Honey is a baker’s best friend.
It not only tastes good, but it also is marketable. What other ingredient provides bakery foods with such a unique point of distinction? Honey truly is an exceptional product that performs many flavor and processing roles in a variety of bakery foods.
But did you know that there are more than 300 different types of honey in the United States, each with a unique flavor and color profile? Despite these many forms, honey’s essence is its natural simplicity. Honey is primarily composed of fructose, glucose and water. It also contains other sugars as well as trace enzymes, minerals, vitamins and amino acids.
Honey is not created or manufactured in a facility. It occurs naturally in one of the world’s most efficient factories: the beehive. Bees may travel as far as 55,000 miles and visit more than two million flowers to gather enough nectar to make just one pound of honey. All of the bees’ hard work is manifested in an amazing ingredient ideal for use in bakery food formulas.
- Honey is available in three forms: liquid, dried and creamed
- Honey is about 1.5 times sweeter than sugar and composed of mainly fructose and glucose
- Generally, the darker the honey, the more robust the flavor
- Honey can be used as a complete or partial replacement for almost any sweetener
- Honey extends the shelf life of bakery foods naturally, and products that contain honey dry out more slowly and have a lesser tendency to crack
- Honey naturally coats, binds and thickens products, improving body and mouthfeel
- The 10 largest bakeries in the United States use honey in their products
- 96% of consumers feel honey is a "natural" sweetener*
- 64% of consumers say that if given an option, they would choose a product made with honey*
* National Honey Board Bakery & Consumer Honey Usage Research Report
To find suppliers of honey in your area, visit the Honey Locator »