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).
Some honeys will crystallize a lot faster than others. We find, for example, that our fall honey crystallizes much faster than our summer honeys; sometimes within a few weeks after extraction. Whether you store honey in buckets, jars or squeeze bears, you will need some means to reliquify your honey. The heater presented in these plans may be just what you need. The Heat Source The heat source is provided by a 100 watt light bulb in a ce-ramic fixture on the bottom.