The Define Phase. The Define phase is the first phase of the Six Sigma or DMAIC methodology. It is probably the simplest phase but by no means unimportant. The direction your problem solving journey takes is very much dependent on this phase.
Honey Hotline Fact Sheet z Honey Crystallization z page 3/3 Cool temperatures [below 50Â°F (10Â°C)] are ideal for preventing crystallization. Moderate temperatures [50-70Â°F (10-21Â°C)] generally encourage crystallization. Warm temperatures [70-81Â°F (21-27Â°C)] discourage crystallization but degrade the honey. Very warm temperatures [over 81Â°F (27Â°C)] prevent crystallization but encourage spoilage by fermentation as well as degrading the honey. Mesquite + Processed honey should be stored between 64-75Â°F (18-24Â°C).
There are also different grades of maple syrup each with their own properties. For maple syrup, you should heat to about 112-115 degrees Celsius. (Source: Vermontville Maple Syrup Festival) Since maple syrup is basically a sucrose solution, you can assume it's crystallization temperature lies around 38 degrees Celsius. (Please continue reading below if you want some more details about the crystallization process or the variables that influence the process.) Contents of maple syrup