Honey creaming machine 50 kg (70 L)

The device is designed for honey creaming. The optimal crystallization temperature is 16–18ºC. At higher temperatures, the crystallization process slows down and larger crystals are formed.

Honey creaming is a simple and fast method of honey decrystallization. Its purpose is to prevent the growth of existing crystals. To achieve controlled, fine-grain crystallization, a small amount of liquid honey that has not crystallized during storage should be added to the freshly extracted honey.

The creaming process takes place in repeated cycles: creamer operation — 15 minutes, pause — 45 minutes, performed several times per day over the course of a few days until the desired consistency is achieved. The process involves cyclic mixing. Initially, the honey becomes viscous, and then it develops a smooth creamy texture similar to chocolate cream.

The process must be carried out gradually — the device should not be filled completely at once; honey should be added step-by-step. After creaming, honey should be stored at a constant temperature so that it maintains its creamy consistency for several months.

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