Reanimating vs. Pastuerizing

[TheMasonicHive]

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!

[iddee]

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.