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Candying (crystallization) of honey

Candying (crystallization) of honey

Natural honey tends to crystallize sooner or later (sugared). This is not happening because sugar was added to the finished product or to the bees’ feed. The crystallization process, and this is how it is more correct to call it, is absolutely natural and speaks of the naturalness of honey.
From a chemical point of view, honey is a supersaturated solution of sugars, that is, it contains large amounts of glucose, fructose and sucrose. The percentage of sugars depends on the type of honey. That is why some varieties crystallize quickly (for example, mountain, buckwheat), while others can remain in a liquid state for years (for example, acacia honey).

What to do if honey is candied?

If your honey is sugar-coated, then it is best to eat the product in a solid state to be sure of its benefits. But if you still want to get liquid honey, you can dissolve it. Dissolution is the process of slowly heating honey in a water bath at temperatures up to 35 degrees Celsius. Do not overheat honey if you want to keep all of its beneficial properties.

Why can you find liquid honey in stores in winter?

Perhaps this is the sort of honey that sits slowly. In Russian stores, you can most often find acacia or chestnut varieties. The second option – perhaps this honey was dissolved in an industrial environment. In any case, honey sold in retail chains undergoes a thorough quality check, so it can be safely taken in liquid, crystallized form or in a state where honey “tends” to become solid.

Ask us your questions about honey, we will definitely answer you!

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