**Moderator's note: I have transferred this topic to Everything Honey, a more appropriate discussion for this thread. Please follow the link at the top of the page to access this discussion. Thanks!

We are honey processing company and exporter in Ukraine. We would like to extend our technology process that will allow to escape quick crystalization of honey to pack it.
We know about 4 main options:
1. flash heating with cooling
2. overheating
3. filtration
4. creaming (let say melting of crystals)

Can anyone advise:
1.Which one is used most of all and which is prohibited?
2.What are their strength/weaks?
3. Is there any ready solutions or producer with online descriptions? Where can we study more about issue?

[size="1"][ April 28, 2005, 12:32 PM: Message edited by: Ben Brewcat ][/size]