"... im wondering if dehydrated honey has the same properties and how well it would be if reconstituted back to hydration? ..."
Since no one else has responded, I'll take a crack at answering. I would not expect dehydrated honey to have the same enzyme activity or the delicate nuances of flavor that "raw" honey fresh from the comb does. Just my opinion -- I don't have proof to support it, other than my experience as a hobby beekeeper, but my feeling is "less is more" when it comes to honey. Too much processing = loss of artisanal quality.
The point of dehydrated honey is to use it in cooking, baking, drinks, and such as a garnish or for a concentrated honey-like sweetness. Reconstituting it back to a fluid product is kind of missing the point unless you don't have any use for the dry stuff, but don't want to be wasteful.
My honey is "raw", meaning it has only been strained at room temperature to separate it from the comb; it is never heated or finely filtered. I process each batch of honey and store each batch in dated jars. When I have friends over, I will sometimes do a honey tasting. We taste the honey collected during the course of a season and explore the differences. While all the samples are obviously sweet with that distinctive honey tang, it's amazing how different each one tastes. Early summer Iowa honey is citrusy and bright tasting from the early spring flowers -- dandelions, basswood, and clover. Late summer honey from alfalfa, clover, wild asters and other prairie flowers, and some soybean is a little darker in color and has a warmer and deeper flavor. Early fall goldenrod honey is ... heaven. Consumers are unlikely to ever see goldenrod honey. It is dark amber brown with an odd gelatinous quality and is produced by the bees only in small quantities, if they make it at all. Every drop we get stays at home for our personal use.
Since no one else has responded, I'll take a crack at answering. I would not expect dehydrated honey to have the same enzyme activity or the delicate nuances of flavor that "raw" honey fresh from the comb does. Just my opinion -- I don't have proof to support it, other than my experience as a hobby beekeeper, but my feeling is "less is more" when it comes to honey. Too much processing = loss of artisanal quality.
The point of dehydrated honey is to use it in cooking, baking, drinks, and such as a garnish or for a concentrated honey-like sweetness. Reconstituting it back to a fluid product is kind of missing the point unless you don't have any use for the dry stuff, but don't want to be wasteful.
My honey is "raw", meaning it has only been strained at room temperature to separate it from the comb; it is never heated or finely filtered. I process each batch of honey and store each batch in dated jars. When I have friends over, I will sometimes do a honey tasting. We taste the honey collected during the course of a season and explore the differences. While all the samples are obviously sweet with that distinctive honey tang, it's amazing how different each one tastes. Early summer Iowa honey is citrusy and bright tasting from the early spring flowers -- dandelions, basswood, and clover. Late summer honey from alfalfa, clover, wild asters and other prairie flowers, and some soybean is a little darker in color and has a warmer and deeper flavor. Early fall goldenrod honey is ... heaven. Consumers are unlikely to ever see goldenrod honey. It is dark amber brown with an odd gelatinous quality and is produced by the bees only in small quantities, if they make it at all. Every drop we get stays at home for our personal use.
