Baking with Honey
Bees made Easy Tips and Tricks

Baking With Honey

Honey gives a natural sweet flavor. It is not a difficult process. Follow the simple guide below and you will be baking with success in no time.

There are several methods for substituting honey for sugar in recipes. You can choose to do a complete substitution or a partial substitution.

Complete substitution:

• Use 1/2 – 3/4 cup of honey for each one cup of sugar in the recipe
  
• Reduce the liquid by 1/4 cup for each cup of sugar replaced
• Reduce cooking temp by 25 degrees (honey will make your baked goods brown more easily).
• If the recipe doesn’t already include baking soda, add 1/4 tsp for each cup of sugar replaced.
• Reduce oven temperature by 25 degrees to prevent over-browning.

Partial substitution:

• Substitute honey for up to half the sugar (If a recipe calls for one cup sugar, use ½ cup sugar and ½ cup honey.
• Reduce the amount of liquid in the recipe by 1/4 cup for each cup of honey used.
• Add ¼ - ½ teaspoon baking soda for each cup of honey used.
  Reduce oven temperature by 25 degrees to prevent over-browning.

* Because of its high fructose content, baking with honey has a higher sweetening power than sugar.

* One 12-ounce jar of honey equals a standard measuring cup.

Honey is a baker's best friend.

There is no other ingredient with the distinction and sweet rich flavor of honey.

There are over 300 different types of honey in the United States, each with a unique flavor and color profile. Honey is primarily composed of fructose, glucose and water. It also contains other sugars as well as trace enzymes, minerals, vitamins and amino acids.

Honey cannot be created or manufactured in a facility. It occurs naturally in one of the world's most efficient factories: the beehive. Bees may travel as far as 55,000 miles and visit more than two million flowers to gather enough nectar to make just one pound of honey. All of the honey bees' hard work is manifested in an amazing ingredient ideal for use in bakery food formulas.

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