Honey Granulation

Pure honey’s natural characteristic, which does not indicate any deterioration of the honey or does not harm it is known as granulation. Without harming the honey, it is also easily reversed. Place the container into boiling water after bringing it to boil in a pan and then turn off the heat.

Did you know that real honey crystallizes? Over time or at times a short time, a white, solid appearance is taken by raw and unfiltered honey made by our favorite buzzing buddies. the white solid appearance over time may look crunchy and hard.

You should not worry even if it turned solid completely. This is an indication that you are not buying some honey-flavored fructose disguised in a cute little bear bottle but an indication that it is still good and tells you are buying the real deal.

Honey can change shape despite not expiring. Crystallization is completely natural and it is the name given to this shape-changing process. What this crunchy honey is all about is what we are here to explain.

REAL HONEY CRYSTALLIZES

You have chosen a real, natural honey product meaning when your honey crystallizes. The natural qualities inside honey are the reason why crystallization occurs. Honey has gone bad when it crystallizes is a big misconception and it is not true. Additionally, crystallization is a sign of quality and real honey.

Pure honey’s natural characteristic, which does not indicate any deterioration of the honey or does not harm it is known as granulation. Without harming the honey, it is also easily reversed. Place the container into boiling water after bringing it to boil in a pan and then turn off the heat.

Little crystals will begin to form, honey starts becoming harder, and the natural sugars in it, (glucose and fructose) start binding together.

Crystallization will begin is faster in some honey than in others due to differing blends.

This binding process is also contributed by the pollen in honey. Crystals begin to form after the provision of a platform by the remaining bits of pollen. In 100% honey, pollen is prevalent and important.

You are getting a real product made by bees by keeping pollen in honey while it might mean less shelf appeal because the honey looks solid.

KEEPING IT CRUNCHY

Honey is still honey even when crystallized. Additionally, it does not mean your honey has gone bad but it is also safe to eat. Crystallization means your honey is good and natural.

You should love its complex texture by taking advantage of the hard, crystallized honey. Further, without the drip, enjoy the sweetness of honey by trying to load it onto your toast, biscuit, or bagel. If you want a bite full of honey, you can also, mix it into oatmeal, salads, sandwiches, or anywhere.

Crystallized honey can also be eaten and cooked as you would normally. Just like liquid honey, into your baked dishes and your hot drinks, it will melt.

What affects the speed of crystallization?

The crystallization process can be sped up by high levels of glucose and particles in the honey as discussed. However, the flora the bees have foraged and honey’s source of nectar determines its setting process plus, the region the honey is harvested is also reflected.

RETURN TO DRIZZLING

Simply give your honey a bath, if you want to keep it dripping and if you prefer not to mess with your favorite sweet treat. Let your honey sit until the crystals melt away after placing it in a bowl filled with warm water.

You can know that your honey has not been processed or overheated in the bottling process when your honey becomes a bit crunchy or solid. Because the honey remains 100% natural and pure, processes like crystallization is a must for it to pass through.

5 WAYS TO USE GRANULATED HONEY

• Without an artificial or bitter aftertaste, you can use it to make your tea or coffee sweeter
• You will never go back to sugar again and be warned after doing this. In your favorite chip cookie recipe substitute sugar (ratio of 1 to 1).
• For an easy addition to warm toast, add it to butter and whip.
• Into your favorite cocktail and for a sweet note use to rim glass
• For a delightful way to start your day, with your favorite granola sprinkle atop warm oats.

FAQs

Does raw honey crystallize?

How quickly honey will crystallize is affected by methods of storing, temperature, and the type of honey despite all raw honey crystallizing over time. At lower temperatures, crystallization happens much faster. If the temperature drops too low honey can begin to crystallize even in a beehive.

Is honey still good if it solidifies?

It does not mean your honey has gone bad but it is also perfectly safe to eat. It is just the opposite of a fact. Crystallization means your honey is oh-so-good and natural. You should love its complex texture by taking advantage of the hard, crystallized honey.

Why is some raw honey solid?

High levels of glucose (anywhere from 25 to 40%) are contained in honey naturally and this leads to crystallization occurring in raw honey. To form tiny crystals in the honey, it is more easily separated from water since glucose is less soluble in water than fructose.

Can you permanently Decrystallize honey?

Although this is never a lasting fix, you can transfer the now-smooth honey to a clean jar after putting the opened jar in a saucepan with one inch of water, heating the water (and honey) gently over low heat to clear up a jar of crystallized honey as we have found.

How do you stop honey from crystallizing?

Weintraub notes that storing honey at room temperature is the best way to keep honey from crystallizing. Away from direct sunlight and in a dark cupboard is the most ideal storage place for honey. Honey crystallizes faster in cooler temperatures and therefore you should avoid storing it in the refrigerator.

Is crystallized honey better?

It is a sign of contamination or it has gone bad when honey crystallizes is a perception that has been there for some reason. However, since natural quality honey crystallizes, high-quality signs it is and therefore the perception is wrong. Unless you like to waste delicious food, your crystallized honey should not be thrown out.

Why does raw honey crystallize?

Glucose and fructose are the two primary super-saturated solutions that makeup honey. It is a natural process for some of the sugars in a super-saturated solution to eventually come out of the solution just like with your powdered lemonade. Due to glucose, all raw honey will crystallize.

Which honey does not crystallize?

Tupelo honey will almost never crystallize because it has very high fructose content and low glucose content and thus, making it one exception for honey that does not crystallize.

At what temperature does honey Decrystallize?

Above 77° F is the best honey storage temperature to avoid crystallization. The beneficial enzymes will be destroyed by anything 104° F but temperatures between 95 – 104°F will dissolve the crystals.

What does granulated honey taste like?

Distinctive thick, complex honey flavor.

How many times can you Decrystallize honey?

One time only is the number of times to Decrystallize what you need. Repeated cycles of heating and cooling (and liquefying and crystallizing) will lead to the fading of the honey’s flavor and aroma.