>>Question 1. Who knows from experience what the minimum
>>temperature-time combination is that is  necessary to "permanently"
>>prevent crystallisation?
>
>I have found that holding the honey at normal hive temperatures (95-100=B0F=
)
>in a holding tank for several days (the longer the better) has completely
>eliminated crystallization of my honey on the store shelves. This is
>accomplished without any detectable change in flavor or quality of the
>honey. The reason this works is that it allows all of the small crystals
>that are present in the extracted honey to completely dissolve eliminating
>any starting point for crystals to form. I do not believe this is a
>permanent effect, but it seems to work for at least several months. It has
>completely eliminated the need to take returns of crystallized honey even
>from stores which I only service once every 2 months.
>
>Mark Jensen   [log in to unmask]
>
>
Storing honey for a long period at 95-100 F will definitely increase the its
HMF content and alter its quality and taste.  If one wants to preserve the
quality of the honey, the cooler the storing temperature, the best.
 
In North America, the consumer is more concerned by the appearance of the
product thant by its taste and objective quality.  This forces the the
beekeepers and honey packers to apply a certain dose of heat to the honey to
retard its cristallisation.  In other countries things are different.  In
France  for example, the honey is sold with no heat treatment and the
consumers buy it as it is.
 
Jean-Pierre Chapleau
eleveur de reines / queen breeder
vice-president du Conseil canadien du miel / Vice-president of the Canadian
Honey Council
1282, rang 8, Saint-Adrien de Ham, Quebec, Canada, J0A 1C0
tel./phone (819) 828-3396; fax (819) 828-0357
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