Honey can be sold in multiple forms depending on how it was processed and packaged. Our honey is hand-packed and bottled which allows us to precisely control the temperature.
General information of different processes used in honey packaging and processing:
Raw Honey – Honey that retains the same composition as it existed in the beehive. Sometimes processed with minimal heat after extraction from the beehive and settling, or straining.
Filtered Honey – A process that removes most pollen grains, air bubbles, and other fine particles that exist in raw honey. To be filtered, the honey is normally heated at 150 F – 170 F.
Strained Honey – Honey is moved through a mesh material to remove small particles. Pollen, minerals, and enzymes remain after this process.
Crystallized Honey – Known as granulated or candid honey. Some of the honeys glucose is crystallized, then reheated later to a liquid state.
Pasteurized Honey – The honey is heated to 161 F to destroy yeast cells. Side effects of this process are a darkening to the color, the removal of enzymes, changes of taste and it even affects the smell.
Honeycomb – This is where the actual beehive honeycomb is extracted from the hive and cut into pieces with the honey still in the wax comb.
Dried Honey – Results is the honey becoming completely solid, non-sticky granules, commonly used on desserts.
Whipped Honey – This process is used to create a more spreadable product. Small crystals are created within the honey, instead of large crystals that are found in raw honey.
Comb Honey – Pieces of comb honey are covered in extracted liquid honey.
Ultrasonificated Honey – Honey that is processed using ultrasonification. Destroys yeast cells, inhibits crystallization, and slows fermentation. Honey can be processed at 95 F.
Reference/Source: Wikipedia.org