Processing Honey Some honey is sold in its
beeswax honeycomb, but producers extract
most of their honey from the comb and then
treat it to extend its shelf life. They remove
the honeycomb from the hive and spin it in a
centrifuge to separate liquid honey from solid
wax. They then generally heat the honey to
around 155ºF/68ºC to destroy sugar-
fermenting yeasts, strain it to remove pieces
of wax and debris, sometimes blend it with
other honeys, and finally filter it under
pressure to remove pollen grains and very
small air bubbles that would cloud the liquid.
The honey may be packaged as a liquid at this
stage, or else crystallized to form a spreadable
paste, or “cream,” that doesn’t run and drip
the way liquid honey does. Though it seems
solid, 85% of cream honey remains in its
liquid form, dispersed around the 15% that
has solidified into tiny crystals of glucose.
Because all sugars become increasingly
soluble as the temperature rises, cream honey
barry
(Barry)
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