Creamed honey can be made at home using a mixer, but such honey quickly delaminates. In the production of our creamed honey, we use special creaming machines, where honey is enriched with air at very low speeds. At the same time, honey is not constantly mixed: 15 minutes of mixing is followed by a 45-minute pause, and then the cycle repeats in the opposite direction. Usually this process takes 3 - 4 days, and sometimes a whole week. In this mode, high-quality creamed honey is obtained. 

For a long time, I myself thought that honey was a self-sufficient product that didn't require adding anything to it. However, while communicating with my clients, especially with their children, I realized that many people find honey too sweet, and therefore they consume it very little or don't eat at all. The acid of the berries softens the excessive sweetness of the honey, the herbs fill it with an exceptional aroma, and the nuts and fruits add an unforgettable taste. Each of our 7 tastes has its fans, many of whom practically do not use honey in its natural form.

To produce our desserts we use dried herbs, berries and fruits, so they do not spoil. Thanks to honey (a natural preservative), the real shelf life can be much longer, but according to the technical specifications, we indicate expiry date of 1 year. Since we produce cream honey several times a month in small portions, the date of purchase practically coincides with the date of production.

As indicated on the label, you need to store at room temperature up to +20. At higher temperatures, berries, nuts and herbs may separate from honey, so in summer we recommend putting cream honey in the fridge.