All honeys crystallise sooner or later, even the varieties we usually find liquid; it is only a matter of time.
The crystallisation of honey is a natural process that depends on:
- the sugar composition of the honey (especially the glucose-fructose ratio)
- the temperature
- the viscosity and therefore the water content.
Thanks to our company's know-how in honey production, we have managed to develop a process that allows us to homogenise its crystals, making it smooth and creamy, perfect for spreading and delicious to the palate.