Raw Honey
To label honey in NYS as being “RAW”(pg 7), the honey must not get warmer than 104 degrees Fahrenheit at any time and maybe strained through a sieve no smaller than 600 microns. What this means for the customer is that you get a pure unprocessed bottle of honey. It's the very same way the bees eat it. This also means that there may be some wax, pollen, bee bread, propolis, and other hive related sediment in the bottle of honey.
Creamed Honey
When making creamed honey we use the Dyce method. This involves heating the honey. When you “cream” honey you are controlling the crystallization of the honey. When honey crystallizes, sugars join together and separate from the water that is naturally in the honey. This can create an environment in the honey that could allow for fermentation. By heating the honey we can slightly reduce the moisture content and kill any yeast that is naturally present. This process in particular the heating portion no longer allows us to call the honey “Raw”.
