Creamed Honey does not crystallise; in fact, it is already crystallised.
The crystallisation process is carefully controlled to form small crystals for a tastily smooth texture and it retains the same consistency throughout its shelf life.
When bees collect flower nectar they enrich it with their enzymes and let it mature into honey in the wax cells of their hive. This valuable substance derives from a wide variety of plants, and therefore many different pollen types, unlike mass-market honey where the pollen is typically strained out and the enzymes killed by heating. Flower honey is easily digestible and readily absorbed, making it a good energy food for active people.
Creamed Honey is produced by slowly mixing RAW honey for a number of days at 14 °C.
