Sign up for our Newsletter:    

May, 2012

« Older Entries

 

special k protein meal 40580 Special K™ Honey Almond Protein Meal BarA touch of honey, lightly toasted rice and dry roasted almonds combine to provide 10 grams of protein and five grams of fiber in Special K™ Honey Almond Protein Meal Bars.  Protein helps to keep hunger satisfied throughout a busy day and the addition of honey makes the bar a sweet treat.

Special K™ is a division of Kellogg’s® that was created in 2006 to showcase the company’s commitment to nutrition.  The company also carries many varieties of protein meal bars, including Special K™ Honey Nut Bar.

Want to see what other products contain honey?

Do you make snack foods made with honey? Get them listed here by emailing info@bakingwithhoney.com

 

 

Did you like this? Share it:

 

Nature Valley Granola Nature Valley® Chewy Granola Bars with Strawberry YogurtAll-natural goodness with the sweetness of honey and a yogurt coating makes Nature Valley’s Chewy Granola Bars with Strawberry Yogurt the perfect snack that delivers energy and satisfies cravings throughout the day. The granola bars also provide a good boost of calcium and contain no trans fat or cholesterol.

Nature Valley® introduced its granola bar in 1975 and continues to offer products that taste the way nature intended. The company’s variety of granola bars with yogurt coating also come in Vanilla Yogurt.

Want to see what other products contain honey?

Do you make snack foods made with honey? Get them listed here by emailing info@bakingwithhoney.com

Did you like this? Share it:
Using honey to extend shelf life Wednesday, May 16th, 2012

 

Honey’s use in the baking and snack industry extends well beyond sweetening, and includes increasing the shelf life of bakery foods through the three main factors that help maintain crumb softness: preventing moisture transfer, delaying starch recrystallization, and hydrolyzing starch. Liquid honey is hygroscopic and enables products to maintain their moisture content far longer than products that use dry sweeteners. Honey, by design, does not give up its water easily. With an average water activity of 0.55, honey acts as a natural humectant.

Other ingredients that prevent moisture transfer are those that bind water, including starches, fibers, or maltodextrins. However, the amylase present in honey promotes crumb softness by effectively hydrolyzing starch, thereby contributing to moisture retention. Honey’s fructose content also holds in a bakery food’s moisture, thus reducing dry products, and the ingredient’s high acidity (average pH 3.91) inhibits mold growth.

Do you make snack foods made with honey? Get them listed here by emailing info@bakingwithhoney.com

 

Did you like this? Share it:
« Older Entries