Crystallization of honey
The EKOBI method
This is a short introduction to a modern way of overcoming an old problem. Beekeepers in countries that produce a creamed honey have long been using methods that need a lot of power to stir honey at low temperatures. With the EKOBI method less power and time is needed to produce an extremely fine crystallized honey.
This project was started by EKOBI, the commercial beekeeping organization in Sweden. It has been divided into two parts, the crystallization of honey, and packing into a consumer package. This is about the first part, producing a perfect creamed honey.
I will make this as a step by step introduction without going too deep into details. The whole report is available in Swedish only, and can be obtained from EKOBI.
I will not use the word "creamed" anymore, because it can lead to the misunderstanding that the honey is whipped and air is beaten into it.
Well, let's start learning about the EKOBI method!
First some definitions
Starter:
A starter is a small amount of crystallized honey that is used to begin the crystallization process. It need not be fine grain. Any crystallized honey will do.
Living starter:
Living starter is honey that after an optimum treatment contains a large amount of crystal's seeds. Living in the meaning that the crystallization process have not ended.
The process
To make a living starter:
1. Liquid honey is
mixed with 10% crystallized honey (starter) at 20-25 degrees C.
2. The mixture is cooled to 10 degrees and vigorously stirred during 1
minute, then left in 10 degrees.
3. The stirring is repeated every 12 hours until the honey becomes firm
and creamy.
The living starter is now ready to be used. The keeping qualities are
such that the starter has to be used within the next few days. When the
crystallization process ends the small seeds start to move towards each
other and form larger crystals that will make the finished honey less
fine-grained.
Using the living starter
You need 1-3 % starter. 1% is enough in optimum conditions, 3% give a safety margin.
To secure an optimum
result the starter must not be heated before poured into the liquid honey.
When the starter is heated, the crystals also start to move against each
other to form larger units. To avoid this, liquid honey is first added to
the 10-degree starter during continuous stirring. To add the same amount of
liquid honey as the starter is sufficient. Now the living starter is ready
to use.
The diluted starter is now added to the liquid honey
during mixing. The mixing continues until the starter is completely mixed
into the honey. The liquid honey should not be warmer than 27 degrees
C when the starter is added.
It is absolutely necessary to immediately mix the starter in the
liquid honey. Otherwise, the starter will be destroyed!
Honey is now ready to be packed into jars. Leave to crystallize in 5-15
degrees C. The fastest crystallization is obtained at 10-12 degrees. It
takes around 3 weeks to finish the process.
If the honey becomes too hard in the jars, wait 1-2 days after adding
the starter before packing and cooling.
