Excerpt:
All beekeepers are familiar with honey granulation and know how to cope with it. They have learned that because honey is a supersaturated solution, the excess sugar will crystallize in the ordinary course of events. Most know how to apply controlled heating to bring it back to the liquid state without flavor or color damage. This appears to be a simple process of redissolving the crystalline sugar in the liquid honey, but it can be a source of much trouble.
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