Honey is a supersaturated solution consisting primarily of glucose, fructose and water. Over time, unless the honey is processed, glucose molecules attach to minute particles (such as pollen grains) and separate from the honey. This process of crystallization continues until the entire batch of honey turns from a viscous liquid to a grainy block
Controlling crystallization by several process creates creamed honey. Creamed honey has much smaller crystals and a smoother texture than naturally granulated honey. This texture makes creamed honey spreadable and more appealing on the palate.
Creamed honey is also called whipped or spun honey, among other names.
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The Dyce Method first uses pasteurization to prevent fermentation. Crystallization is controlled by combining liquid honey with finely granulated honey (“seed crystals”). The seed crystals provide the basis for small crystal to form throughout the honey.
After combining the ingredients, the honey is stored at cool temperatures to facilitate the crystallization process
Raw, liquid honey
Seed crystals (starter from a previous batch of creamed honey or previously crystallized honey that is finely ground)
These ingredients are generally used in the ratio of 1:10 seed crystals to honey, by weight. See the instructions for details.
If you don’t have a prior batch of creamed honey to use as seed crystals, you can purchase some such as Sue Bee’s Spun Honey from Amazon.
Without a prior batch, use previously crystallized honey to prepare an intermediate batch to complete the Dyce process. Creating the intermediate batch extends the time of the process by 7 – 14 days.
Heat the honey to 120°F (48.9°C) and run it through a strainer to remove large particles.
Heat the strained honey to 150°F (65.6°C) for 15 minutes.
Filter the honey through fine mesh to remove small particles and impurities.
Cool the honey rapidly to between 60° and 75°F (15.6° and 23.9°C). Cool as quickly as possible for the best results. Dyce’s patent recommends cooling by circulated cold water around the outside of the honey container while simultaneously agitating the honey.
If you have a batch of previously creamed honey, you can skip to Step Otherwise you need to create an intermediate batch for seed crystal.
Take previously crystallized honey and grind it as finely as possible.
Add ground crystals to pasteurized, filtered honey in a ration between 1:10 and 1:20 crystals to honey, by weight. Mix thoroughly without whipping.
Cover the intermediate batch and place in a cool room at 55°F (12.8°C) for 7 – 14 days to crystallize. This will be seed crystal.
In a honey pail with a 2-inch gate (to accommodate honey flow), add seed crystal to pasteurized liquid honey in a ratio of 1:10 seed crystal to honey by weight.
Mix in the seed crystal gently, but thoroughly. Be careful not to mix hard enough to raise the temperature significantly or whip the mixture.
Dispense the mixture into wide-mouth containers you intend to distribute as it should not be repacked after crystallization.
Seal and place the filled containers in a cool room at 55°F (12.8°C) for 7 – 14 days to crystallize.
After crystallization is complete, store the creamed honey below 70°F (21.1°C). Storing below 50°F (10°C) is preferable for longer-term storage.
Once you create a batch of creamed honey, you will have starter seed crystals for subsequent batches.
Do not store creamed honey at high temperatures or it may revert to liquid form.