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).
Bread Machine Yeast (instant yeast) was developed to be added directly to dry ingredients: Use liquid temperatures of 120Â°-130Â°F. Yeast activity may decrease if it comes into direct contact with salt or sugar. Bread Machine Yeast can be dissolved in liquids before using, if desired: Rehydrating Dry Yeast before using gives it a âgood startâ â the yeast feeds on the sugar allowing it to become very active and ready to work in your dough.