What is dried honey?

As Winnie Pooh would quickly point, honey is very, very tasty, but very, very sticky. Chefs cannot resist the uniquely sweet amber goo, whether it comes from bees that indulged in clover or alfalfa fields, but when it comes to cleaning time, most want it to be easier there. The answer is dried honey, which is processed from gold, sticky things into a dry, loadable product.

dehydrated or dried, honey is offered in a flake such as granules or as a powder. It is not only useful because it is easy to clean up after use, but because the drying substances are stable and give it a long life of the year or more. As a relative newcomer for the world of food production and packaging, its potential is extremely suspicious.

It is not possible to find a product that is clean. The dehydration process requires the processing of materials that help the dried material to maintain its curable personality because it has a high content of fructose and another would tend to cluster. In addition, in the vThere are components such as sugar syrup and maltodextrins, although some manufacturers set out with other sweeteners than honey themselves. In most cases, however, there are 50% and 70% of the actual honey in commercially available dried honey.

To avoid dehydrated honey from coating, soy flour or wheat starch is often used. Alternatives are bran, lecithin and calcium stearate. These additives contribute to the drying process and provide a certain amount of mass.

The higher the percentage of honey in the dried honey product, the stronger the honey flavor. The less bulky or filler added to dried honey, the more expensive it will be. In order to produce dried honey with consistent taste, manufacturers prefer the use of a mixture of honey types.

There is a range of approach to creating a dried honey product. Some manufacturers use a process that includes sprayingto mixtures of liquid honey and then drying. Others use the drum cylinder method. Drying, drying vacuum and drying of the microwave are also examined.

Physical differences between dried and natural honey mean they are not easily interchangeable. In commercial food production, it is used in peanut butter honey products, potato magnifying glass and frozen body and other products. It is located in friction and flesh for meat and other foods, as well as in spices and dry bakes.