At what gentle warming temperature can crystallized honey revert to its original liquid state?
Answer
Gently warmed above approximately 40°C (104°F).
Crystallization is a natural physical change, not a sign that the honey is spoiled or ruined. The solidified structure can be reversed by applying gentle heat. When honey is warmed to a temperature exceeding approximately $40^ ext{o} ext{C}$ ($104^ ext{o} ext{F}$), the glucose crystals dissolve back into the solution, restoring the honey to its original smooth, liquid state. It is crucial that this warming process is performed gently, as excessive heat can negatively impact other desirable characteristics, such as enzymes and overall flavor.
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