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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