Bill,
The types of honey that your Bulgarian contact deals with have extreme crystallization properties.
Acacia (False Robina) remains liquid for many months and would only require minimum treatment to remove debris.

Linden (Tilia sp.) on the other hand crystallizes rather quickly (sometimes in the comb). My experience is that it
needed to be dealt with in a similar manner to that of Rape (Canola, Colza).
Heated gently to reduce viscosity, filtered to remove unwanted debris.

Both have typical tastes: Acacia being easily damaged, Linden (Lime sp.) having a pronounced, more robust minty taste.
Due to the latter, it is often blended to reduce this quality.

Ultra filtration (Ultrasound? and Vacuum) to my mind is only used when honeys are deemed to be disguised in some manner
- removing many aromatics, evidence of geographical origin. It leaves a polished clear sugary liquid lacking many
characters of the original product. IMHO it is a process that should be totally banned when producing so called "Table
honey".

Honey should be submitted only to a minimum of treatment.

Regards,

Peter

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