Dry honey is a pourable, stable product with a long shelf life, made from dehydrated honey mixed with processing materials to prevent clumping. It is used in commercial food production and can be made through various methods. The higher the percentage of honey, the stronger the flavor, but also the more expensive.
As Winnie the Pooh would be quick to point out, honey is very, very delicious but very, very sticky. Cooks can’t resist the uniquely sweet amber goo, whether it comes from bees that have indulged in a field of clover or alfalfa, but when it comes to cleaning, most wish there was an easier way. . The answer is dry honey, which is transformed from the sticky, golden matter into a dry, pourable product.
Dehydrated or dried honey is offered in the form of flakes, in the form of granules or powder. It is not only useful because it is easy to clean after use but because the drying agents make it stable and give it a long shelf life of a year or more. As a newcomer to the world of food manufacturing and packaging, its potential is largely underexplored.
It is not possible to find a pure product. The dehydration process requires processing materials to help the dried material retain its pourable personality because it is high in fructose and otherwise tends to clump. Additionally, ingredients such as sugar syrup and maltodextrins are found in most dried honey products, although some manufacturers stock sweeteners other than the honey itself. In most cases, however, there is between 50% and 70% real honey in commercially available dried honey.
To prevent dehydrated honey from building up, soy flour or wheat starch is often used. The alternatives are bran, lecithin and calcium stearate. These additives aid in the drying process as well as providing a certain amount of bulk.
The higher the percentage of honey in a dried honey product, the stronger the honey flavor will be. The less mass or filler added to dried honey, however, the more expensive it will be. In order to produce dried honey with consistent aroma, manufacturers prefer to use a mix of honey types.
There are several approaches to making a dried honey product. Some manufacturers employ a process that involves spraying a liquid honey mixture and then drying it. Others use a drum roll method. I am also in the exploration of freeze drying, vacuum drying and microwave drying.
The physical differences between dried and natural honey mean they are not easily interchangeable. In commercial food production, it is used in peanut butter honey products, potato chips, frozen dough, and other products. It is found in rubs and coatings for meats and other foods, as well as seasonings and dry bakery mixes.
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