bake - October 2016 - 45

HONEY OF AN IDEA
Honey cheesecake is another sweet idea for the holidays. Honey's
fructose content helps bakery foods hold in moisture and extends
shelf life. This reduces dryness and crumbliness.
Extended Shelf Life: The high acidity of honey (average pH 3.91)
helps inhibit mold growth. Research has documented honey's ability
to soften bakery foods, inhibit staling and extend shelf life.
Flavor Enhancement: 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.
Natural Color: Honey sugars caramelize during baking.
Viscosity: Honey naturally coats, binds and thickens products, improving mouthfeel.

bakemag.com | OCT 2016 > 45


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bake - October 2016

Table of Contents for the Digital Edition of bake - October 2016

bake - October 2016
The Promotion Issue - The Hiring Dilemma
Table of Contents
News Bites - Boudin Bakery Names CEO
Bantam Bagels Expands Distribution
AIB Launches New Certification
Equity Group Buys Wetzel’s Pretzels
Personality - Anne Heap
Management - Measuring Your Metrics
bake - October 2016 - bake - October 2016
bake - October 2016 - 2
bake - October 2016 - The Promotion Issue - The Hiring Dilemma
bake - October 2016 - 4
bake - October 2016 - Table of Contents
bake - October 2016 - Equity Group Buys Wetzel’s Pretzels
bake - October 2016 - 7
bake - October 2016 - Personality - Anne Heap
bake - October 2016 - 9
bake - October 2016 - Management - Measuring Your Metrics
bake - October 2016 - 11
bake - October 2016 - 12
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https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
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http://digital.bakemag.com/sosland/bake/2018_12_01
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