Hydroxymethylfurfuraldehyde.
It is one of the breakdown products of sugar and naturally occurs through
age, much accelerated through the application of heat. It's the stuff that turns
your strawberry jam brown. In the UK and probably throughout the EU it is
illegal to attempt to sell table honey with (if I have got the figure right in
my head) more than 40 ppm of HMF. Above that level it has to be labelled
as 'Baker's Honey - suitable only for cooking.'
Chris
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