Honey creamer with turnable bucket holder Honey Mixers

Honey creamer with turnable bucket holder

6000218

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With this machine you can stirring without “Starter Honey”

If you stir without starter honey you use benefit from the honey natural crystallisation seeds. This works with honeys which you stir right after extraction. The time you need until the honey is “ripe” to fill up depends very much on the sugar spectrum in the honey. Honey with a lot of glucose (e.g. rapeseed honey) crystallised much quicker than one with little glucose. Rapeseed honey can already be ready in 2 – 3 days while leave honey and summer mixed honey might need up to 2 weeks of stirring. 

Working temperature during stirring is around 20° - 22° C. Stir 2 – 3 times a day for approx. 15 – 20 minutes. Continuous stirring is physically not necessary for the honey and also not good for the motor which is not built for that. The use of the timer will make this set up easy for you and leave you more time to work at your bees. 

The honey is “ripe” to be filled up when after the crystallisation process has started it has the same colour all the way through (e.g. light grey or beige if it is rapeseed honey). If only some pearlescent flow marks appear it is not ripe yet. 

It is very important to get the timing just right because if you stir the honey too long and the crystallisation continuous the honey is not able to form a compact crystal bond and the honey will have a mushy consistency with a wet surface.

You can fill the honey up right after the last stirring. No waiting time necessary. After filling up you should store the glasses in a dry and cool room (temperature between 13° and 15°). The honey will then tie-up within hours (normally in about 8 – 16 hours) and is ready to sell.

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