The Define Phase. The Define phase is the first phase of the Six Sigma or DMAIC methodology. It is probably the simplest phase but by no means unimportant. The direction your problem solving journey takes is very much dependent on this phase.
Honey Hotline Fact Sheet z Honey Crystallization z page 3/3 Cool temperatures [below 50Â°F (10Â°C)] are ideal for preventing crystallization. Moderate temperatures [50-70Â°F (10-21Â°C)] generally encourage crystallization. Warm temperatures [70-81Â°F (21-27Â°C)] discourage crystallization but degrade the honey. Very warm temperatures [over 81Â°F (27Â°C)] prevent crystallization but encourage spoilage by fermentation as well as degrading the honey. Mesquite + Processed honey should be stored between 64-75Â°F (18-24Â°C).
We often get calls when people discover their honey has darkened or crystallized. Improper storage of honey can cause this problem. Honey should be stored in a cool, dry area inside a tightly covered container. Over time the honey will darken and flavor will change but it will be safe to eat indefinitely. As it darkens, it may lose some flavor or become cloudy. As the honey becomes cloudy, you may even notice crystals in it. This will not make the honey unsafe as long as it has been stored properly. Honey stored in the refrigerator will crystallize more quickly. If your honey has crystallized, you can place the container in warm water and stir the honey until the crystals dissolve. Resist the urge to use boiling hot water to melt crystals as this can damage the color and flavor of the honey. If your honey foams or smells like alcohol, discard it as it has spoiled.