Please reflect before cranking up the temperature.
Can I provide a cautionary food science input on this. Heating honey can have a undesirable side effect. Hydroxymethylfurfural (HMF). Crudely HMF is an undesirable dehydration product of the base sugars in honey (in part glucose, but principally from the fructose). As such runny honeys (generally) are more susceptible than hard honey like rape. It is used as an indicator of adulteration, but has also gained negative press as a carcinogen. At a crude qualitative level, it conveys buttery and caramel notes to the honey. 40 mg/kg is the maximum level permissible in the EU for table honey. But depending of geographic origin HMF levels can easily (and naturally) be double this because of ambient temperature in the producing region.
Heating to 60’C rapidly increases HMF generation and levels, this then seeds elevated further degradation over ambient life. Harvested honey in a temperate climate might have 1-2mg HMF. 30mg HMF might accumulate in say 300 days at 30’C, but might take 800+ days at 20’C. Go up to 60’C and the 30mg accumulation timescale is 1 to 2.5 days. 70’C it’s 3-5 hours. It does not stop there; you then have the accelerated compound generation over the honeys’ life at the stored temperature because of this early temperature abuse.
From a food safety perspective read this in balance. Many products have much, much higher levels of HMF than honey and don’t even get me started on burnt toast! The point is, we sell at a premium from our doors; trading standards can easily test for HMF and the Honey Regs apply to all. Enforcement visits of ‘hobby’ beekeepers can and do happen (I’ve had one). Knowledge is power, having a documented HACCP is a superb insurance provided you comply with it and consider things like HMF along with general food safety and quality. Sometimes chasing a yield or a honey return come what may, is not always delivered without a price or loss elsewhere.
