Bee Pollen Chocolate Bar April 20th, 2015

Bee Pollen Chocolate Bar

Through the years, Hammond’s has maintained the commitment to quality and award-winning innovation that Carl Hammond became famous for.

To follow the outstanding launch of its Peanut Butter and Jelly Sandwich Milk Chocolate Bar and winning the industry’s Most Innovative New product of the year award, Hammond’s confectioners sought to make another unique and delicious treat to offer their clientele. This led to the development of the Bee Pollen Chocolate Bar.

This chocolate bar is the result of combining organic vanilla and cocoa butter, honey and organic dark chocolate to make a bittersweet but satisfying flavor combination. Thankful for efforts of the hundreds of bees that make this possible, five percent of the profits from the sale of this chocolate bar go to bee conservation efforts around the world.

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Does honey pair well with other sweeteners? April 14th, 2015

Honey can be used as a complete or partial replacement for almost any sweetener.

In many cases, food and beverage manufactures are looking to substitute honey for sugar. Honey has a high fructose content, so it is sweeter than sugar, allowing processors to use less honey than sugar to achieve the desired sweetness.

Honey also complements other natural sweeteners, both traditional and high-intensity. If you pick up any natural food or beverage product in the supermarket, almost every one uses multiple sweeteners to attain the desired flavor, color and mouthfeel. Honey contributes positively to each of these elements.

Plus, honey is a natural sweetener that can be used for more than flavor and functionality. The marketability of honey is unique attribute rare among sweeteners. When processors use honey in their product, they most likely include “honey” in the name of the product and use the ingredient to market their products.

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FAQ: Where is honey’s flavor derived from? April 10th, 2015

One of the most unique things about honey is the amount of varietals there are.

In the United States alone, there are more than 300 varieties of honey, all with unique flavor profiles, derived from floral sources such as alfalfa, wildflower, buckwheat and tupelo.

Honey gets its start as flower nectar, which is collected by bees, naturally broken down into simple sugars and stored in honeycombs. The unique design of the honeycomb, coupled with constant fanning by the bees’ wings, causes evaporation to take place, creating the thick, sweet liquid we know as honey. The color and flavor of honey varies from hive to hive based on the type of flower nectar collected by the bees.

For example, if bees forage in fields of clover, the end result is clover honey. But if they forage next to orange groves, then orange blossom honey will be produced. This variety gives food and beverage makers the ability to develop products with specific flavor profiles, ranging from semi-sweet to robust.

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