In a message dated 31/03/2010 13:05:23 GMT Daylight Time,
[log in to unmask] writes:
2) Pasteurize the honey you wish to crystallize. First, heat the honey to
120 °F,
Isn't this the temperature at which the diastase enzyme is destroyed? You
can produce 'creamed' ie spreadable, not spoon-bending, honey by raising
the temperature to a little over blood heat - say fever pitch.
Chris
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