Flower Honey

A supersaturated solution of fructose and glucose created by bees, honey acts as a formidable natural invert sugar. Its strong hygroscopic power guarantees the prolonged softness of madeleines and gingerbread, preventing sugar crystallization. Heated, it caramelizes much faster than pure sucrose, requiring lower oven temperatures (max 150°C). It provides volatile floral notes that often need to be added cold to syrups or marinades.