RAW HONEY. Raw honey is as it exists in the beehive or as obtained by extraction, settling or straining without adding heat above 120 °F. Raw honey contains some pollen and may contain small particles of wax. Local raw honey is sought after by allergy sufferers as the pollen impurities are thought to lessen the sensitivity to hay fever.
STRAINED HONEY. This is honey that has been passed through a mesh material to remove particulate material (pieces of wax, propolis, other defects) without removing pollen, minerals, or valuable enzymes. Preferred by the health food trade, it may have a cloudy appearance because of the included pollen, and it also tends to crystallize more quickly than ultrafiltered honey.
ULTRAFILTERED HONEY. Ultrafiltered honey is processed by very fine filtration under high pressure to remove all extraneous solids and pollen grains. The process typically heats honey to 150°F to 170°F to more easily pass through the fine filter. Ultrafiltered honey is very clear and has a longer shelf life, because it crystallizes more slowly because of the high temperatures breaking down any sugar seed crystals, making it preferred by the supermarket trade. Ultrafiltration eliminates nutritionally valuable enzymes, such as diastase and invertase.
WHIPPED HONEY. Whipped honey also is called creamed honey, spun honey, churned honey, candied honey, and honey fondant. It refers to honey that has been processed to control crystallization. Whipped honey contains a large number of small crystals in the honey. The small crystals prevent the formation of larger crystals that can occur in unprocessed honey. The processing also produces a honey with a smooth spreadable consistency.
Isaiah 7:15 " Butter and honey shall he eat, that he may know to refuse the evil, and choose the good."
Faith Jaudon
Pic: deWayne & Tiffany
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