We all know the many virtues of honey, both for its healing side and for its soft side which soothes sore throats. There are different qualities but also different origins. And one phenomenon has not escaped you: honey hardens after a while; this is crystallization.

Why is my honey crystallizing?

The fact that your honey is crystallizing is by no means a sign of poor quality of your honey. You should know that it is made up of sugars and water: fructose and glucose. The water gradually disappears from the honey, resulting in crystallization. Since there is no more water, the sugar molecules tighten up and therefore give the honey that hard look. On the other hand, you should know that the amount of impurity plays a significant role in crystallization. She favors it by her presence. To get rid of it, the honey must be decanted for several hours.

Do you want your honey to become liquid again?

Nothing could be simpler, you will have to raise the temperature. You can heat it up to 40 degrees. It is therefore the heat that will make the honey become liquid again. Don't bother heating your honey in the oven, just let it become liquid again at room temperature. A room at 20 degrees will therefore be perfect, you can also store it at less than 15 degrees without putting it in the freezer either.

Note: The rate of crystallization will depend on the origin of the honey. The more fructose it is loaded with, the longer it will remain liquid. Acacia honey contains a lot of it, whereas rapeseed honey contains more glucose, so it will crystallize much faster.

Discover our many honeys and do not hesitate to react to this article by commenting or sharing it!