This year so far, ive used cooking strainers for wax particles/propolis and a very fine stainless steel mesh that I bought from a local beekeeping store. The apiary I work at, (where I got the mesh) uses large filters over huge steel drums, where we pour honey three gallons at a time, later the honey is settled more in holding tanks with bottom screened taps. (the wax particles float), then the honey is poured over another screen nylon, to get really clear honey. I screened my honey to still have fragments of pollen and propolis suspended, with the smallest particles of wax. "natural" or 'pure' honey is a big trend around here, where NO pasteurization or irridation is used. The enzemes from honey that is not heat treated, and the natural fine filtered pollen/propolis grains are selling features to particular ethnic cultures. The asian market is very knowledgeable about the health benefits of hive products and generally prefer and "raw" or "purer" type of honey. I myself prefer the taste of raw honey, I find pasteurization kills the taste of the honey. I finally found some orange blossom, and sage honey but it tasted burnt and so similar I was really disappointed. To me pasteurizing or heating honey is like pickling something, all vinager, no taste. Honey should be like a fine wine, distinct for the season its grown, and extracted with as much care as to better protect the essence of it. I find it almost funny when people ask me if its pasteurized or in some way protected, like honey isn't a sterile and safe product.
Topic: filtering \ straining honey ........ (Read 8162 times)