Honey is usually warmed by the beekeeper to help it flow when bottling it. Heat is damaging to honey and you could end up with a product which would not be legal to sell as honey – although apart from the obvious signs that the honey has spoiled ie darkening or a change in flavour you would need a laboratory to test the composition. Or, you may be aware that your extracted but not yet bottled honey is starting to ferment.

All is not lost however because the product can be sold as Baker’s Honey. If you sell Baker’s Honey it must be labelled as such and have the words “Intended for cooking only” near the name. Also, bakers honey must not be labelled with information about floral or vegetable origin, regional or topographical origin or specific quality criteria.