Manual honey cream UP&DOWN

This stainless steel manual stirrer is specifically designed to produce creamy honey with a fine and even texture, using a vertical stirring technique that gently breaks glucose crystals without affecting honey quality.

It’s a very practical tool for artisanal or small-batch honey creaming, allowing you to mix thoroughly without any electric machinery. The up-and-down motion helps evenly distribute microcrystals throughout the honey, speeding up and controlling the fine crystallization process.

Made entirely of food-grade stainless steel, it’s durable, easy to clean, and completely hygienic. The T-shaped handle offers a firm grip, even with wet hands or gloves.

How and when to use it?

After filtering and initial settling, once the honey begins to look slightly cloudy (a sign that crystallization has started), it’s the perfect moment to begin stirring. The goal is to break the first large crystals and promote the formation of microcrystals:

• Stir every 12 hours for 3 to 4 days, with 15–20 minute sessions.
• Ideally, maintain the honey at around 14 °C (57 °F) during this process. This temperature promotes fine crystallization without hardening the honey.
• If crystallization happens too fast, you can gently warm the honey to 38–39 °C (100–102 °F) for a few hours to resume stirring.
• Once the desired texture is achieved (creamy and pearly appearance), the honey is ready to be jarred.

This manual system is ideal for honeys with medium or fast crystallization rates, such as rosemary, sunflower, thyme, or rapeseed. For slower-crystallizing honeys (acacia, chestnut, forest), pre-seeding with finely crystallized honey may be needed.

Practical advantages for the beekeeper:

• Enables honey creaming without electric machinery, perfect for small-scale or artisanal producers.
• Greater control over the final texture, preventing hardening or separation.
• Does not introduce excess air or bubbles, helping to avoid foam and fermentation.
• Suitable for buckets, ripeners, or decanters, as long as a 5 cm gap from plastic walls is respected.

Technical specifications:

Length: 75 cm, made entirely of food-grade stainless steel. The bottom disc features slots and holes that effectively break and distribute glucose crystals through vertical motion. No electricity required. Fully manual use, ideal for wide-mouth containers. Suitable for all types of honey that tend to crystallize.