Creamed Honey

[apisbees]

Creamed Honey or fine Granulated Honey Is a process that allows the beekeeper to have his honey crystallize to a fine smooth creamy texture.
Here I will post links and instructions on producing creamed honey.
http://www.al.gov.bc.ca/apiculture/factsheets/603_creamhoney.htm

 B.C. Home » Agriculture » Apiculture » Apiculture Factsheets
Ministry of Agriculture
Apiculture Factsheet #603
Creamed Honey

Creamed honey is honey that has been crystallized under controlled conditions. Most honeys will granulate naturally over time, often forming large crystals separated from liquid honey. The controlled crystallization prevents the formation of large crystals and produces a honey with a creamy consistency throughout. The process of creaming honey is simple without the need of special equipment.
Equipment:

    Liquid honey
    Jar of commercial creamed honey (~seed honey)
    Large pot to liquefy honey to be creamed
    Heavy spoon
    Candy or other cooking thermometer
    Honey jars for the finished product

Preparation:

1. The seed honey should be warmed and stirred with a strong spoon until softened to a runny, almost liquid consistency.

2. Heat the honey to be creamed to a temperature of 65-70°C (150-160°F) by placing the container in hot water. Stir frequently, to prevent over-heating at the bottom and sides. Use a kitchen thermometer and check the temperature frequently.

3. The Percentage of moisture in the honey will determine the density of your product. Honey with 17.8-20% moisture content will be more runny than honey with less moisture. Some beekeepers use a refractometer to determine the percentage of moisture in their honey. The heating destroys any sugar tolerant yeasts in the honey and prevents fermentation if the honey has moisture content of 17.8% or higher. Heating also dissolves any residual dextrose crystals in the honey which may affect the fine granulation after the seed has been added and blended.

4. After the liquid has been prepared, the seed honey can be added. The amount of creamed honey to be added should be 10 to 15% by volume of the honey to be creamed. After the seed has been added, thoroughly blend the honeys. As soon as it is well blended, pour the honey into prepared jars and store at 10–50°C (50-60°F) for about 48 hours to allow it to solidify. Always store honey in a cool, dry place.

[apisbees]

Here is another great link to honey crystallization
http://www.montcobeekeepers.org/Documents/Honey_Crystallization.pdf

[apisbees]

Thanks to Iddee who pasted this youtube video link on making creamed honey

[apisbees]

The process of seeding honey to get a creamy fine granulated honey works on the principle of providing a fine crystal structure for the liquid sugars in the honey to copy. this process is called seeding.
The simplest way I have found is to buy fine creamed honey from the store. It is best if the honey is stiff over being soft in the tub this can be determine by squeezing the side of the tub to check how solid it is. Buy enough creamed honey to provide 10% seed honey. ensure that the honey is smooth with a very fine texture by rolling a sample between your tong and the roof of your mouth. your creamed honey will only turn out as fine as the seed honey used so the finer the seed the finer your creamed honey will be.
I prefer the honey to be seeded to be at room temperature as adding seed to warm honey can dissolve some of the seed and change the crystal structure of the creamed seed honey that is being added. Stir the seed honey so it is softened and then add it to the room temperature honey about 70 Deg F. and stir the seed in. With the seed premixed it will blend in with the room temperature honey The containers, tubs or jars can be filled right after the seed is added because the crystals will not sink in the honey as it will if the honey is warmer.
The Optimal temperature for the crystallization of honey to take place is at 56 deg F. Ground temperature below the frost line is 55 Deg F. so once you have filled your containers place them an a garage or basement and cover with an old quilt or insulation to isolate the containers from the room air temperature and allow the honey to be kept at a optimal crystallization temperature by the warmth or coolness from the earth, depending on where the honey is stored for the crystallization to take place.
If you with to control the firmness of set. How hard the creamed honey is in the container. Check the firmness of set by squeezing the container starting in a couple of weeks, when the desired firmness is reached (is solid that it dose not run but is still soft enough to be spreadable is reached) move the containers to a warming cabinet at 90 Deg F. for 24 hr to soften and break the crystallization process then return and store the honey at room temperature60 to 80 Deg F.
If your creamed honey turns out smooth and fine save some to use as seed for the next batch of creamed honey. The honey that is being saver for seeding the next batch should not be heated in the hot cabinet to 90 deg but should be kept cool as to provide the best seed crystal structure for the next batch to copy.

[riverbee]

thanks for posting this apis, also a great pdf file on crystallization.