Our customer from Sweden has recently put into operation a vacuum unit for creaming honey and produced cream honey of the highest quality.
The vacuum creaming unit is used for the controlled crystallization of honey. In this model, the process occurs under vacuum conditions, preventing the honey from overheating and preserving its taste, color, and beneficial properties.
During the controlled crystallization process, recrystallization (reduction of the proportion of crystals), controlled crystallization (growth of crystals according to a new pattern), and improvement of the texture and organoleptic characteristics of the honey occur.
Thanks to the creaming process, honey acquires a delicate, uniform texture while retaining its beneficial properties and natural aroma.
