bake - September/October 2024 - 42

sweet goods
Unlocking
Sweet
Honey's use in the baking industry is timeless and inspirational.
Honey, a natural sweetener with a rich history, offers more than
just sweetness to bakers. Its versatility goes beyond flavor, enhancing
the texture, moisture and overall quality of baked sweet
goods. One all-natural sweetener opens boundless possibilities
in the category. Here's a few functional - and delicious - reasons
honey is the perfect sweetener to use in your next formula.
1. Flavor Enhancement
Honey is renowned for its complex taste, which can range from
floral and fruity to earthy and robust. Honey's composition includes
a unique blend of carbohydrates and acids that provide
a unique complexity different from any other sweetener. Most
people think of sweetness when they think of honey, but there is
also a tartness due to the ingredient's acidity. This unique flavor
profile helps balance flavors in bakery foods without overwhelming
them with sweetness. Honey's complex flavor also masks the
off-flavors from whole grains and other ingredients that may be
used in the baking industry to improve functional or nutritional
benefits.
There are 300 different varietals of honey in the United States.
For bakers, this opens the door to creating distinctive products
that appeal to consumers seeking depth and richness in their
sweet treats. For example, clover honey adds a delicate sweetness
to cakes and muffins, while buckwheat honey lends a bold,
molasses-like taste to breads and spice cookies. Using different
types of honey allows bakers to experiment with nuanced
flavors, elevating even simple formulas into something to wow
clientele.
2. Moisture Retention
One of honey's standout properties in baking is its ability to retain
moisture. Honey is hygroscopic, meaning it absorbs moisture
from the air. This is a significant advantage in baked goods
like cakes, muffins and quick breads, where maintaining mois42
< SEP-OCT 2024 | bakemag.com
Potential
ture can prevent staleness and extend shelf life. The high acidity
of honey (average pH 3.91) also helps inhibit mold growth.
The result? A softer crumb and a longer-lasting product.
Bakers can rely on honey to keep their sweet goods moist even
days after baking, ensuring a pleasant eating experience for customers.
This functionality is especially beneficial for small-batch
or artisanal bakers aiming to deliver fresh-tasting products without
preservatives.
3. Improved Texture and Browning
Similar to all sugar compounds, honey caramelizes during baking
and contributes a desirable golden color to products. However,
since honey's main sugars are glucose and fructose, the maillard
reaction triggered by honey will be sped up. This allows bakers
to lower their oven temperature or bake time and still maintain
a quality color through their bake. This is a boon for formulas
where a golden-brown finish is desired. Note: bakers should adjust
oven temperatures slightly to avoid over-browning.
4. Natural Binding Agent
For bakers, incorporating honey into formulas not only meets
consumer expectations for all-natural ingredients but also allows
for creative experimentation with nuts, fruits and seeds. Honey
can perform two functions in this case: It's an amazing binder,
holding together otherwise crumbly sweet goods with a significant
amount of inclusions.
5. Less Honey Is More
Honey is composed of fructose and glucose, making it up to
50% sweeter than sugar. This may allow product developers to
reduce the overall amount of sweetener ingredients used in a
formula. Need the perfect honey sweet good formula? Visit the
National Honey Board's Recipe section for featured bakes.
BY CATHERINE BARRY, VICE PRESIDENT OF MARKETING
NATIONAL HONEY BOARD, ERIE, COLO.
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