Gilles Maguet asked:
> When the honey is thawed and at room
> temperature again, it becomes soft and very easy to spread just like or
> better than spun or creamed honey from a honey packer.  Can anyone
> explain what is happening?

I think so.  Set honey consists of a lattice structure of glucose crystals.
Within this rigid structure the fructose remains in solution.  When you
'cream' honey the lattice structure is broken and does not re-form, giving a
soft speadable honey.  Presumably, freezing causes the fructose solution to
expand and break the glucose lattice.

Peter Edwards
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