Functional Performance in Baking
- Extra-light color suitable for light-colored baked goods
- Mild sweetness that enhances rather than dominates flavor
- Helps retain moisture and softness after baking
- Supports even browning and stable texture
- Compatible with continuous industrial baking systems
Due to its controlled quality parameters, this product is also recognized as Bakery-Grade Water White Honey for applications requiring precise formulation management. It performs reliably as Water White Honey for Baking in both low-temperature and conventional baking processes.
Raw Material & Processing Standards
The honey is sourced through a vertically integrated supply chain supported by a nationwide cooperative of over 200 professional beekeepers managing approximately 120,000 colonies. Processing is carried out in a modern facility holding food and pharmaceutical production qualifications. Each batch undergoes laboratory testing for moisture, enzyme activity, HMF levels, and thermal stability, ensuring consistent performance for bakery and confectionery manufacturers.
Technical Specifications
|
Parameter |
Specification |
|
Color (Pfund) |
≤ 9 |
|
Moisture |
≤ 18.5% |
|
HMF |
≤ 15 mg/kg |
|
Diastase |
≥ 8 |
|
Shelf Life |
24 Months |
|
Packaging |
Drum / IBC / Customized |
images: bakery production line, confectionery applications, bulk honey packaging
Manufacturing Strength & Company Heritage
Our manufacturing base is located in Hefei, Anhui Province, operating within a 30-acre industrial park supported by a 20,000㎡ intelligent processing facility. The company's beekeeping heritage dates back to 1911, marking one of China's earliest introductions of Italian honeybees. Through three generations, this legacy has evolved into a modern honey ingredient enterprise serving global bakery and confectionery industries under ISO22000 food safety management systems.
Services
Bulk honey supply for bakeries and confectionery factories
Customized specifications for baking applications
OEM & ODM solutions
Export documentation and logistics support
FAQ
Q: Can this honey replace part of refined sugar in baking?
A: Yes, it is suitable for partial sugar replacement while improving moisture and texture.
Q: Is it compatible with industrial baking lines?
A: Yes, it performs consistently in continuous production systems.
Q: Can parameters be adjusted for specific recipes?
A: Yes, moisture and viscosity can be customized upon request.
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