Raw and unfiltered honey is relatively low in moisture content (14% to 18%) and has a high antioxidant level. It will usually granulate and crystallize to a margarine-like consistency after a month or two. Many people prefer to spread it on bread, toast, and waffles. Dissolve it in hot coffee or tea, or use it for cooking and baking.
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Heat honey in a double boiler or in a hot air to 40ºC or 104 ºF to melt any sugar crystals may be present and delay crystallization. Check the honey temperature with a candy thermometer to avoid the risk of overheating.
Honey packers of supermarket honey in the US heat liquid honey to 63 ºC (145 ºF) for thirty minutes, or 71 ºC (160 ºF) for one minute or so (flash heat) and then quickly cooled at 49- 52 ºC(120-125 ºF) for minimization of heat damage. This high temperature kills the yeast cells that cause fermentation and keeps honey from crystallizing on the market self for a long period of time. The resulting honey contains very little of the nutritional value of minimally processed or raw honey including amino acids, minerals, vitamins, live enzymes, and antioxidants that are considered essential for good health. Another reason to buy raw!