The processing of honey may be very simple e.g. in the case of a hobby operation, or extremely complex involving a great deal of technology tailored to each individual honey type. Most processing however is concerned with liquefying and straining (or filtering) honey. Both of these operations usually require some application of heat to the honey.
The heat has the dual effect of removing crystallization in natural honey, and to reduce the viscosity. Both of these things are required to provide a product that can be cleaned and further processed for creamed honey or just filled into jars as liquid honey