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Discussion Starter · #1 ·
We make our creamed honey by leaving a full barrel of honey in the honey house all winter. Then in the summer we scoop it out and run it through a sausage stuffer into the jars. It wore out our shaft and the replacement part is no longer available. (aluminum shaft)

How do you package your creamed honey for sale?

Thank you
 

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Commercial method is to run a slow stirrer during the creaming process, which for most honeys at 57 degrees takes 3 days to fully creamed. The agitation stops the crystals grabbing into each other as they do if the honey is not stirred.

So instead of hard honey that is near impossible to do anything with, the honey flows and is packable. That is the difference between hard creamed, and soft creamed. Hard creamed is packed into jars as soon as the starter is added, so is not stirred during the creaming process, and will be hard.
 
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