Baker's Honey
Lexikon
Under the Honey Regulation (Germany), baker's honey is honey suitable for industrial purposes or as an ingredient in other foods, which may show a foreign taste or smell, may have begun to ferment, may have fermented, or may have been overheated.
Under the Honey Regulation (Germany), baker's honey is honey suitable for industrial purposes or as an ingredient in other foods, which may show a foreign taste or smell, may have begun to ferment, may have fermented, or may have been overheated. Honey from which foreign substances were removed in a way that also removed a substantial amount of pollen also falls under this category.
Anyone who supplies baker's honey must label it with the notice that it is intended only for cooking and baking. The designation may not be replaced by the word honey and may not be supplemented with a variety or origin claim.
Baker's honey is subject to its own limit values. The water content may generally be up to 23 percent, up to 25 percent for heather honey, and the requirements for HMF and diastase do not apply.
For the beekeeper, baker's honey is not a way to salvage honey that has gone bad, but a distinct legal designation with clear obligations. Fermented honey must explicitly no longer be marketed as table honey, and it is also unsuitable for the beekeeper's own colonies, because it carries a high number of yeast spores.