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Creamed Honey
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<blockquote data-quote="John B" data-source="post: 1855" data-attributes="member: 207"><p>I understand the difference between granulated and creamed honey but I have given up trying to explain the difference to people and I just call all granulated honey ,creamed.</p><p>Generally speaking the faster a honey crystallises the finer the crystals will be and when honey granulates slowly like when we used to save frames of manuka honey to feed the hives you can end up with some very big crystals. This was quite hard for the bees to deal with and this was considered a good thing as they couldn't consume it too fast. Honey was also occasionally open fed to the bees in 40 pound tins. These were hard granulated and were simply cut open and left in the middle of an apiary where the bees would collect just enough to stay alive and if the flow improved some of the honey was often left in the tins and could be taken home again for another day. Please note this is not an acceptable practice because of the risk of AFB and was not practised in my time and I have been beekeeping full-time for nearly 50 years.</p><p>It used to be believed by many of the general public that honey was granulated by adding things like icing sugar or even I was assured by one person by the addition of lard.</p><p>Personally I like either comb honey, or cold, hard granulated honey straight out of the fridge. It's hard to deal with but cold honey like frozen chocolate just taste better.</p></blockquote><p></p>
[QUOTE="John B, post: 1855, member: 207"] I understand the difference between granulated and creamed honey but I have given up trying to explain the difference to people and I just call all granulated honey ,creamed. Generally speaking the faster a honey crystallises the finer the crystals will be and when honey granulates slowly like when we used to save frames of manuka honey to feed the hives you can end up with some very big crystals. This was quite hard for the bees to deal with and this was considered a good thing as they couldn't consume it too fast. Honey was also occasionally open fed to the bees in 40 pound tins. These were hard granulated and were simply cut open and left in the middle of an apiary where the bees would collect just enough to stay alive and if the flow improved some of the honey was often left in the tins and could be taken home again for another day. Please note this is not an acceptable practice because of the risk of AFB and was not practised in my time and I have been beekeeping full-time for nearly 50 years. It used to be believed by many of the general public that honey was granulated by adding things like icing sugar or even I was assured by one person by the addition of lard. Personally I like either comb honey, or cold, hard granulated honey straight out of the fridge. It's hard to deal with but cold honey like frozen chocolate just taste better. [/QUOTE]
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What type of honey is New Zealand famous for?
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