Whipped honey

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Whipped honey is a honey that has been processed to control crystallization. Whipped honey contains a large number of small crystals in the honey. The small crystals prevent the formation of larger crystals that can occur in unprocessed honey. The processing also produces a honey with a smooth spreadable consistency.

Whipped honey is also called Creamed Honey, Spun Honey, Churned Honey, Candied Honey, and Honey Fondant.

[edit] Production methods

The first method for producing whipped honey was patented by Elton J. Dyce in 1935. In this process, raw honey is first pasteurized to kill any yeasts that may be present in the honey. After pasteurization, previously processed whipped honey is added to the pasteurized honey to produce a mixture of 10% whipped honey and 90% pasteurized honey. The mixture is then allowed to rest at a controlled temperature of 57°F (14°C). This method will produce a batch of whipped honey in about one week. A seed batch can be made by allowing normal honey to crystalize and crushing the crystals to the desired size.

Large scale producers have modified this process by using paddles to stir the honey mixture while holding the mixture at 57°F. This reduces the time needed to several hours.