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What is done by processors to reduce the risk of unwanted crystallization?

April 26, 2017crystallization processors reduce risk unwanted

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What is done by processors to reduce the risk of unwanted crystallization?

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During processing, several steps are taken to prolong the liquid state of honey. Pasteurization delays the process of crystallization by dissolving any crystals that may be present in the crude product. Pasteurization also affects yeast cells which considerably reduces the possibility of fermentation. Recommended pasteurization treatments include flash pasteurization (170 F for a new seconds) or heating at 145 F for 30 minutes.