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I had a search across the NZ Bkpr magazines, but didn't spot anything.  Actually, I'm a bit surprised that there aren't any really complete and useful articles about hot rooms.  Often mentioned as part of the overall process, but I just thought I might be able to find something that at least gave a framework for temperatures, air flow, time, etc.  The sort of thing Andrew Matheson or Cliff Van Eaton - maybe Murray Reid - would have written...


What type of honey is New Zealand famous for?


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