The honey purifiers

There's more to cakes and buns than I'd ever expected. In the latest edition of Bakery & Snacks, new ingredients are improving “mouthfeel”, “break & shred properties”, and the “performance of retarded dough”. And then there was a bit about improving the safety of honey:

Wolff is the world’s leading supplier of honey ingredients, with customers in the bakery, dairy, beverage and confectionery markets, and said that the demands of the food industry now required honey to be supplied with greater safety guarantees than ever before.

As a result, the company has developed a new technique which can remove microbiological organisms and potential pathogens such as Botulism without affecting the quality and taste of the honey itself.

Is that really necessary?