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Technology for obtaining honey-soufflé was invented in 1928 in Canada by professor of beekeeping J.J. Dyson. Honey is mixed for a long time in a certain mode, aſter which it is kept at low temperatures, thereby forming and fixing its delicate consistency.

All the useful properties of honey are preserved, as the temperature regime is strictly  controlled

London International Honey Awards - Bronze Medal for Peroni Honey

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