Reference Article

from Wikipedia, the free encyclopedia

Honey

Honey is significantly sweeter than table sugar and has attractive chemical properties for baking.

Honey has a distinctive flavor which leads some people to prefer it over sugar and other sweeteners.

Liquid honey does not spoil.

Because of its high sugar concentration, it kills most bacteria by crenation.

Natural airborne yeasts cannot become active in it because the moisture content is too low.

Natural, raw honey varies from 14% to 18% moisture content.

As long as the moisture content remains under 18%, virtually no organism can successfully multiply to significant amounts in honey, though, importantly, enough bacteria (especially Clostridium botulinum) survive to make honey dangerous for infants.

Note: This article excerpts material from the Wikipedia article "Honey", which is released under the GNU Free Documentation License.

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last updated on 2014-09-17 at 9:48 pm EDT

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