Gilles Maguet asked: > 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? I think so. Set honey consists of a lattice structure of glucose crystals. Within this rigid structure the fructose remains in solution. When you 'cream' honey the lattice structure is broken and does not re-form, giving a soft speadable honey. Presumably, freezing causes the fructose solution to expand and break the glucose lattice. Peter Edwards [log in to unmask] -- Visit www.honeybeeworld.com/bee-l for rules, FAQ and other info ---