Crystallization of honey
I am always curious about the background of any of my next photo shoots. This time it was unique, shooting hone crystals was an entire lesson.
Crystallization of honey is more than normal to find. Long gone is the held view by some people that crystallization of honey is not good. Actually, with the information that people have about the crystallization and the reasons why it happens, more and more people prefer crystallized honey than running honey. First of all we should look as to the reasons that lead to honey solidifying as some may want to say;
Honey is made up of glucose and fructose among other sugars. Glucose is the main sugar in honey and in many instances comprises of 70% of the overall honey quantity. Water on the other hand makes up only around 18%. Whenever glucose loses water, it crystallizes. Therefore depending on where you keep your honey, it is more or less likely to crystallize irrespective of where you keep it. Once a crystal forms in a container, you can rest assured that the rest of it will follow suit within a short time.
Unfiltered honey is more likely to crystallize and fast than that which is filtered. Unfiltered honey has a lot of pollen, propolis and wax. All these components make it possible for honey to adjoin at the jugged edges where crystallization starts without much ado. Once a crystal has formed, there is no stopping the process.
The container that you have kept your honey is a major player of whether it will crystallize or not. Honey kept in plastic jars is more likely to crystallize than that which is stored in sealed glass jars.
The other factor that contributes to the crystallization of honey is the temperature which the honey is kept at. For honey that is stored in temperatures above 70 degrees Fahrenheit and above will most likely stay liquid for as long as it’s available for use. Temperatures below 50 degrees Fahrenheit are ideal for the crystallization of honey. This is why you shouldn’t refrigerate honey if you don’t want it to crystallize. Still even when it’s cold and temperatures go below 50, honey will crystallize in hives.
How you can make your honey runny again
All you need to do to have your runny honey is to heat it. Don’t heat it directly. Warm a pan of water and remove it from fire. Place the honey in the pan and over time it will start melting. The temperature of the water should be around 120 degrees Fahrenheit. The honey on the other hand should be warmed up to a maximum of 100 degrees Fahrenheit. To avoid your honey losing taste and its natural aroma, you should strive to only heat the amount of honey you intend to use immediately. Reheating of honey is not good to its consistency and good nature which it’s much loved for.