There are as many ways and proportions as beekeepers themselves.
Some beekeepers add water.
Kneading with water is easier, but according to his observations, it becomes more fluid.
How to find a middle ground, everyone decides for himself.
However, I do not deny any of the methods.
Based on my experience:
Kandy is the experience of a beekeeper, materialized in sugar-honey dough.
And even if the beekeeper uses it as food in transfer cells for mothers.
Is there enough food? Does it flow when shipping from high temperatures? Will the mother not stick in it?
Friends, what questions and concerns related to this topic do you have?
Detailed instructions for making candi for bees are shown in the video:
Also shown is the distribution of winter dressing Kandy during the wintering of bees in the hives - sunbeds: