After reading the comment about heating honey to 160 degrees F
([log in to unmask]), and another comment about potential loss of trace
substances, etc. ([log in to unmask]), I recalled hearing about flash
heaters that raise the temperature of honey to high temperatures very
quickly, but only for a very short period of time (unlike conventional
methods) thereby preventing crystallization, but (apparently) not removing
trace substances, flavor, etc.  Any info out there on flash heaters?
 
Also, although honey thins to a syrup - that's "sirup" for all you
Norwegians out there :-) - when at higher temperatures, its consistency
returns to normal when returned to room temperature, so there's no worry of
driving away customers with "thin" honey (voiced by [log in to unmask]) by
the heating process (personal experience only to 100-105 degrees F (38-41
degrees C) for 24 hrs).
 
Late winter stores of honey that are in the process of, or have
crystallized in a cool basement return to their original consistency by
heating similarly until all crystals have dissolved.  The honey should
remain in its original thick, liquid state until the next year's harvest.
 
Also, is it true that honey can only go "bad" while in the crystallized state?
 
Thanks for the comments so far.
 
Ben Pardini ([log in to unmask])
(original crystallization post)