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  1. #12
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    Quote Originally Posted by Rosie View Post
    I lift out the cake by screwing in a cork screw. The honey recovered at this stage is saved for cooking because the enzymes will have been killed.

    Rosie
    And the buildup of hydroxymethylfurfural which i believe is really bad for bees, so dont give them the cooked honey back!
    From what wikipedia hast to say about hmf:

    HMF is practically not present in fresh food, but it is naturally generated in sugar-containing food during heat-treatments like drying or cooking. Along with many other flavor- and colour-related substances, HMF is formed in the Maillard reaction as well as during caramelization. In these foods it is also slowly generated during storage. Acid conditions favour generation of HMF.[8]

    HMF can be found in low amounts in honey, fruit-juices and UHT-milk. Here as well as in vinegars, jams, alcoholic products or biscuits HMF can be used as an indicator for excess heat-treatment. For instance, fresh honey only has low amounts of HMF—less than 15 mg/kg—depending on pH-value and temperature and age,[9] and the codex alimentarius standard requires that honey have less than 40 mg/kg HMf to guarantee that the honey has not undergone heating during processing, except for tropical honeys which must be below 80 mg/kg.

    HMF can form in high-fructose corn syrup (HFCS), levels around 20 mg/kg HMF were found, increasing during storage or heating.[9] This is a problem for American beekeepers because they use HFCS as a source of sugar when there are not enough nectar sources to feed honeybees, and HMF is toxic to them. Adding bases such as soda ash or potash to neutralize the HFCS slows down the formation of HMF.[9]
    Last edited by Calum; 06-09-2011 at 07:01 PM. Reason: added wikipedia info

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