Food Science Tips


Home - Recipes - Chef's Tips - Food Science Tips
Click on the image to see it in higher resolution

Honey

Because of its high fructose content, honey has a higher sweetening power than sugar. This means you can use less honey than sugar to achieve the desired sweetness.

We respect your privacy. Our website is using cookies for 3rd party advertising, analytics, language and user settings. By continuing to browse our site you agree to our use of cookies and Terms and Conditions. That's Fine