Creamed Honey is a controlled form of granulation. Essentially, Cox’s Honey take liquid honey, accelerates the granulation process, then runs it through a mill to beat down all the granules, and packages it. The process results in a smooth texture and more robust taste. It also turns white as the mill crushes its granules. There is absolutely nothing added or taken away. It is one step further from our signature pure, raw clover honey.
We gently heat it just enough to facilitate bottling, but never cooking or near the temperature that will degrade its nutritional quality. We allow all of the pollen grains, propolis, and live enzymes to pass through to you intact.
Honey is best kept in a sealed container at room temperature. Refrigeration preserves honey very well but also promotes granulation, yielding a semi-solid mass. Freezing, on the other hand, preserves honey well and does not promote granulation, but makes dispensing difficult. Avoid temperatures above room temperature because they promote the darkening of the honey, along with subtle flavor changes.
The greatest difference between raw, unfiltered honey and agave, stevia, and other processed sweeteners is that honey is a natural sweetener. Real honey stands out, thanks to its essential nutrients, antioxidants, enzymes and pure, unadulterated goodness.
When substituting honey for granulated sugar in recipes, begin by substituting honey for up to half of the sugar called for in the recipe. For baked goods, make sure to reduce the oven temperature by 25 °F to prevent overbrowning; reduce any liquid called for by ¼ cup for each cup of honey used and add ½ teaspoon baking soda for each cup of honey used. Because it's naturally high fructose content, honey has higher sweetening power than sugar. This means you can use less honey than sugar to achieve the desired sweetness.
Infant botulism is a rare but very serious disease affecting the nervous system of infants. Honey and other raw agricultural products may contain bacterial spores from Clostridium botulinum that could cause infant botulism. These bacterial spores are widely distributed in nature. They can be found in soil, dust, the air or raw agricultural products. Clostridium botulinum spores have been detected in corn syrup, honey, fresh and processed meats, fruits and vegetables. Scientist don’t know hwy, but this disease has never been reported in an infant older than 11 months of age. The rate of disease is about 0.02 per 100,000 or 70 to 100 cases annually in the United States since first recognized in 1976. Most infants that develop infant botulism have not been exposed to honey. Infants born prematurely and under 1 year of age are at highest risk because their underdeveloped immune systems.
A big misconception is that, when honey granulates or crystallizes, it has gone bad. It’s actually a sign of real, quality honey. Crystallization of honey is a natural process and, though not convenient, is nothing to worry about.
It can easily be reversed, without harming the honey. Bring a pan of water to a boil, turn off the heat and place the container into the boiling water. Leave until both have cooled. Do not microwave your honey.
As defined by the USDA standards for grades of extracted honey, filtered honey has been filtered to the extent that all or most of the find particles, pollen grains, air bubbles, or other materials normally found in suspension, have been removed. Strained (unfiltered) honey has been strained to the extent that most of the particles, including comb, propolis, or other defects normally found in honey have removed. However, grains of pollen, small air bubbles, and very fine particles would not be removed.