Product
Crystallization of honey
Crystallization is a natural process, which starts right after honey is pumped off.
The speed of concretion and formation of crystals depend on specific kind of product.
A fresh honey is oversaturated with superfluous sugar, first of all, with glucose. While maturation the content of sugar is being stabilized, so a lot of physical and chemical characteristics are changing but the product’s quality does not change.
There are several factors, which affect the process of crystallization:
The level of fructose and glucose content and their balance
The presence of a crystal germs
The way of honey processing
The age of product
The containing of water
The temperature of keeping
The higher level of fructose there is, the slower crystallization goes.
First of all, the speed of crystallization depends on fructose and glucose balance. The higher level of fructose there is, the slower crystallization goes. That is why an acacia honey, whose fructose level is much higher of a glucose level, stays liquid for a long time. A rape, sunflower, buckwheat honey crystalize quite fast ( 3-14 days).
It is recommended to keep the honey in a glass container at a temperature of 5-10 oC.
A very important factor is a temperature of keeping. It is recommended to keep the honey in a glass container at a temperature of 5-10 oC. In these conditions the concentration of biologically active ferments, which provide a value and a healthiness of honey stays for a long time.
Crystallization is a characteristic of a high-quality product.
Crystallization is a characteristic of a high-quality product. While choosing a raw material for the BEEHIVE plant the purveyors obligatory pay their attention to the level of a concretion. This process starts during the first days after honey is pumped off on an apiary and lasts from 1-2 months to 1 year.