Honey is a sweet food that bees make using flower nectar. The honey that is most commonly referred to is actually the kind that honey bees produce. Actually, it is the kind that is consumed by people and collected by many beekeepers. It is through the process of regurgitation and evaporation that nectar gets transformed by honey bees into honey. Inside their beehive, this is stored as a primary source of food in wax honeycombs.
In human consumption, honey has a long history and it is used as a sweetener in various beverages and food. Honey flavors vary based on the grades, types and nectar source. It is also considered medicinal in some cultures as it has antibacterial properties. Here is a course on food being your best medicine that you might be interested in.The various types of honey are:
This honey is still in the wax comb of the honeybees. Traditionally, comb honey is collected by using wooden standard frames in honey supers. These frames have been collected with its combs cut out into chunks before it gets packaged. Plastic cartridges or rings can also be used as an alternative to this method, which can be labor intensive. When honey is harvested with traditional methods, this is referred to as ‘cut comb honey.’
This type of honey is a completely non-sticky, solid honey composed of granules. This is because the moisture of honey in its liquid state has been extracted. The use of anti-caking or drying agents may or may not be used for this process. This type of honey is used for garnishing desserts and in baked goods. If you are interested in a course that will help you get healthy food to taste great, this one called The Everyday Gourmet: Making Healthy Food Taste Great is excellent.
Also known as set honey, honey fondant, candied honey, churned honey, spun honey, or whipped honey, creamed honey has gone through processing for the purpose of controlling crystallization. This type of honey contains small crystals in large numbers, preventing larger crystals from forming, which can occur in honey that is not processed. Creamed honey has a spreadable, smooth consistency. As a matter of fact, some say creamed honey tastes great on gluten-free sourdough bread, the kind which you can using the method in this article.
This type of honey is packed in containers that have wide mouths and consist of one or more comb honey pieces immersed in liquid extracted honey.
Ultrasonication, a non-thermal alternative for processing honey, is the processed used in this type of honey. When honey gets exposure to this process, it destroys much of the yeast cells. The cells that do survive this process lose their capability of growing which substantially reduces the rate of fermented honey. This process also inhibits crystallization and eliminates existing crystals.
This type of honey is filtered in such a way that most or all of its air bubbles, pollen grains and fine particles that are removed. Typically, this process heats up honey to the point where it passes easily through the filter. Honey that has gone through filtration is quite clear and won’t quickly crystallize, making it the preferred variety you see in supermarkets.
This honey has been passed through mesh material in order to remove pieces of particulates such as propolis or wax without removing enzymes, minerals or pollen.
This is the honey that you get from a beehive or through straining, settling or extraction without the addition of heat. Raw honey may contain small particles of wax and some pollen. Some people who suffer from allergies make attempts to use local, raw honey to build tolerance to air pollen. Here is a raw food course that will show you the benefits derived from eating raw food such as honey.
This has been heated in a process of pasteurization which required temperatures of at least seventy-two degrees Fahrenheit. This process liquefies any honey microcrystals which delays the onset of crystallization. On the other hand, excessive exposure to heat also results in the deterioration of the product as this reduces the activity of enzymes and increases the hydroxymethylfurfural levels. Honey also gets darker in color when heated.
This type of honey in which some of the glucose it contains has crystallized spontaneously from the solution. Also called ‘candied’ or ‘granulated’ honey, this type can be returned from its liquid state from being crystallized through the process of warming.
Did this article help? If so you might be interested knowing whether or not correct methods of food preparation was involved in packaging the variety of honey you just bought. Here is a course that shows you proper food safety training you might benefit from.