>>Question 1. Who knows from experience what the minimum >>temperature-time combination is that is necessary to "permanently" >>prevent crystallisation? > >I have found that holding the honey at normal hive temperatures (95-100=B0F= ) >in a holding tank for several days (the longer the better) has completely >eliminated crystallization of my honey on the store shelves. This is >accomplished without any detectable change in flavor or quality of the >honey. The reason this works is that it allows all of the small crystals >that are present in the extracted honey to completely dissolve eliminating >any starting point for crystals to form. I do not believe this is a >permanent effect, but it seems to work for at least several months. It has >completely eliminated the need to take returns of crystallized honey even >from stores which I only service once every 2 months. > >Mark Jensen [log in to unmask] > > Storing honey for a long period at 95-100 F will definitely increase the its HMF content and alter its quality and taste. If one wants to preserve the quality of the honey, the cooler the storing temperature, the best. In North America, the consumer is more concerned by the appearance of the product thant by its taste and objective quality. This forces the the beekeepers and honey packers to apply a certain dose of heat to the honey to retard its cristallisation. In other countries things are different. In France for example, the honey is sold with no heat treatment and the consumers buy it as it is. Jean-Pierre Chapleau eleveur de reines / queen breeder vice-president du Conseil canadien du miel / Vice-president of the Canadian Honey Council 1282, rang 8, Saint-Adrien de Ham, Quebec, Canada, J0A 1C0 tel./phone (819) 828-3396; fax (819) 828-0357 [log in to unmask]