Honey Filling Packaging Process

Honey can be divided into liquid honey and creamed honey, which are two different forms based on their texture and processing:

1. Liquid Honey : This is the most common form of honey, which is in a liquid state at room temperature. It is extracted from the honeycomb and then strained to remove any wax particles.

2. Creamed Honey: Also known as whipped honey, spun honey, or churned honey, this form of honey has a smooth, spreadable consistency. Creamed honey is produced by controlling the crystallization process. Small seed crystals are added to liquid honey and then the mixture is stored at a cool temperature, which encourages uniform crystallization. The result is a honey that is thick and creamy, making it easy to spread on bread and other foods.

Both types retain the natural flavors and beneficial properties of honey. The viscosity of honey can vary depending on its composition, temperature, and water content. Generally, honey is quite viscous, meaning it flows slowly. At room temperature (around 20°C or 68°F), the viscosity of honey typically ranges from 2,000 to 10,000 centipoise (cP). However, this value can decrease significantly if the honey is heated, making it flow more easily.