Creamed Honey Info
Creamed honey sells for more and makes honey lighter. Another product in your offerings will increase your sales. Why not try it? There is nothing to it. Heat your honey up to 120F and cool it as fast as you can down to 75F. Stir in 10% creamed honey and let sit for two hours. Stir with our creaming screw (adds no air bubbles) to evenly disperse the crystals. Do this several times over the next two to four days until it appears opaque and thick at which time you should bottle immediately.
Consider purchasing our Creamed Honey Info for much more information. Dr. Roger Morse summarizes the history and production techniques of the Dyce process for making Crystallized honey. He covers many potential problems, as addressed by Dr. Dyce, and describes how he did it. Included with the Dyce process we add Steve Taber's production techniques and tips.