I understand now and that's makes sense, thank you so much for valuable infoThat can get complicated since you have to put in additives to keep the honey granular. You can initially dehydrate it while not exceeding 105 degrees F which takes a long time. If you manage to do that, the fructose in the honey is incredibly hygroscopic and will literally pull enough moisture out of the air to reliquify it. Adding lots of Maltodextrin prevents that from happening, but now you have that in your nice honey. You can try freeze drying it as well, but you will run into the same issues.