-Honey is sweeter than sugar, allowing bakers to use less honey than sugar to achieve the desired sweetness. -Honey performs many roles beyond sweetening bakery foods. Products that contain honey dry out more slowly and have a lesser tendency to crack. -Honey also imparts an improved aroma at relatively small percentages (up to 6% by weight of the flour) in sweet cakes, biscuits, breads and similar products. The high acidity of honey (avg. pH 3.91) also helps inhibit mold growth in bakery foods and extend shelf life. -Honey naturally coats, binds and thickens products, improving body and mouthfeel.