Creamed honey
Honey processed to control crystallization, so that it holds many small crystals and spreads smoothly.
A catalog entry describes a kind of product. It is not a listing. A listing is not guaranteed inventory.
Facts
- Processing
- Seed crystals are stirred into liquid honey kept at about 13 to 21 °C (55 to 70 °F) until it sets, in 2 to 3 days (the Dyce method).
- Colour
- Lighter than liquid honey of the same floral type.
- Storage and handling
- Keeps its creamy texture at about 18 °C (65 °F).
- Standards and grades
- USDA type: crystallized honey includes creamed types.
- Also called
- Whipped honey, Spun honey, Churned honey, Honey fondant, Set honey, Soft set honey