Creamed Honey does not crystallise; in fact, it is already crystallised.
The crystallisation process is carefully controlled to form small crystals for a tastily smooth texture and it retains the same consistency throughout its shelf life.
Sunflower honey is bright yellow and it has a characteristic flavour and scent. It sets rapidly because of the simple sugar content (i.e. glucose and fructose).
Creamed Honey is produced by slowly mixing RAW honey for a number of days at 14 °C.