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Subject:
honey
From:
Jean-Louis Tu <[log in to unmask]>
Date:
Sat, 5 Apr 1997 20:10:13 +0200 (MET DST)
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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

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