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  • Due to the rapid crystallization, due to the high content of dextrose, floral honeys are ideally suited for further processing into cream honey.

    A fine crystalline consistency arises from the blossom honey, since the constant stirring process can prevent coarse crystallization of the honey and creates the characteristic of the cream honey.
    Therefore, it remains spreadable without running - thus the optimal use as a spread.

    Blossom honey cream

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