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Author Topic: IS CRYSTALIZED THE SAME AS CREAMED HONEY  (Read 1120 times)
slacker361
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« on: December 20, 2010, 05:03:07 PM »

I have honey from this past fall that is crystalizing, is this the same as creamed honey
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David McLeod
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« Reply #1 on: December 20, 2010, 05:41:37 PM »

Yes and No. Both are honey that has granulated, the sugar forms solid crystals.Creamed honey is usually a controlled process where the granulation is manipulated to produce the finest and smallest crystalline grain structure possible for a smooth texture when consumed. Honey left to it's own devices will usually granulate into large crystalline grains giving it a gritty or sandlike consistancy when consumed.
The process of creaming/manipulation usually begins with mild heating to break down (melt) any sugar crystals already present in the honey to be creamed. It is then filtered to remove the smallest of impurities (wax, pollen, etc), this step is important as the sugar crystal will use whatever object present as a "template" to form the crystal size (large pollen or wax particles equal large sugar crystals). The next step is to add a starter crystal size to provide a template. This is usually a granulated honey that is ground as fine as possible or a sample from a batch of creamed honey that is the desired consistancy. The honey is then allowed to granulate for several days and is mixed several times through this process.
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hardwood
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« Reply #2 on: December 20, 2010, 05:44:49 PM »

Kinda...creamed honey is crystallized honey but the crystal size has been controlled through use of "seed" crystals which are very small. The smaller these seeds are the creamier the honey. Normal crystallized  honey has larger crystals and feels gritty or crunchy to one's mouth.

If you take some of your crystallized honey and grind it really really fine in a mortar or blender and re-liquify the rest before recombining you'll get a much better creamed honey.

Scott
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« Reply #3 on: December 20, 2010, 05:46:31 PM »

Yeah, what David said! (we posted at the same time)

Scott
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"In the first place, we should insist that if the immigrant who comes here in good faith becomes an American and assimilates himself to us, he shall be treated on an exact equality with everyone else, for it is an outrage to discriminate against any such man because of creed, or birthplace, or origin. But this is predicated upon the person's becoming in every facet an American, and nothing but an American...There can be no divided allegiance here. Any man who says he is an American, but something else also, isn't an American at all. We have room for but one flag, the American flag...We have room for but one language here, and that is the English language...And we have room for but one sole loyalty and that is a loyalty to the American people."

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« Reply #4 on: December 20, 2010, 05:48:40 PM »

sometimes you get lucky and your honey will naturally produce very fine crystals.  if you get that, save some for starter.  
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« Reply #5 on: December 20, 2010, 05:49:38 PM »

If you can sell it as creamed honey, then I'd call it creamed honey.   grin
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Brian D. Bray
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« Reply #6 on: December 24, 2010, 05:25:55 PM »

If you can sell it as creamed honey, then I'd call it creamed honey.   grin

Creamed honey is actually beaten granulated honey.  When the honey starts to cystalize take a paint drill or egg beater to it.  Whip it every few days until the honey has totally crystalized and has a buttery texture.  Takes about 2 weeks to do a good job, beating it about 6-7 times.
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rdy-b
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« Reply #7 on: December 24, 2010, 10:58:48 PM »

If you can sell it as creamed honey, then I'd call it creamed honey.   grin

Creamed honey is actually beaten granulated honey.  When the honey starts to cystalize take a paint drill or egg beater to it.  Whip it every few days until the honey has totally crystalized and has a buttery texture.  Takes about 2 weeks to do a good job, beating it about 6-7 times.
  Hard to do with cold Honey-10 days at 57deg-after theroue seeding (seed at 10-1--honey to seed ) is the most poular-hers a tip after seeding honey fill jars and let honey setup in jars-heres another tip-turn jars upside down when honey is setting up-(10 days at 57deg) this will allow the air bubbles to rise to the bottom of jar and wont give the unrefined appearance that the resulting foam greates-RDY-B
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Finski
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« Reply #8 on: December 25, 2010, 01:02:16 PM »

.
The most difficult is to get in summer a cold place where temp is 13C - 15C.

If you have an extra freezer, put in the an electrict timer which cut the current so that it cools the seed honey to 13C. Add seed and
put into freezener so much honey as it has space and handle the rest honey.


In 20C temp honey is not willing to crystallize.
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