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Creamed honey is honey that has been processed to control crystallization. Also known as honey fondant, [1] soft set honey, or whipped honey, it has a smooth, spreadable consistency and lighter color than liquid honey of the same floral type. A method for producing creamed honey was first patented in 1935, and other methods have since been devised.
Honey is a sweet and viscous substance made by several species of bees, the best-known of which are honey bees. [1] [2] Honey is made and stored to nourish bee colonies.Bees produce honey by gathering and then refining the sugary secretions of plants (primarily floral nectar) or the secretions of other insects, like the honeydew of aphids.
As a result, clover honey tends to have a higher water content, which may permit it to crystallize more readily over time. Crystallization of honey does not indicate spoilage, but tends to be aesthetically undesirable, so producers may alter their procedures to avoid the hygroscopic honey from absorbing more moisture from the atmosphere. [10]
For best flavor, "always close lids to honey tightly," Bapton says. "If you see crystallization, warm the open jar in a pan of hot water." How to Properly Store Your Baking Ingredients
Crystallization: Especially in colder climates, honey can thicken or crystallize, preventing honey from flowing. [11] If this prevents operation of the Flow Hive mechanism, it can be addressed by either waiting for the bees to remove the crystallized honey, or by soaking the frame in water to dissolve it away. [13]
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The honey mesquite (Prosopisglandulosa) is almost ubiquitous in our region and, although once extensively used and esteemed by our area’s indigenous residents, ...
Honey extraction is the central process in beekeeping of removing honey from honeycomb so that it is isolated in a pure liquid form. Normally, the honey is stored by honey bees in their beeswax honeycomb; in framed bee hives, the honey is stored on a wooden structure called a frame.