Crystallizing honey is a strategy of turning liquid honey right into a stable or semi-solid state. It happens naturally over time as glucose, one of many predominant sugars in honey, kinds crystals. The speed of crystallization is dependent upon components comparable to temperature, storage situations, and the kind of honey.
Crystallized honey has a unique texture and taste than liquid honey. It’s usually creamier and fewer candy. Some individuals choose the style and texture of crystallized honey, whereas others choose liquid honey. Crystallized honey will be re-liquefied by heating it gently.
