What is creamy honey?
Creamy honey is a spreading type of honey that does not recall as common raw honey. Also, cream honey, called whipped cream, has small crystals cream, instead of larger crystals, which are naturally formed in honey. The cream honey process involves control of honey temperature, which in turn controls the size of honey crystals.
When it is creamy, honey has a consistency that differs from raw honey. Instead of being sticky and dripping easily like raw honey as soon as honey is cream based on a consistency that is similar to softened butter. Honey is easy to spread to bread and other butter foods.
Creation of cream honey requires close control over honey temperature. Honey is first pasteurized or heated to the extent that any yeast or other dirt in honey are cleaned. Instead of letting the pasteurized honey cool at the room temperature, a person who must place it must be placed in the controlled Witeplota 57 ° F (about 13,88 and DEGC).
After its production, cream honey must still be held in an environment controlled temperature. It keeps honey at a room temperature or between 60 and 75 ° F (about 15.5 to 23.9 and DEGC), maintains the properties of butter similar to honey. Putting honey to temperatures above 75 ° F (about 23.9 ° C) causes honey to form large and coarse crystals, making it difficult to spread. Honey cooling also makes it difficult to spread, because the crystals that are already in it will lose part of their subtlety.
beekeepers can also introduce aroma and color honey. The taste may include fruit concentrates such as strawberries, cherries or orange. Other honey flavors come from nuts such as nuts or almonds. Vanilla and caramel can also be used by beekeepers or combined with other flavors to achieve desires.
together with cream honey could be consumed a wide range of food. Bread, pancakes and pastries can be distributed or filled with ordinary orflavored honey. The mixture can also be drizzled with ice cream or other desserts to add aroma.
Sometimes a beekeeper introduces a mixture of ten percent of the finished product and ninety percent of pasteurized honey during the cream process. With ten percent of honey, which has small crystals, the rest of honey tends to imitate the size of the crystals. If the beekeeper does not have a finished product yet, he can allow honey to naturally crystallize and then mix the honey strongly to break large crystals.