according to the Dyce method of making creamed honey honey needs heated to 
150F to first remove *all* crystals.

Some say no matter how long the honey is heated at say 140 F. all crystals 
will not all be removed .

Others say all can be removed at 100F if the temp is kept long enough.

Most beekeepers I have spoke with say fully crystallized honey needs to 
reach 150F. before crystals can not be detected in honey and to assure a 
long shelf life.

Again perhaps its beekeepers say and science says?

I personally would not want to consume any honey from Viet Nam / China which 
was not pasteurized after hearing a few packer employee stories!

> Pasteurization Chart
>
> Temp   Heating time
> (ºF):       (minutes)
>
> 128           470
> 130           170
> 135            60
> 140            42
> 145            7.5
> 150            2.8
> 155            1.0
> 160            0.4
>
>
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