This is a pretty simple question I'd imagine, but here it goes.
I want to sell my honey in a crystalized stated.
I know that heating honey causes it to lose nutritional value, and apparently kills some natural bacteria in it that is really healthy.
I'm curious if there is a difference, or if the same thing happens when you reanimate crystalized honey vs when large manufacturers pastuerize it.
If so, is it there a certain temperature that you should be reanimating at to maintain the nutritional value?
Thanks everyone!
Pasteurized = 150 to 160 F.
Re liquefied = 100 F.
If you plan to sell it crystallized, you should go the extra steps and make creamed honey.