Honey crystallisation is an
ABSOLUTELY NATURAL PROCESS
which characterizes all varieties of honey more or less. Honey doesn´t crystallise the same way, there are two types of crystallisation a) wide crystallisation and b) fine crystallisation.
The main factors affecting crystallization are: a) the glucose content (natural sugars of honey), b) the moisture of the honey, c) various foreign bodies, parts of honeycomb, insects, air, bubbles that act as core to create crystals), d) the storage temperature of the honey, (the ideal crystallization temperature of honey is 14 °C) while the crystallization speed of the honeys is not the same.
Liquefaction of honey with the bain-marie method is a simple and easy technique to do on your own at home.
