Creamed Honey Gourmet
Creamed Honey Gourmet
Dr E.J. Dyce a beekeeping professor at Cornell University patented the process that is recognized worldwide as the only true scientific creamed honey process in 1928.
Creamed honey is made with pure honey. By law pure honey is defined as having no additives. Pure honey is less than 19% water and only has evaporated flower nectar from the bee comb.
Creamed honey is made by adding very tiny honey crystals to fresh liquid gourmet honey. The honey crystal seed usually does not exceed 10 % of the mass. Honey crystals can be large to very tiny depending on the honey that it started to grow in. The smallest honey crystals are best so that you may create a very spreadable, smooth texture.
80% of all honey sold in New Zealand is creamed honey. 49% of honey consumed in England is creamed honey. Creamed honey is seen as easier to manage and less messy than liquid honey.
Flavors, spices and fruit have been added to creamed honey as an alternative to pure creamed honey. Some essence oils have been added to honey products to give fragrance. These oils are not recommended as the taste is objectionable and the oils are not produced for human consumption.
Gourmet yellow star thistle honey, raspberry honey, fireweed honey and blackberry honey make excellent creamed honey.
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