Picking up on Eric's post (but not directed at him). Exercise caution when ever honey is heated, it can and does cause food safety issues. The higher than typical specific heat capacity of honey, coupled with viscosity can cause localised superheating and the production of hydroymethylfurfural (which is broadly recognised as a precursor molecule in forming acrylamide - linked as cancer causing in non-human studies). Any reducing sugar can generate hmf, including glucose and fructose. When we have to heat honey (commercially) we always utilise indirect heat and active scraped surface agitation to mitigate localised superheating as much as possible. We would avoid heating pure honey above 30'C average. From the pictures it is not clear whether the Abelo 'heater' complies with food safety 'best practice'. Suggest cautious evaluation before any purchase. To heat honey in any way takes you outside the honey regs and into mainstream food safety legislation where there is a considerably higher knowledge burden expected and requirement for the demonstration of food safety compliance via HACCP. Even within the honey regs heating is referenced S1.8d & HMF limits are referenced S1.Criteria:6. These crude references are there to telegraph a cross reference for less informed compliance officers and prompt compliance escalation.
