According to producing creamed honey I sometimes have the problem that
after some weeks I get white, irregular structures in my creamed honey.
I don't know the English expression for this phenomenon. In German it is
called "blooming of honey". The honey is quite as good as before. It
only looks less attractive to the consumers.
As Green in 1951 found out it is caused by small bubbles of air in the
honey.
Does anybody know a recipe to avoid this phenomenon?
 
Sincerely
 
Reimund Schuberth
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Beekeeper from Germany (Bavaria)
Queen Rearing of Carniolan Bees
Insemination Station
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