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Honey Clarification

Honey Clarification. Honey (q.v.) tends form large sugar crystals (q.v.) during storage that increase its opacity (q.v.) and adversely affect its flow properties. The crystals will revert to a liquid state when the honey is warmed to 125-140¦F (52-60¦C) in a process known as clarifying and the resultant warm clear liquid is known as clarified honey.