Anyone,

I have a question related to freezing of raw honey.  I usually pack a
few thousand pounds of white honey which is mostly canola mixed with
alfalfa and some clovers.  When it sets, which is very fast, the honey
is a nice creamy texture but very hard.  We have the luxury of having a
free walk in freezer in the honey house for most of the winter.  This is
where the honey is stored.  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?

Gilles

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