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From: "Kim Flottum, Editor Bee Culture" <[log in to unmask]>
To: "'Informed Discussion of Beekeeping Issues and Bee Biology'"
         <[log in to unmask]>
Subject: RE: Creamed Honey
Date: Fri, 21 Aug 1998 16:14:34 -0400
 
>   Richard Spiekhout[SMTP:[log in to unmask]] wrote:
>
> I think that I read that creamed honey was was you made out of honey
> that had already granulated thereby making it a salable product. True
> or false?
 
Hello,
False. Cremed honey is made by adding a small amount (usually about 10% =
by weight) of already finely crystalized honey to liquid honey, then =
storing it at about 50 degrees F until the entire amount is =
crystallized. The 'seed' crystals are added to the liquid, throroughly =
mixed in, then the resulting mixture poured into the final sale =
container, then left to harden. The secret is to add the best (finest) =
crystals you can find, and to have it crystalize at the proper rate - =
not too fast, but not too slow. It's an art, with a lot of science =
thrown in.
Kim Flottum
Editor, Bee Culture Magazine
1-800-289-7668 x3214
 
http://www.airoot.com/beeculture/index.htm