This content has been automatically translated from Ukrainian.
Cream honey or crystallized honey (Creamed honey) it is honey that has undergone a natural crystallization process. This process turns liquid honey into a denser and softer consistency. Cream honey is characterized by a smooth and balanced texture, which is convenient for spreading on bread or use in recipes.
Here is a more detailed description of this method:
- Choice of honey: Fresh or old honey can be used to produce cream honey. It is important to take a quality product without contamination.
- Warming: Honey should be heated very carefully to preserve its beneficial properties. The heating temperature should not exceed 40°C. This helps to turn honey into a liquid consistency ready for further creaming.
- Mixing on creaming machines: These machines thoroughly mix honey for several days. This helps crystallize honey and gives it a smooth, creamy texture.
- Packaging: After obtaining the desired consistency, honey is poured into jars or other containers for storage and sale.
It is this production process that guarantees the production of honey with an excellent cream texture, which is ideal for spreading on bread or other products. It is also important to note that cream honey retains all the useful properties and characteristic taste of natural honey.
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