FAQs

Why does honey crystallise?

Crystallisation is a natural process that occurs in raw, unheated honey. Raw honey consist of 70-80% natural sugars (glucose & fructose) and less than 20% water. The ratio of glucose and fructose vary in different honeys, depending on the plants the bees collect nectar from. Since the solution (honey) is in oversaturated state after some time it is trying to reach balanced state (equalibrium) and the glucose starts to separate from the water and form crystals around the pollen.

Why some honeys crystallise faster?

The speed of crystallisation is mainly determined by the ratio of glucose/fructose in the honey. The higher the glucose content, the quicker the honey crystallises.

Why does crystallised honeys have different textures?

That depends on the speed of the process. The quicker the honey crystallises the smaller the crystals.

Why the settled honey has lighter colour than the same honey in liquid state?

As glucose crystals are the ones that separates and they are lighter in colour.

Is there a difference in the taste of crystallised honey, compared to the runny one?

Apart of the difference in texture, not a significant difference. Crystallised honey may appear richer in taste. And it is much easier to spread on a toast

How can I turn crystallised honey into runny honey?

Simply add the jar of honey into a dish with warm water(not higher than 40C) and the honey will gradually become runny again. But please note that you should never heat honey above 40C as it will loose his qualities.

Bottom line

Crystallisation is a natural process, it doesn't affect the quality of the honey and is a proof of the high quality raw honey.

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