Honey decrystallization solutions 

When honey is stored it will begin to crystallize. The rate of crystallization depends on the glucose and moisture content of the honey. Honey with a low glucose content crystallizes very slowly. Honey with a high glucose content, on the other hand, crystallizes quickly, for example honey from rapeseed (canola), dandelion, or fruit blossom.

Showing 1 - 47 of 47 items
Showing 1 - 47 of 47 items

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