Honey Creaming and Homogenizing Machine 600 L / 850 kg

In demanding markets like France or Germany, creamed honey has become a premium alternative to traditional liquid honey. But producing it requires precision, temperature control, and reliable equipment. This professional machine is designed to help you master the process, achieving a smooth, stable, and natural texture without altering the honey’s properties.

What is creamed honey and why should you produce it?

Creamed honey is not a different variety, but a presentation based on controlled crystallization. The goal is to generate microscopic, uniform crystals that turn honey into a spreadable cream while preserving its raw character.

For consumers, this means honey that doesn’t harden, doesn’t need to be reheated in hot water, and is always ready to use. For beekeepers, it’s a way to offer a high-quality, unpasteurized product, without sacrificing enzymes or antioxidants, while adding strong commercial value.

Liquid raw honey tends to crystallize abruptly in jars, sometimes forming large, rough crystals. That often results in poor user experience. Creamed honey solves this problem without compromising the authenticity of the product, providing a more noble and stable alternative to pasteurized honey, while keeping all its benefits.

How does this machine work?

This professional unit is made of acid-resistant stainless steel and is fully equipped to carry out decrystallization, creaming, and homogenization with temperature control:

• 600-liter / 850 kg tank, ideal for professional-scale production.
• Helical agitator with bottom scraper, ensuring consistent mixing and no dead zones.
• Adjustable speed regulator, up to 36 rpm, depending on honey type and process stage.
• Digital thermostat, adjustable from 30 °C to 55 °C, perfect for softening crystallized honey without degrading it.
• 380 V three-phase motor, with speed controller and thermal protection.
• Homogenizing function, ideal for blending different batches of honey and achieving uniform flavor, color, and texture.

The machine works with the Dyce method (seeding) and also with honeys that crystallize naturally (rapeseed, almond, sunflower…), using 15 min mixing / 1 h resting cycles over several days.

Real advantages for beekeepers

• Keeps honey raw and unpasteurized: preserving enzymes and aromas.
• Prevents jar crystallization problems, sparing customers from reheating.
• Always ready-to-use product, even in cold seasons.
• Builds customer loyalty: those who try creamed honey rarely go back to hardened liquid honey.
• Versatile use: also functions as a honey homogenizer for mixing batches and improving uniformity.

Pro tip: With this machine, you can reduce the seeding ratio to just 2–3% and still achieve perfect distribution thanks to the mixing system. After stirring, let jars rest at 14–15 °C for two weeks to complete stable crystallization.

Technical specifications

• Capacity: 600 L / 850 kg
• Material: acid-resistant polished stainless steel
• Mixing system: helical agitator with bottom scraper
• Speed: adjustable up to 36 rpm
• Heating: insulated bottom and wall heating
• Digital thermostat: 30–55 °C adjustable
• Motor: 380 V three-phase with speed controller
• Homogenizing: yes
• Drain valve: sanitary, bottom-mounted
• Safety lid (optional): automatic stop when opened

If you want to offer real raw honey — no tricks, no overheating, no additives — but ready to use and with perfect texture, this machine makes it simple. It allows you to add value to your honey without changing its essence, turning crystallization — once a problem — into a commercial advantage.