On food and cooking the science and lore of the kitchen ( PDFDrive ) 1259
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ProcessingHoneySomehoneyissoldinits
beeswaxhoneycomb,butproducersextract
mostoftheirhoneyfromthecombandthen
treatittoextenditsshelflife.Theyremove
thehoneycombfromthehiveandspinitina
centrifugetoseparateliquidhoneyfromsolid
wax.Theythengenerallyheatthehoneyto
around155ºF/68ºCtodestroysugarfermentingyeasts,strainittoremovepieces
ofwaxanddebris,sometimesblenditwith
otherhoneys,andfinallyfilteritunder
pressuretoremovepollengrainsandvery
smallairbubblesthatwouldcloudtheliquid.
Thehoneymaybepackagedasaliquidatthis
stage,orelsecrystallizedtoformaspreadable
paste,or“cream,”thatdoesn’trunanddrip
thewayliquidhoneydoes.Thoughitseems
solid,85%ofcreamhoneyremainsinits
liquidform,dispersedaroundthe15%that
hassolidifiedintotinycrystalsofglucose.
Becauseallsugarsbecomeincreasingly
solubleasthetemperaturerises,creamhoney
softensandbeginstomeltintoliquidhoney
whenit’swarmedaboveabout80ºF/26ºC.By
thesametoken,liquidhoneythathas
granulatedduringstoragecanbereliquefied
withgentleheat.
Storing Honey Honey is one of our more
stable foods, but unlike table sugar it can
spoil. This is because it contains some
moisture and absorbs more from the air
whenevertherelativehumidityexceeds60%.
Sugar-tolerant yeasts can grow on the honey
andproduceoff-flavors.It’sthereforebestto
storehoneyinamoisture-tightcontainer.
Thankstoitshighconcentrationofsugars
andthepresenceofsomeaminoacidsand
proteins,honeyispronetoundesirable,
flavor-flatteningbrowningreactions,notjust
whenheated,butalsowhenstoredforalong
timeatroomtemperature.Ifyouusehoney
infrequently,it’sbesttokeepitat
temperaturesbelow50ºF/15ºC.Liquidhoney
