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Composition Of Honey

Water: not more than 20%

Glucose & Fructose: inverted sugars 60% responsible for sweetness,
hygroscopic properties(water loving),energy value & physical characteristics.

The hygroscopic nature of honey , its tendency to give up moisture more slowly than sugar, retards the staling of baked goods.This is why honey has remained popular in baking
quote from Tasting honey by John Willoughby

Maltose & sucrose: 5% (sugars) small amounts.

Proteins: ( mainly enzymes) small amounts.

Acids: (such as acetic, butyric, citric and trace of amino acids) small amounts.

Minerals: 0.25% ash (darker honeys are usually higher in mineral content).

Pigments & Essential oils: (which add fragrance and flavor) small amounts.


Honey is derived from nectar to which bees and enzymes and remove moisture.

Nectar from flowers generally consist of 60% water and 30-35% sucrose ,
(the remaining 5-10 % of nectar of nectar is composed of amino acids, minerals, essential oils and organic acids).

The sucrose in nectar is chemically altered by the enzyme intertase, that bees add.
Invertase breaks sucrose into two simple sugars glucose and fructose.

Fragrance, flavor and color vary according to nectar source (plant species).
Honeys range in color and flavor, from white and mild in flavor,(i.e. Fire weed honey to dark and strong flavor(i.e. Goldenrod honey).
Once honey is sealed in the combs, it is stable.

It is interesting to note that due to honeys' high density and acidity,the non spore forming organisms that cause human diseases cannot live in it.
In the past honey was used in medicine as a dressing for wounds and inflammations.

Information from Ontario Bee Keeping Manual Cynthia Scott-Dupree, Nina Mohr, Judy Bath

Honey Crystallization

All honey will revert to a crystallized state.

How quickly with which honeys crystallize is determined by the the nectar from which it was created. Nectar with a higher in glucose versus fructose will crystallizemore quickly;asters seem to crystallize in a few days, somtimes in rhe comb before extraction; honey made from fireweed seems to stay liquid for years .



To Liquefy


NOTE!
Over heating can change honey delicate flavor aroma and destroy its trace vitamins and antioxidants.

Hot Water Bath
All pure honey will granulate sooner or later . If candied, liquefy by setting the pail in warm water no hotter than the hand can bear, and allowing it to stand
until the honey becomes perfectly clear.

Micro waving
Use microwave safe container.
One cup (250ml)of honey on high(100%)2 to 3 minutes, or until crystal dissolve;stir every 30 seconds.
I personally do not use the microwave.

Honey should not be fed to infants and babies under 1 one year of age

Honey may contain bacterial spores that cause infant botulism.
These spores are not harmful to older children and adults.
Also of interest is that the same spores may also be found in the soil.