Double-Walled Professional creamer honey 100kg

01 · SEED AT 16-24 DEGREES

The method, in six steps

Creaming is not beating hard: it is crystallising fine on purpose. You add 5-10 % of honey already creamed with a fine grain, and those microcrystals act as a template for the whole mass to copy instead of granulating however it likes.

The delicate point is temperature. If the base honey is warm, you dissolve the microcrystals you have just put in and lose control of the grain.

The whole process takes one to two weeks, sometimes up to four. Every honey is different: run a small test before the full batch.

02 · IT IS NOT A BLOCK CRUSHER

Mistake number one

Starting the motor with cold, hard honey is what wrecks most machines. Before switching on, fill the jacket and temper until it works soft — 25-30 °C only if it comes in very hard, then let it drop to seeding temperature.

The honey must cover at least one whole stirring arm. With less, the system strains. And if the machine stops by itself, that is the overload protection: wait a few minutes and press the reset on the power unit.

03 · FIFTEEN AND SIXTY

The cycles, and why 33 rpm

The three arms turn at 33 rpm, and that is deliberately slow: they break crystals by controlled friction without folding in air. A drill with a paddle makes foam; this leaves a dense, glossy honey.

Use the timer to work in cycles of 15 minutes running and 60 resting, especially with hard honey or in a warm room. Run continuously and the friction itself heats the honey and spoils the texture — and raises the HMF, which carries a legal limit.

04 · THE JACKET TAKES 32 LITRES

Water bath, discharge and connection

The double wall is filled with about 32 litres of distilled water: no thermal oil needed, and that way no scale builds up on the element. Mind the sum — a 25-litre container does not cover it.

The thermostat is adjustable from 30 to 110 °C and the floor slopes towards a DN 40 valve — that is a 40 mm bore — so it empties to the last drop without tilting the tank and takes a 40 mm hose straight to filling.

It runs on 230 V with a maximum draw of 1,250 W. Even so it carries an element and a motor: earthed socket, no extension leads or power strips, and never left running unattended.

05 · SELL IT IN WINTER

The commercial note to keep in mind

A well-made creamed honey makes use of exactly the honeys that give trouble — rape, sunflower, clover — the ones that granulate on their own with a coarse grain.

But heat undoes the work: it melts the microcrystals and separates phases in the jar. Sell in autumn, winter and spring, or with transport and storage under controlled temperature.

One note: a honey with fine particles — pollen, micro-wax — crystallises sooner and with more nuclei. For a very fine cream, filtering or settling first improves uniformity.

06 · BEFORE YOU BUY

This is the heated creamer: