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).
Step 1: Getting Started-Creamed honey facts. Contrary to popular belief, creamed honey is not whipped. It is actually crystalized. The difference between creamed honey and the nasty, gritty honey that you find in your pantry after having neglected your honey for several months is the size of the crystals. Creamed honey has tiny, silky, smooth crystals. You can determine the size of the crystals in your honey by providing a pattern or starter.. The easiest way to get a good starter is to buy your favorite creamed honey. Once you have that, you can make endless gallons of creamed honey. One really cool advantage of creamed honey is that it is already crystalized, so it will never get all nasty and gritty, even if you loose it in your pantry for a few years.