Creamy honey

from spring flowers

Origin

In our region, bees find a huge variety of different spring flowers, giving the honey a refined and most complex mixture of aromas and flavours compared to single-type honey (like rapeseed, sunflower or lime blossom honey).

Production

After harvesting, the honey is gently extracted cold to preserve all vitamins, enzymes and mineral nutrients. It is never heated to over 40°C. After extraction, the honey is filled into 30l containers and stirred by hand 20 minutes every day. After 2 weeks or so, this method (creaming process), which is new in Austria, gives the honey its creamy texture and bright colour. The honey is spreadable and no longer runny. The key advantage, however, is that it prevents the honey from crystallising, something most consumers dislike. This processing does not affect the quality of the honey.

Filling

Filling is also done by hand. This takes longer and is more expensive, but is the only method in which the honey does not have to be heated again. Each jar is infinitesimally different from every other, conveying the pure flavour of an authentic agricultural product.

Packaging

The packaging is designed to highlight the excellent quality of this natural product. The fact that honey is sensitive to light (vitamins!) is widely unknown. We therefore put the jars in an extra cardboard box to ensure that even longer storage life in the shops will not deteriorate quality.