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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.
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.
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.
The dependent factors for honey production are the duration and timing of the honey flow in a certain area. Duration and timing of a honey flow may vary widely depending on local predominant climates, weather during the honey flow and the nectar sources in the area. Good honey production sites are the far northern latitudes.
Crystallization is the process by which solids form, where the atoms or molecules are highly organized into a structure known as a crystal. Some ways by which crystals form are precipitating from a solution , freezing , or more rarely deposition directly from a gas .
3 Set Honey. 1 comment. 4 Create crystallized honey article and merge? 2 comments. 5 Candied vs Creamed honey. 2 comments. Toggle the table of contents. Talk: Creamed ...
Just as delicious on a baguette with brie as it is on your morning toast with butter, this new Granny Smith apple fruit spread has a myriad of uses (and we bet these limited-time jars will go fast!).
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]