instore - May 2016 - 94

more honey,
less sugar
When substituting honey for granulated sugar in formulas, begin by
substituting honey for up to half of the sugar called for in the recipe.
For bakery foods, make sure to reduce the oven temperature by 25°F to
prevent over-browning and reduce any liquid called for by 25% for each
part of honey used.

Blue Diamond: This almond product maker protects pollinators by
donating to research on bee health and by planting flowering ground
covers around its almond orchards.
Whole Foods Market's limited edition 365 Everyday Value PollinatorFriendly Almonds and Almond Butters: Whole Foods launched its
pollinator-friendly almond products to directly support a pilot program
developed by the Xerces Society, and Nevada Ranch in Le Grange,
California, which is working to integrate native wildflower habitat and
improved pesticide protection in large-scale almond production.

The benefits of honey
Honey has the ability to decrease the bitterness and sourness intensity
in bakery foods while increasing the sweetness and improving the
saltiness perception, according to the National Honey Board. Honey's
sugars are precursors to the Maillard reaction, which means that they
provide natural color and browning to the finished product. This
increases the consumer acceptability of the product by producing
caramel notes.
Primarily fructose and glucose, honey provides more sweetness than
sugar. This means that bakers can cut back on the total amount of
sweetener added, if necessary, by using honey.
"Using different types of honey is a great way to naturally flavor
madeleines. I love acacia and wildflower honeys," says noted pastry
chef Dominique Ansel.
Honey is a clear bright spot among caloric sweeteners, experiencing
strong sales and volume growth the past few years. In a recent
Packaged Facts online survey, 28 percent of consumers reported
increasing their honey use over the past year or two. Consumers
like that it is less processed and can be obtained from local sources
with known producers and that it offers health benefits that include
enzyme, antioxidant and antibacterial properties, along with vitamins
and minerals. As a result of honey's growing popularity, consumers are
94 * MAY 2016 * instore

becoming more interested in a wider range of varietals and different
forms, such as comb honey, whipped, and more spreadable types.
The National Honey Board asked consumers if they would pay more
for products made with honey. Many said they would, confirming that
this all-natural sweetener is primed to take center stage in product
formulation plans, according to the board.
The high acidity of honey (avg. pH 3.91) helps inhibit mold growth in
bakery products. Numerous research studies have documented the
ability of honey to soften bakery products, inhibit staling and extend
shelf life. The addition of honey can increase the life of a bakery
product by days.
The moisture content of honey varies considerably throughout the
year, by region and by floral source. On average, honey's moisture
content is about 17%. Honey itself does not spoil, so long as its moisture
content remains below 17%. However, because honey has a low pH,
is hygroscopic and contains antibacterial properties, honey has the
ability to prevent bacterial growth.
Honey may be used as the sole sweetener in many cookie and cracker
formulations. In soft style cookies, honey may be used at eight t to 15
percent of the formula weight. In crisp cookies, honey is typically used
at three to five percent of the formulation. For most cookie or cracker
applications, use mild and light colored honeys because they do not
mask the flavor of spices, fruits and nuts.
Most bakers initially believe that only dry honey can be used in dry
mixes. However, researchers discovered that the best type of honey for
use in dry mixes is liquid honey. Liquid honey performed better than
dried honey when added by using a ribbon blender. Researchers were
able to develop a successful mix with 13.5 percent honey.
Honey offers potential advantages in improving texture and browning
reactions in frozen doughs. Research determined that honey at a level
of as little as four percent improved frozen dough strength, increased
volume, reduced staling and produced a loaf of bread that was rated
significantly better than breads without honey.
Honey sugars caramelize during baking and add a wholesome, golden
color. In addition, naturally occurring organic acids in honey, such as
gluconic acid, enhance the flavors of spices, fruits and nuts. When
used with cinnamon, herbs, spices or other flavors, honey helps bring
out those tastes and aromas.
A bright spot for today's consumers, honey is naturally gluten-free. It
contains no wheat, barley, rye or oats or their by-products. In glutenfree recipes, where texture and flavor often suffer, honey offers distinct
flavor, color and textural enhancement by retaining moisture.

ANATCHANT - FOTOLIA / ADOBE STOCK

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