Lyson | 100 Litre Creamer/Decrystallizer
This heated creamer is perfect for decrystallizing and creaming honey. Give your honey the ideal butter-like spreading consistency without much effort!
- Food-safe, acid-resistant stainless steel
- Designed to carry out the honey creaming process automatically
- Heated with insulated sides and bottom
- Heavy-duty stainless steel blades designed to ensure uniformity of the creamed honey
- Fully automatic and customizable cycles
- Transparent lid
- Temperature control 30-55°C
Fresh liquid honey is thick and transparent. After some time it undergoes natural crystallization. The ideal temperature of crystallization is 16-18°C. At higher temperatures, the crystallization process is slower and crystals grow larger, creating a gritty texture. Heating honey up to 40°C and maintaining this temperature for several days causes honey to go from a crystallized to a liquid state.
"Creaming" is aimed at the production of many small nuclei of crystallization and preventing the growth of already existing honey crystals (mechanical grinding of crystals). The process involves cyclic aeration and intensive mixing over several days until the right consistency is achieved.