Questions // Crystallization
What should we do if honey crystallizes?
Honey is always clear and liquid right after its extraction. This is because of its high content of fructose, which helps some kinds of honey such as locust tree remain permanently under a liquid state. If the content of glucose is higher than the one of the fructose, honey crystallizes at 18°C.
Honey crystallization is a natural process which certifies the product’s authenticity, but you should BE CAREFUL: ACACIA HONEY DOESN’T CRYSTALLIZE if it is pure and no other assortments are added.
We should notice the fact that crystallized honey has the same qualities as the liquid one. Many persons prefer crystallized honey because it is easier to spread on bread. If it crystallizes, put the jar in a pan of hot water and keep it there until the crystals are dissolved, but be careful not to boil or overheat it.
NOTE: Honey should not be heated in the microwave oven.
If honey is crystallized, does it mean that it is natural or with added sugar?
Sometimes the term “sugared” honey is used and this induces to consumer the idea that honey contains sugar...
Why are there liquid honey and solid (creamed) honey? Is there any difference regarding their quality? Is honey with visible crystals going to alter?
There is no difference in quality as far as the liquid honey and the solid honey are concerned. The difference between the liquid honey and the solid one is...
