Talk:Creamed honey

message: Perhaps I'm the only person to have thought this, but...
if whipped honey is made by adding some whipped honey to regular honey, and waiting for it to transform the whole batch... 
How did they ever make the FIRST batch?  —Preceding unsigned comment added by 75.72.21.221 (talk) 01:23, 13 February 2008 (UTC)
replies: text: As per the last sentence of the paragraph describing production: A seed batch can be made by allowing normal honey to crystallize and crushing the crystals to the desired size. --Allen3 talk 03:00, 13 February 2008 (UTC)
thread_title:  FIRST batch? 

message: Is all commercial whipped honey heated-pasteurized?
-69.87.204.78 (talk) 00:29, 10 August 2008 (UTC)
replies: text: My personal understanding is no, most commercial honey is not pasteurized.  The hydroscopic nature of honey means that most harmful microbes will be killed due to lack of needed water.  It is still possible despite this for some yeast or bacterial spores to survive in honey.  These potential spores are the reason most commercial honey in the United States carry a warning against feeding honey to children under 12 months of age. Their immature immune system is unable to protect against the stray bacteria which would cause no trouble to an older person. --Allen3 talk 00:46, 10 August 2008 (UTC)
thread_title:  heated-pasteurized 

message: In the UK we have 'set honey'. A local producer outlines their process for making this product here: http://www.rowsehoney.co.uk/articles/honey-and-you/questions-and-answers
Pasteurising isn't specifically mentioned, but seeding is. Should the term Set Honey be added to the 'also called' line. Or, if pasteurising is the defining element, should set honey have an entry in its own right in wiki/honey?
--TheSeatonian (talk) 17:17, 12 January 2009 (UTC)
thread_title:  Set Honey 

message: Modified from Talk:Honey:
I suggest replacing this article (whipped honey) with a new article on crystallized honey, and then moving the coverage of whipped/creamed honey to a section within that article titled "controlled crystallization". (The alternative spelling crystallised honey would redirect to it, as would pages that currently redirect here.)
Arguments in favour:
(1) Since whipped/creamed honey and naturally crystallised honey both contain crystals, but differ in the size of those crystals, they have enough in common to justify a combined article.
(2) This article (whipped honey) has been a stub since 2004, and may be too narrow a topic for a reasonable-length encyclopedia article. There is currently no article dedicated to crystallised honey, suggesting that it also is too narrow a topic on its own. But if the two were to be incorporated into a longer article on crystallised honey with sections on both natural and controlled crystallization, that article might be a more fitting length.
(3) The term "candied honey" appears to mean different things in different places. It is listed as an alternative name for whipped/creamed honey, and currently redirects here. However, in Australia (and perhaps elsewhere) the term "candied honey" refers to naturally crystallised honey, and not to whipped/creamed honey. If all forms of honey that contain crystals were to be covered in a single article, then (a) we could redirect "candied honey" to it without favouring one meaning or the other, and (b) there would be a natural place to describe the distribution of this and perhaps other similarly ambiguous terms.
Note: Although I could probably make the changes myself in theory, I'm inclined to leave it to more experienced editors. I would not be very efficient at it, as I'd have to read up on how to do moves, redirects and other matters involved in restructuring articles. Don't have time for all that in the foreseeable future.
202.22.165.5 (talk) 07:13, 20 July 2012 (UTC)
replies: text: Hi. I haven't seen any objection to this move, so I can gladly do it for you. However, I don't have time at the moment to make any additions, but I think that would be necessary before a move should be made. it might be confusing for readers to come to an article titled "Crystallized honey" and find only information about whipped honey. I can easily do the redirects and stuff, but would you mind adding a paragraph or two about crystallized honey that is not whipped? If you could do that, the move would make a lot more sense. I can probably come back in the future and work on it, but not anytime in the near future.Zaereth (talk) 18:27, 16 August 2012 (UTC)
thread_title:  Create crystallized honey article and merge?