Honey cream

The technology of its manufacture was developed in Canada in 1928 by I.J. Dice, a beekeeping professor at the Ontario Agricultural College. The impetus was the inconvenience of consuming flowing honey, which stained hands and clothes.

Cream dessert is most popular in Europe, and in recent years it has actively deserved the trust of people in other countries.

Cream honey differs from a usual bee product in a number of properties:

creamy texture and delicate texture, he retains throughout the year;

the product does not need to be heated and melted - it does not thicken for a long time;

acquiring a different consistency, it retains all the nutrients that are contained in the usual bee dessert.