Which specific temperature range accelerates the kinetics of honey crystallization?
Answer
Approximately 10°C to 15°C.
The rate at which glucose crystals form is highly dependent on storage temperature, but not always linearly. While cooling generally affects viscosity, the actual crystallization kinetics are most rapidly accelerated within a specific, relatively cool temperature band: between approximately $10^ ext{o} ext{C}$ ($50^ ext{o} ext{F}$) and $15^ ext{o} ext{C}$ ($59^ ext{o} ext{F}$). Storing honey outside this range, either much cooler or warmer, actually slows down the speed at which crystals develop, although extremely cold storage might make the mass appear solid faster due to extremely high viscosity.
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