The majority of honey sold in NZ is in creamed form.  Contrary to the
popular myths, nothing (no icing sugar, flour, or god help us, lard!
- all things I've heard from the public) is added to it.
 
Kiwi beekeepers developed the methods of consistently producing a
smooth, small grained honey early this century.  At some point, Dr
Dyce of Cornell came out here to visit and within several years
patented the Dyce process, which quantified the quantities and
temperatures in common use here.  (Who says I'm not proud to be a
Kiwi?  :-))
 
The basics involve 'seeding' the vat/large quantity of honey with a
smaller amount (can be quite small, but larger % the better) of a
honey that has granulated 'nicely', the way you want the big quantity
to go.  Mix thoroughly (the hard part, as stirring a big vat of honey
is not easy, even with mechanical means...)
 
Then ideally, cool to 57 deg F, the temperature at which granulation
takes place most rapidly.
 
When the honey has 'clouded' thoroughly, it can be packed and again,
kept coolish until firm.  And if you chose the right started, it is
firm but not hard, just the right texture to spread on a piece of
toast but not have it run off the edge!
 
Some honeys cream better than others, naturally, and some (such as
rata from the South Island) crystallise so quickly (and hence, with
small crystals) that they don't even need a starter.
 
A device was also invented that whips honey as it granulates,
incorporating air and lightening the colour.  I personally have never
cared for that variation.
 
Though creaming honey is not a difficult process, attention to detail
is necessary - but once you've learned to do it, it makes a
beautiful and tasty product indeed!
Nick Wallingford
President - Nat Beekeepers Assn of NZ      (\
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