Creamed honey can be regarded as the midway between liquid and crystallized honey. Liquid honey is difficult to put on bread and it can’t be stored in such consistency for a long time because it becomes sugared very fast, i.e., coarse sugar crystals form in the honey and it becomes hard. This honey is best characterized by its name – it has soft, creamy consistency acquired by mechanical stirring to reduce its naturally crystalline structure. This honey is easy to put on bread, it doesn’t flow off and it has soft, pleasant taste nuances which will be highly appreciated by any gourmet.
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