How we crystallize honey

A lot of consumers believe that when the honey that they took crystallize (granulate as most people say) is adulterated with sugar. Error!!!

As it is known to all the apiarists all types of honey crystallize. It depends on the temperature how much time it will take to happen. Fir honey is an exception when it is not mixed. If in the same region there are chestnut trees for example, the bees do not store it separately, therefore the total product crystallizes. The ideal temperature of crystallization is 14 C.

Speed of crystallization of Greek unmixed goods of honey
Category of honey ------- Time of crystallization (in months)
Pine ------------------------- 24
Fir ---------------------------- does not crystallize
Chestnut ------------------- 12-18
Thyme ---------------------- 8-18
Orange --------------------- 1-3
Cotton ---------------------- 1-2
Heather ----------------------2-3
Sunflower ------------------ 1-2

But how do we crystallize honey? In the past they used double saucepan. I prefer to put the container with the honey in the oven in 50 C for 4-5 hours. In this temperature the biological value of honey is not destroyed, because honey bears up to 60 C for many hours. Those who believe that it is a lot, think that we reach 44 C under shade in the summer. If we make a mistake and put higher temperature for example 70 C even for 10 minutes, then it loses its biological value, but it can be consumed regularly. Types of honey that have suffered powerful thermic process are characterized “industrial” or “pastry making"