It is through their texture that two categories of honey : liquids and creams. In both of them we differentiate a large number of varieties. In the first, we distangle the honey of acacia, honey of orange, heather, fir, oak or
chestnut; and in the second, we find among others honey lavender, thyme, eucalyptus, linden, rosemary, or rapeseed ...
In fact, there are as many flavors as floral origins since it is the bees that produce this nectar by foraging the plants. The honey is a local product whose flavors change according to the region.
Its appearance, liquid or creamy, changes according to the proportion of glucose and fructose. Glucose allows the honey to crystallize very quickly while fructose increases its sweetening power. So the softer the taste, the less likely it is to solidify. For example, the honey rapeseed contains 40% glucose against 38% fructose, it is creamy. And the honey Acacia that crystallizes little or no only contains 27% glucose versus 44% fructose.
However, it remains possible to liquefy a honey solidified by putting it in a bain-marie for a few minutes and stirring. Better to avoid the microwave which makes him lose vitamins and some of its properties.
The honey has indeed significant virtues, it is rich in antioxidants, vitamins and minerals. With 80% of carbohydrates, it remains less caloric than the sugar which has been transformed (count 64 kcal for 20 g of honey against 84 kcal for 20 g of sugar). The sweetening power of miek is also significantly higher than that of sugarSo do not hesitate to use cakes in cakes, salty or sweet, fried, marinades, as well as in "grogs" or other beneficial grandmother drinks (water-lemon-honey).