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Creamed
honey is 100% pure honey - there is nothing extra added. The "creaming"
process relies on, and enhances, honey's natural tendency to crystallize.
Utilizing this feature creates a product with a very small crystal
size (less than 25 microns - 0.025mm), so small that the product
appears smooth and silky. The interlocking nature of these crystals
gives the product its smooth, thick, spreadable texture.
The
"pearly" appearance of good quality creamed honey is evidence
of the small crystal size. When small crystals form they
are flat in shape. Any disturbance in the product (such
as when the jars are filled - see picture on right) causes
the crystals to be aligned together. The flat sides of the
crystals reflect light while the edges do not. This effect
creates a pattern of light and dark "swirls" in the honey
- creamed honey at its best!
From early development in the 1930s creamed honey has become
a large part of the New Zealand consumer's diet. |
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Approx.
80% of all honey sold in New Zealand is sold in this form. The
acceptance of high quality creamed honey by the New Zealand
consumer has led to the exceptional level of honey consumption
of 2 kilos per person. This is unequaled anywhere in the World
and is a point worth noting by countries looking to increase
their own honey consumption.
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Airborne has many years experience producing
creamed honey and was one of the early pioneers of this
process. Today with exacting honey selection and controlled
production techniques, Airborne produces some of the best
creamed honey available anywhere.
A useful tip! Sometimes when you buy creamed honey,
it is too hard to use easily. This is because most of
the crystallizing has happened after the jar was filled
and it has "set:" hard. If you microwave the
jar (around 30 seconds on high for 500 grams) it will
soften - and it stays soft!
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