Does someone know details about heating of honey, namely:
-what is the temperature, and the processing time?
-how can I recognize a heated honey from a raw honey?
-can the taste-change be efficient with heated honey? I have tried so far
at least 10 different honeys, and each time the instinctive stop
came roughly after the same quantity (about 4 oz). Does it mean all
these honeys were raw?
Best wishes,
Jean-Louis