Honey creaming - LYSON TV

HONEY CREAMING:
Fresh honey is thick and clear. After some time it gets crystallised naturally.
The proper crystallization temperature is 16-18 ° C.
At higher temperatures, the crystallization process occurs more slowly and crystals are larger.
Heating the honey up to 40ºC and maintaining it at that level for several days causes the transition of honey from solid (crystallized) to liquid.
Creaming is a quick and easy method of creamed honey's production. It is done by adding the crystallised honey onto the fresh, clear and fluid one, in order to begin a controlled, small-grained (creamed) crystallisation.
The creaming process should be performed repeatedly on the following basis: stirring - 15 minutes ; standstill - 1 hour
The creaming device has a special mechanical stirrer, which allows you to carry out the process of recrystallization, after which honey obtains chocolate cream-like consistency.
This process involves a cyclic aeration and intensive honey stirring for a few nights, until the desired consistency is obtained. That consistency is maintained over many months if the honey is kept at the same, appropriate level of temperature.
Mixing is performed several times a day for about 10-15 minutes.
"Creaming" is to produce many small nucleation and prevent the growth of existing crystals of honey.
It is mechanical “grinding” of honey crystals.
IMPORTANT!
This process should be performed gradually, that means one should not fill the entire device with honey, but to dose small amounts of honey regularly.
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