Honey is a very ancient ingredient present in the history of gastronomy for centuries. Even in ancient Rome there were numerous sweet preparations with honey as the main ingredient.

Honey has a much higher sweetening power than sucrose due to the higher percentage of fructose. It can be a valid substitute for sugar when baking cakes and biscuits, if used in the right dosage.

In honey-based preparations it is necessary to be careful to slightly reduce the doses of the liquid ingredients: honey contains water, which affects the consistency of the mix.

Honey caramelizes with high temperatures. Glucose and fructose, the sugars that compose it, are transformed giving the cake a brown colour and making it necessary to check the cooking time carefully.

Honey has important botanical characteristics that determine its aroma. When preparing sweets, it is essential to choose the right honey that will not cover the flavours of the main ingredients.

One of the most suitable types of honey for pastry is certainly acacia honey: its aroma is light and delicate. Orange and citrus honey has an aromatic and pleasant taste and can be used when making cakes and as a sweetener for creams, yogurt and whipped cream. Millefiori honey is suitable when preparing cakes, although its flavour may be different from time to time being composed of nectars from different types of flowers. Chestnut honey, instead, has an intense flavour and a bitter aftertaste and is therefore used rarely when preparing desserts.