All Real Pure Honey Crystallizes

  All Real Pure Honey Crystallizes at some point in time. This process will vary depending on the proportions of natural sugars, fructose, and glucose, in all real RAW honey.

  The higher the proportion of fructose to glucose would generally result into a slower crystallization process. But rest assured, depending on temperature / time, all REAL honey will crystallize at some point. Crystallization is a natural process, and it is not a sign of adulteration or spoilage, but the way honey will naturally preservers itself.

  If real pure honey has crystallized and liquid honey is desired, simply warm the honey slowly. We found the following method to be one of the simplest ways, to accomplish the thermal liquefaction of honey. (Heating crystalized honey to liquid honey).

  Please Note: Care must always be given when working around a heat source, stove and when handling a jar, glass, that’s been heated, proper personal protection equipment, tools and full supervision must be given throughout the heating process, before, during and after. The Only way.

   Simply place your jar of honey in a pot with water. The water should only reach about 2-3 centimeters from the top of jar’s rim. Ensure your lid/cap is sealed firmly so no water can enter while heating. Gently warm the water on a stove top at its lowest setting. RAW honey is temperature / time sensitive. To retain the true benefits of RAW honey, try not to exceed 40°C / 104°F when reheating and never exceed 40°C / 140°F for more than two hours. Ideal temperature is between 36°C – 39°C / 95°F – 103°F. The high temperatures will start to deteriorate and destroyed any additional benefits that has been said, may be found in RAW Honey, (Antioxidants, Enzymes, Nutrients, Floral Pollens, Phenolic Acids, Flavones and Propolis). Heating of honey above this range will begin the pasteurization process depending on the heating temperature and the time subjected.

   If your jar of honey remains sealed / unopened, and that honey has not been mixed with water or any other liquid / solid, it should not spoil. As a note, the ideal beehive temperature is between 34°C - 37°C / 93°F – 98°F. RAW Honey. Some people prefer crystallized honey. It doesn’t drip, it’s easily portioned and can be spread with out the runny drip when enjoying on anything good.
Microwaving should not be used as a source to heat honey. The heating of honey using a microwave makes it impossible to control your desired heat temperature. Since honey is thick in nature, it doesn’t heat evenly. Microwaving honey creates hot spots that can overheat and produce sudden boil that spatters hot contents everywhere. This uneven and uncontrolled heating will definitely degrade your premium honey’s benefits. So say NO! to microwaving your honey.

  There are other methods that you can use to reheat your honey safely and effectively. A simple question on the internet will help you with your decision. Currently we use controlled hot air to gently warm our honey for customers now. Of course, this comes at a cost and larger investment on our end. I guess you can say, that’s the business of the Golden Goo…