This message was originally submitted by [log in to unmask] to the BEE-L list at CNSIBM.ALBANY.EDU. It has been edited to remove HTML formatting. 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