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Subject:
Re: Raw Vs. Pastuerized Honey
From:
Chris Slade <[log in to unmask]>
Reply To:
Informed Discussion of Beekeeping Issues and Bee Biology <[log in to unmask]>
Date:
Wed, 31 Mar 2010 08:45:06 EDT
Content-Type:
text/plain
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text/plain (22 lines) 
 
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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