In Europe, creamed honey reamed honey is the most popular form of honey sold. Spreadable, scoopable, and generally less messy than liquid honey, creamed honey is popular among those who like honey on toast, muffins or apples. Lyson developed this machine to produce the product in bulk. The creamer mixes the honey and seed crystal on a programmed schedule with a heavy duty, variable speed AC motor. The resulting product is beautiful light creamed honey!
Process: Decrystallized and pasteurized liquid honey is poured into the creamer. The honey needs to be cool (60 to 70 °F).
I make creamed honey in a bucket/mixer and it works fine. Why do I need this machine?
The mixing action evenly distributes the seed crystals throughout the honey, creating more uniformly crystalized honey. In addition, the regular mixing helps break up crystals that have grown too large. The end result is very smooth and spreadable creamed honey. Lastly, this dedicated machine creates larger quantities of creamed honey with ease without wearing out your kitchen mixer or drill.
What sizes are available?
Creamers are available in 50, 70, 100, 150, 200, and 600 liter size. 100 liter and above are special order items. The 100 L and smaller sizes are 120 V by default although 230 V is available by special order.
Do I need a heated creamer?
Most honey producers already have heated tanks to decrystallize honey in preparation for making creamed honey, and therefore do not needed a heated creamer. If you want to perform heating and creaming in the same machine, you may opt for a heated creamer. Please note that the honey will not cool quickly in the heated creamer and will require more time to complete the cycle.