Cream can be whipped. Butter can be whipped. Egg whites can be whipped. Batter can be whipped. Whipping mechanically inserts air bubbles into the substance, making it light and fluffy. Creamed honey is anything but light and fluffy. It spreads well but is heavy and dense. Far from whipping air into your creamed honey, you should carefully avoid any incorporation of air whatsoever.
In fact, after the starter crystals have been stirred into the honey, it is often left to sit undisturbed so any air bubbles come to the surface and dissipate.
Then we ship it off to stores and happy customers like you! This is a completely natural thing for honey to do, and it is called crystallization. Many people prefer crystallized honey over liquid honey! After collecting and straining raw honey from the hive, we throw it in a honey creamer.
A honey creamer is essentially a big tank with an auger that spins liquid honey periodically over a few days. Honey naturally wants to crystallize in the tank but by stirring it we interfere with the crystallization process. This allows us to control the size of the crystals. The smaller the crystal, the smoother and creamier the honey. Initially, crystals form and grow, starting out forming a grainy paste, moving to a textured sediment and finally maxing out into a hardened block.
Most people, however, are not much interested in honey within the sediment phase and certainly not the solidifying brick block phase at the end of the crystallizing process. Natural occurring honey crystals in set honey are larger and thicker than the crystals we create in our whipped honey.
This will dissolve the crystals. This process can take from a few hours up to a day or longer depending on the honeys initial state. While hotter is quicker, lower temperature is better. When larger crystals hang out with smaller, more refined crystals, the larger crystals win and revert the honey to a set honey.
For this reason, we keep the large crystallizes out of the equation from start to finish. We must do this because the large crystals prevent us from reaching the nice texture we want. To whip or cream the honey, we set the temperature of the honey mixer somewhere between 57 and 63 degrees. This temperature range is where honey crystallizes best. The starter is the previously whipped honey that seeds the new batch of raw honey.
Your starter is a finished creamed honey. It should have the same attributes that you want in your finished creamed honey. From this point forward you want to churn the honey with either special creaming equipment or manually with a paddle to get the crystallization process rolling. Your objectives in the creaming phase are to attain the desired texture, consistency, and color.
This process can take from two to five days. Our honeys are creamed with special commercial creaming equipment purchased from Poland. We take fresh, raw fruits and we cut them up and then freeze dry them into a moisture-free chunks. We then ground these chunks up in a large blender until they reach a fine powdery state. We also use all-natural commercial grade fruit juice concentrates too. That helps amplify the fruity tastes. Why would we, as honey is already sweeter than sugar and raw sugars have no nutrition.
We also make whipped honey kosher cinnamon and an award-winning Columbian expresso coffee whipped honey as well. How whipped honey is made regarding flavors is also a unique process. Put your jar of honey inside the pan and leave it until your honey is runny.
Some people use a microwave, but that can alter the appearance, taste and health benefits of honey. Heating honey to 60 C will cause it to be pasteurized and it will remain in its liquid state.
Pure honey that has a moisture of Our honey is from our own apiaries bee yards. Bees bring back nectar from local floral sources from a mile radius. Our nectar comes mostly from canola, but also dandelions, clover, and wildflowers that grow in abundance. In late fall, we also get sunflower honey if some are grown locally. So our honey is a taste of local nectar sources.
We certainly try to minimize exposure to harmful chemicals both in and outside the hive, but complete control is almost impossible to achieve. Our honey is tested by CFIA and you can be sure that the honey you get is as chemical free as possible.
Is your honey pasteurized? What is creamed honey? Do you add anything to your creamed honey?
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