Heated honey creaming mixer 75 kg

01 · 15 MINUTES AND AN HOUR, FOR DAYS

The consistency is the product

Creaming is not whipping: it is breaking the large crystal and letting it grow fine, many times over, with rests in between. By hand that means remembering every hour for three days; here the digital controller does it and you can shut the honey house.

Being automatic from start to finish, the machine works at night. The difference from doing it in snatches is not comfort: a batch with irregular cycles comes out with irregular grain, and that shows in the jar.

02 · 40 °C IS THE CEILING, NOT THE AIM

For decrystallising before creaming

The machine also decrystallises set honey by warming it to about 40 °C. That figure is worth reading for what it is: a limit, not a target. Above 40 the HMF rises and the diastase falls, and both are parameters in the analysis.

In practice you work below it and make up for it with time, which is free. The walls and the bottom carry thermal insulation, so once the temperature is reached, holding it costs little.

03 · JUST ENOUGH AIR, NOT FOAM

What gives it the buttery texture

The stirring takes in some air, and that is part of the texture: it is what makes creamed honey opaque and spreadable instead of translucent and hard. That is why the result resembles a spread.

What you are not after is whipping it like cream. The cycles are short and the helical stirrer, in acid-resistant stainless steel, turns slowly and drags the mass up from the bottom. If a finger of white foam appears on the surface, there is too much stirring.

04 · 55 LITRES, ABOUT 75 KILOS

The scale of small batches

The drum is food-grade stainless steel and holds about 75 kg of honey a batch, which is the size of a single-flow lot or a run of small jars for a fair.

That is where it makes sense: creaming a lavender or a eucalyptus that crystallise with coarse grain, or preparing gourmet lots. It runs on 230 V single-phase, with no special installation.

05 · BEFORE YOU BUY

Genuinely automatic: you set it and you leave.