Re: Manufacturing Whipped Honey Equipment Ideas
This is interesting. I used to "cream" a lot of honey but now only do around 1,000 lbs. a year. I have heard (don't remember where) that it should be whipped in such a manner so it dosen't get air in it. I'm with the op on this one, though. I think the white slightly frothy head adds to the appeal of the product. At the very least I couldn't figure out what it hurts.
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