Honey is one of the only ingredients in a bakery that will most likely not go bad. This is due to honey's moisture content (about 17%), low pH and antibacterial properties. Regardless, it is still very important to store honey properly to maintain its integrity.
- Ideal storage temperature is below 50°F
- Moderate temperatures between 50°F and 70°F generally encourages crystallization
- Warm temperatures between 71°F and 81°F discourage crystallization but degrade the quality
of the honey
- Temperatures over 81°F prevent crystallization but may led to spoilage
- For long-term storage, use airtight containers
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