The definition of raw honey is that of Honey that is taken directly from the hive and consumed straight away. We cannot classify our honey as RAW because it goes through a filtration process. This is where the honey is placed into a hot room (to make the honey a little runnier) than put through a fine sieve before it is bottled. The fine sieve is to just take out any bee remnants that may come in from the Beekeeper. Such as bees, legs, leaves etc.
To pump honey into consumer packs, as per industry standards, we warm our honey (55 degrees for regular, 45 degrees for organic) in order to filter and liquefy the product, thus removing naturally occurring crystals which will give the honey a sustained liquid life. These packaging processes have been independently tested to show that they conserve the natural goodness of honey.
The minimal heating undertaken to liquefy the product does not impact the quality, nor the nutritional profile of the honey, and it remains a 100% pure natural product.
We can also undertake enzyme and sugar analysis testing to illustrate that the honeys natural and nutritional properties are conserved. The boiling point of honey is greater than 105°C.