PROJECT PROFILE ON HONEY CREAM MANUFACTURING(50)

Abstract

Due to the Biological origin of honey and various environmental factors most Indian honeys have tendency to granulate under favorable conditions. Such "granulated" honeys generally considered as "adulterated "by the common consumers. Granulation of honey is in fact a natural phenomenon and a test of purity. Though in India granulated honey is not preferred but in the developed countries it is considered as an advantage for the preparation of the' Honey Cream'. Due to the increasing awareness of such honey, if granulated honey presented in a cream form may have good acceptability Process of manufacturing : In a Clean S.S. Vessel took 8 kg process eind iHndoinae ays i nw elilql.uid form , 1 kg. (10%) Granulated Honey which acts as Seed is ground well in a Grinder or Mortar. Liquid honey ( 8 kg), finely ground seed honey and 10% powder sugar mixed and stirred at 60 R.P.M at 50 degree centigrade in a industrial Homogeniser for 4 hrs. Filled in attractive wide mouth bottles and allowed to settle in 15 days the product will settle in the form of fine Cream.