , its surface may be rough, hooked or sticky, etc. The colour of  bee pollen  also varies depending on the flowers from which it is collected. It is mainly yellow and in shades of this colour, but naturally, darker pollens may also appear in the pollen, such as blue phacelia, dark pollen grains from gooseberries or black pollen beds from poppies. Colour also has an impact on taste, because spring pollens tend to be soft, light and delicate in taste, while the further into the season it takes on many colours, and their grains tend to be darker, harder and bitter in taste, but it is their biological diversity that guarantees the richness of so many beneficial micro and macro elements.

Pollen  is collected by bees from blooming flowers of plants and trees, then mixed with a small amount of their saliva or nectar and then formed into balls, it is carried on their legs to the hive. When flying into the hive, the bee passes through the so-called bottom pollen catcher, where the pollen loads are precipitated onto a tray, from which the beekeeper later obtains this bee treasure.

Fresh pollen itself contains approx. 35% water after collection, so in order to protect it from mold, excess water should be removed by drying - this process takes approx. 3-4 days until the water content is at least 6%. The next step is pollen purification - pollen naturally contains small impurities from the hive such as wax, parts of bees or small grass elements, so it is carefully sifted on sieves and winnowed on a winnowing machine to obtain the purest raw material possible. The last stage involves a 2-3 day freezing process at -18 degrees Celsius, which has antibacterial functions and protects it from microorganisms.

Depending on the plant  the pollen comes from  , its surface may be rough, hooked or sticky, etc. The colour of  bee pollen  also varies depending on the flowers from which it is collected. It is mainly yellow and in shades of this colour, but naturally, darker pollens may also appear in the pollen, such as blue phacelia, dark pollen grains from gooseberries or black pollen beds from poppies. Colour also has an impact on taste, because spring pollens tend to be soft, light and delicate in taste, while the further into the season it takes on many colours, and their grains tend to be darker, harder and bitter in taste, but it is their biological diversity that guarantees the richness of so many beneficial micro and macro elements.

Pollen  is collected by bees from blooming flowers of plants and trees, then mixed with a small amount of their saliva or nectar and then formed into balls, it is carried on their legs to the hive. When flying into the hive, the bee passes through the so-called bottom pollen catcher, where the pollen loads are precipitated onto a tray, from which the beekeeper later obtains this bee treasure.

Fresh pollen itself contains approx. 35% water after collection, so in order to protect it from mold, excess water should be removed by drying - this process takes approx. 3-4 days until the water content is at least 6%. The next step is pollen purification - pollen naturally contains small impurities from the hive such as wax, parts of bees or small grass elements, so it is carefully sifted on sieves and winnowed on a winnowing machine to obtain the purest raw material possible. The last stage involves a 2-3 day freezing process at -18 degrees Celsius, which has antibacterial functions and protects it from microorganisms.

Depending on the plant  the pollen comes from  , its surface may be rough, hooked or sticky, etc. The colour of  bee pollen  also varies depending on the flowers from which it is collected. It is mainly yellow and in shades of this colour, but naturally, darker pollens may also appear in the pollen, such as blue phacelia, dark pollen grains from gooseberries or black pollen beds from poppies. Colour also has an impact on taste, because spring pollens tend to be soft, light and delicate in taste, while the further into the season it takes on many colours, and their grains tend to be darker, harder and bitter in taste, but it is their biological diversity that guarantees the richness of so many beneficial micro and macro elements.

Bee bread  is created from pollen brought to the hive by a forager bee, which is not collected by a collector, as is the case with pollen loads offered, but is instead transferred to a worker bee in the hive, who then places it in wax cells in a frame, cleverly stuffing it with her snout. When collecting pollen from flowers, and also during this process, the bees enrich the resulting bee product with enzymes from their salivary glands.

When the cell is almost full, young worker bees add some royal jelly and honey to it, and the whole thing is secured with a thin layer of beeswax. The product prepared in this way, due to the constant temperature in the hive at around 30 degrees Celsius and the tight structure of the cell and the presence of royal jelly, starts the process of lactic fermentation, which refines this product, preserves and enriches the pollen with additional micro- and macro-elements, vitamins, and makes it more digestible.

Bee bread  is created from pollen brought to the hive by a forager bee, which is not collected by a collector, as is the case with pollen loads offered, but is instead transferred to a worker bee in the hive, who then places it in wax cells in a frame, cleverly stuffing it with her snout. When collecting pollen from flowers, and also during this process, the bees enrich the resulting bee product with enzymes from their salivary glands.

When the cell is almost full, young worker bees add some royal jelly and honey to it, and the whole thing is secured with a thin layer of beeswax. The product prepared in this way, due to the constant temperature in the hive at around 30 degrees Celsius and the tight structure of the cell and the presence of royal jelly, starts the process of lactic fermentation, which refines this product, preserves and enriches the pollen with additional micro- and macro-elements, vitamins, and makes it more digestible.

Bee bread  is created from pollen brought to the hive by a forager bee, which is not collected by a collector, as is the case with pollen loads offered, but is instead transferred to a worker bee in the hive, who then places it in wax cells in a frame, cleverly stuffing it with her snout. When collecting pollen from flowers, and also during this process, the bees enrich the resulting bee product with enzymes from their salivary glands.

When the cell is almost full, young worker bees add some royal jelly and honey to it, and the whole thing is secured with a thin layer of beeswax. The product prepared in this way, due to the constant temperature in the hive at around 30 degrees Celsius and the tight structure of the cell and the presence of royal jelly, starts the process of lactic fermentation, which refines this product, preserves and enriches the pollen with additional micro- and macro-elements, vitamins, and makes it more digestible.

Propolis is the common name for propolis tincture. Propolis is made from bee glue , which you already know very well from our offer, because for many years we have been offering this product as a raw material for creating your own propolis tincture. Bee glue is a mixture of tree resin and secretion from the glands of bees. It is a product containing many nutrients, thanks to which it strengthens our immunity, adds energy and improves well-being. Bee glue in the form of a raw material is an excellent base for preparing health tinctures.

Most often, propolis tincture is created by pouring alcohol over bee glue. This is a traditional way of deriving the health properties of this noble raw material straight from the hive, used for generations and derived from knowledge passed down from generation to generation. We, however, went a step further towards the practicality of using propolis! We used the latest research knowledge and made our tincture using propylene glycol - it is a safe ingredient commonly found in many medicines, dietary supplements, dots or creams (including those for children).

A valuable combination of natural multi-flower honey with the most noble bee product - bee bread. Bee bread has been ground to be able to use its health properties more effectively.

Treatments with products have been popular for hundreds of years. By regularly using honey and bee products, we build our body's natural immunity. The combination of the sweetness of honey with the bitterness of bee bread creates a truly tasty and easily digestible way for our body to use the precious properties of both bee bread and honey itself.