The heart of the Dyce Process is the control of the crystallization process. Control is achieved by the *careful adherence* to a series of steps:

1) Blend the honey to the desired color, flavor and moisture content.

2) Pasteurize the honey you wish to crystallize. First, heat the honey to 120 °F, then strain it to remove large impurities, especially wax particles. Following this initial straining, heat the honey to 150 °F for 15 minutes to dissolve remaining crystals and kill any yeast cells. Strain the heated honey through a 100-mesh/inch (40-mesh/cm) screen to remove fine impurities. 

3) Cool the honey as rapidly as possible to between 60 and 75 °F in preparation for the addition of seed crystal. *Rapid cooling* is essential, as honey raised to 150 °F for 15 minutes and left to cool slowly on its own will be damaged and yield an inferior product. The finest-grained honey is produced when the seed crystals are added to honey that is between 60 and 75 °F. 

The Dyce process is described in full at http://www.masterbeekeeper.org/dyce/creamhoney.htm

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