I wrote somewhere about keeping honey liquid.
I just came across an article by Prof Collison which is able to give a fuller and more accurate picture he says: " Honey crystallization is most rapid at temperatures between 10 to 15 C.
At temperatures below 10C the crystallization process is slowed down."
This does not necessarily match my experience but I trust his more scientific data.
He goes on" Honey resists crystallization best at a higher temperatures more than 25C"
I think the key word here is " resists" .
With raw honey, honey which has not been micro filtered we would always have plenty of seed crystals to aid the process.
(Hamden 2010) mentions that at 40 C the crystals dissolve.
As we all know, honey quality would deteriorate above this temperature.
The process of crystallization by heating to 40C is well known and documented.
People have been experimenting with ultrasound treatment of honey to decrystallize as this would affect the rheological properties of honey.
few of us would have a set up to use such a method.
I think I stick to heating to not more then 40C
