Honey processing

Industrial honey processing typically involves the following steps:

1. Extraction: The honeycombs are removed from the beehives and the honey is extracted using a centrifugal force to separate the honey from the comb.

2. Straining: The honey is strained to remove any large particles such as wax or dead bees.

3. Settling: The honey is then left to settle in large tanks. During this process, any air bubbles rise to the surface and are removed.

4. Heating: The honey is heated to a specific temperature to make it easier to filter and bottle.

5. Filtering: The honey is filtered through a fine mesh to remove any remaining impurities such as pollen or small particles.

6. Bottling: The honey is then bottled and labeled for sale.

It is important to note that some commercial honey producers may also use additional processing methods, such as ultrafiltration, which removes even more impurities but may also remove beneficial components such as pollen.

One way to produce cream honey is by letting honey crystallize naturally, and then stirring it to break up the crystals into a smooth, creamy consistency. Another method involves adding already crystallized honey to liquid honey and then stirring until the two are fully combined. Cream honey can be flavored with various ingredients such as cinnamon, vanilla, or fruit extracts to create unique and delicious spreads.

For industrial creaming of honey, specialized machines are used to control the temperature and humidity of the honey to promote crystallization. The honey is then agitated and cooled to achieve a consistent, creamy texture. Flavorings and other ingredients can also be added during the creaming process to create unique products.