The term “crystallized” as it applies to extracted honey shall include crystallized and partially crystallized honey as defined in the U.S. grades for honey.

To determine the color of honey in crystallized form, a sample of the honey shall be liquefied by heating in a container of hot water (to prevent overheating) at a temperature of 140 degrees to 160 degrees Fahrenheit and immediately chilled, and the honey graded on the liquid basis.