[chrisv5656]

We are currently whipping our honey and seed mixture in 55 gallon batches using a geared down handheld drill with a paddle mixer. Our mixing style is to get as much air into the honey as possible which makes it very white and gives it a very creamy texture. Our customers also like the foam that is formed on the top of the honey. We have to mix this for a couple of hours to get the effect that we want.

I would like to start mixing the seed and honey mixture in 300 gallon batches and then bottle it on my bottling line, but I am unsure of what mixing equipment would work best for this. I have a $30,000.00 budget. Does anyone have any ideas of what might work in this situation?

Thanks - Chris

 

[Harley Craig]

maybe something like this? http://www.youtube.com/watch?v=_mp7ytrRwa4

 

[garusher]

Hopefully somebody from New Zealand will add a comment here, they do a lot of creamed honey.

 

[chrisv5656]

Craig - Thanks for the video! That looks very much like what I have imagined. I am going to contact them today. I'll let everyone know what I discover.

Thank You!

 

[HungryBear]

Why dont you give maxant a call? I know they have a very large (at least a 1000# of honey it would hold) bottling tank made with mixer built and ready to go. I know its smaller than what your looking for but maybe it would help you some how. The Tank was 6 feet high and 4 foot in diameter.

 

[Ian]

Our mixing style is to get as much air into the honey as possible which makes it very white and gives it a very creamy texture.

We try to keep all the air out of the honey when creaming.

How long do you whip it for? It woud be called whipped honey then right?

 

[jim lyon]

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.

 

[chrisv5656]

We whip the honey for close to two hours at about 500rpm. Our product is called Winter White, and the mixing of air into it gives it it's white appearance. It is then bottled in a clear bottle. The 1/8" of froth at the top is considered to be the extra special part.

 

[BMAC]

Frothy honey has a very unique and nice texture to it.