Which honey stays liquid longer. How fast does honey harden?

Why does honey go sugary? Because it is of high quality or, conversely, is it no longer worth acquiring such a look? Crystallization for this delicacy is a normal process, and the fact that after a while sugar pieces appear in it only speaks of its quality. And yet, let's take a closer look at why honey candied quickly, and what can be done to return it to its normal consistency.

General information

There are several varieties natural treats produced by bees. And each of them has glucose in its composition, that is, sugar, for which crystallization is a natural process. And the more it is in honey, the faster it will be candied. If you want to avoid this, it is recommended to purchase the product with low content glucose.

Crystals in the delicacy may appear in two to three months. In some varieties, with a lower glucose content, a little later.

What to do? Honey dried out quickly

Don't worry, there are two ways to solve this problem.

Warm up a container of honey in a bath or sauna

The desired temperature for this procedure is at least 35 degrees. In such an environment, the sugar crystals will completely dissolve after 20 minutes. In no case do not leave honey for more long time, since you risk destroying everything useful material in him. This method has no volume limits.

Warm up a container of honey in a water bath at home

We note right away that in this way it is worth melting sugar in small quantities, since water bath does not have the same temperature as the same bath or sauna. Heating occurs as follows. Pour water into one larger pot, put a smaller pot on top, but so that it does not touch the bottom of the first one. A container of honey is placed in a second container and melted until the consistency becomes liquid. After applying this method, honey is recommended to be eaten within the near future if you do not want to see sugar crystals in it again.

How to speed up the sugaring process?

If you are not worried about the question of why the honey quickly became candied, and, on the contrary, you really like honey with sugar crystals and can’t wait until the newly bought honey is covered with them, then we are ready to give you effective advice, which will significantly speed up the process of sugaring. You will need honey already covered with sugar for this. It must be mixed with liquid. Store the composition in one container and mix it daily. Within a week you will enjoy an unforgettable taste.

Now you know why honey candied quickly. Whether to use it in this state or bring it to its original state by heating is up to you. After all useful properties, taste and aroma, it does not lose even in a crystallized state. And quick sugaring speaks of its naturalness and great content glucose, which is absolutely normal for honey.

This is sugaring. Such a product changes its structure as a result of the formation of crystals.

This is influenced by a number of specific factors. Therefore, it is necessary to know which honey is not candied and how to determine this.

When a bee product changes from a liquid to a solid state. The essence of this process is that sugar crystals begin to form in it. They have significantly more weight than other components of honey.

As a result, sugar crystals sink to the bottom. This leads to the fact that it begins to crystallize from the bottom up.

The rate of loading of the product depends on many factors, among them are the following:

Type of honey. From variety bee product depends on how much it contains components such as fructose and glucose. In the event that the amount of fructose exceeds the amount of glucose, the sugaring process will proceed quite slowly, regardless of the storage conditions of the product.
Storage temperature. If honey is stored at 0 degrees and below, it freezes, and, consequently, the cage slows down significantly. It is also possible to achieve a slowdown in crystallization if the storage temperature of honey is 30 degrees and above. At the same time, in no case should we forget that both options have a negative effect not only on the healing properties of the product, but also on its taste qualities. In order for honey to remain liquid for a long time, it is necessary to store it at a temperature not higher than 0 degrees during the first 5 days after its pumping, and the rest of the time at a temperature not more than 15 degrees. Only in this case it is possible to preserve all the properties of the bee product.
The amount of water. With a water content of no more than 15% in honey, it will sugar much more slowly. You can be sure that in this case honey will never be solid, but will have the consistency of a paste.
Shelf life. If the product is natural and stored for no longer than a year, it will have a liquid consistency. With more long term storage, honey will gradually harden.
Stirring. In order to reduce the chance of honey settling to a minimum, it is recommended to stir it periodically.
collection period. There is a certain period for collecting honey. Upon reaching this period, the honey finally ripens. If the product is collected before it is ripe, the possibility of its fermentation or crystallization is not excluded.
Quality. If the purchased honey is liquid, this by no means means that it has high quality. You can use several methods to make solid honey liquid, but do not forget that the product then loses its medicinal properties.

Which honey does not crystallize

For most people, when buying honey, the question arises, which honey is not candied and why? As mentioned earlier, the crystallization of honey is directly dependent on its variety. In turn, the variety of the bee product depends on the type of flowers from which the pollen was collected.

Experienced say that there is no pure grade honey. It will always have impurities in it. But at the same time, the amount of pollen from one type of flower will always prevail. This is the determining factor in determining the name of the honey variety, as well as its healing and taste qualities.

It can be said with confidence that it is practically not candied only natural product. These include the following varieties:

May. Belongs to the earliest varieties. It can be pumped out at the end of May. To create it, pollen collected from honey plants such as lily of the valley, cherry, bird cherry, apple tree and others is used. According to experts, it is this variety of honey that has the highest medicinal properties and also has excellent taste. May honey contains quite a lot of fructose, which means that it practically does not crystallize. Due to its composition, this type of product is recommended for use by people who are sick diabetes. This is due to the fact that May honey is low in calories and does not harm the functioning of the pancreas. There are many cases of forgery of the May variety of honey. This is due to the fact that it is very similar to the honey that bees make after winter feeding with sugar syrup. In order not to purchase a fake, experts recommend buying May honey in the fall. By this time, the crystallization process will already begin, which means that it will be easier to determine the naturalness of honey.
Acacia. This variety is distinguished by its almost white color, and also has unique taste and aromatic properties. It contains about 36% glucose and 39% fructose. In addition, it contains a lot of moisture. All this contributes to the fact that acacia honey does not crystallize for almost 1.5 - 2 years. Natural honey of this variety has such a liquid consistency that in some cases it looks more like sugar syrup. The crystals that form as a result of candied acacia honey have a very small diameter. This is the main reason why acacia honey is fine grained.
Greek. The name of the variety is due to the fact that Greece is famous for this variety of bee product. He is considered the most pure honey. According to experts, Greek honey does not crystallize. But, unfortunately, this kind of pure form almost impossible to meet.
Chestnut. Natural honey of this variety has a rather thick consistency and dark color. When buying chestnut honey, you can be sure that for 1.5 years it will not succumb to the crystallization process. But, even after that, he does not lose his taste and healing properties. Over time, chestnut honey crystals become larger.
Lime. By appearance reminiscent of acacia honey. It has the ability not to be sugared for 2 years. By its consistency, linden honey can be medium or very viscous. It depends on the rate of its crystallization. This variety of bee product is medium-grained. After crystallization, honey has the ability to separate into solid and liquid parts.
Buckwheat. This type of honey contains a large number of mineral components. Its color can vary from light to dark brown. In some cases buckwheat honey may have a slightly bitter taste. This variety of honey has a high crystallization rate. In order to slow down this process, it is recommended to observe the conditions for its storage. Buckwheat honey is recommended for those people who need a quick recovery and strengthening immune system. It is also worth noting that this type of product is actively and successfully used in cosmetology as an antiseptic, healing and regenerating agent.

How to check the quality of honey

It is not enough to understand which honey does not crystallize and why, it is also necessary to know how to quickly and easily check the quality of the product.

There are several correct ways:

Natural honey in its consistency is never watery. It must be tenacious. To check, it is recommended to heat a spoonful of honey to 21 degrees, and then gently turn the honey, slowly pouring it out. It should drain slowly and flow into a bowl in the form of a slide with the formation of bubbles.
The quality of honey can also be checked with a regular newspaper. To do this, drip the product onto dry paper. If the honey runs down the newspaper, leaving a wet trail, it means there is too much moisture in it.
There is also the possibility of testing honey through the use of a crust of bread. To do this, you need to dip the bread in honey for 10-15 minutes. After that, take it out and check for hardness. If the honey is natural, the bread will become hard. Otherwise, it will remain the same or vice versa will soften.

The crystallization process depends on many factors: variety, pumping time, storage conditions, and others. In order to extend the shelf life of the product, you need to know how to check it for naturalness.

Varieties of honey and crystallization time

In this article, I would like to talk about such a product as honey, to understand its composition, types and medicinal characteristics. The first authentic mention of the fact that a person used bee nectar dates back to the period of 6000 BC.

The rock art, which was found in the territory of modern Spain, shows a man climbing a tree to a beehive. This says that since ancient times our ancestors already knew about taste and medicinal qualities wax and honey.

If we turn to ancient Greek mythology, we can note that divine drink, nectar is the honey that the gods drank on Olympus, and the food of the gods, ambrosia, is bee pollen. Many legends and stories go around the world about the interaction of people with bee colonies.

For example, in ancient Egypt, they talk about the first beehives, which were made from reed and taken out by the inhabitants to the fertile upper reaches of the Nile River, where they stood for the entire honey collection period, after which they were taken to the mainland. This divine gift fell on the table of the Pharaohs. The bee was considered a symbol of wealth and prosperity, its image was applied to coins.

For mummification, the products of her vital activity were partially used, as scientifically proven during archaeological excavations. That's what such a small insect can do. In our modern world the miraculous abilities of bee components are also studied quite a lot, there are entire scientific departments for the study of this issue.

So many medicines contain certain components.
Pharmaceutical companies buy material from bee apiaries for production various kinds medicines.

All the unique abilities of bee products have not been studied to this day. What is the organization of a family in a hive worth, each bee clearly knows the place allotted to it and performs only those functions that are laid down during feeding.

What tells us about a certain carrier of DNA in nutrients when feeding bee larvae. At the gene level, all future existence is laid in it. The carrier is royal jelly.

It is quite well known among doctors and is recommended as an additional preventive and medicine for the treatment of many diseases. Do not underestimate these animals, and in our article I would like to pay attention to their main life product - honey.

There are two varieties of natural creation - it is floral and honeydew. In our region, the most common varieties of flower honey are collected in the southern and western regions, beekeeping is very common in Ukraine and in the Republic of Belarus.

The most common varieties of bee nectar:

Acacia;
Buckwheat;
Sunflower;
clover;
Forest;
Lime;
Field;
Dandelion;
rapeseed;
Donnikovy;
Budyakovy;
barberry;
Heather.

acacia- light, transparent. Upon crystallization, it becomes almost white. It has a very subtle floral aroma. It is one of the first abundant honey collections, common in southern regions.

Buckwheat- dark, viscous, with a bitter aftertaste. When used, a characteristic burning sensation in the throat is felt.

Difficult to confuse with any variety. Medium density crystallization. In crystallized form it has a dark brown color.

Depending on the region, crystals can be both large and small.

Sunflower- bright yellow color with a high level of crystallization. It is not recommended to leave bees in combs for wintering because of advanced level crystal formation. Taste characteristics are quite powerful, it has a strong rich taste with a slightly noticeable floral aroma.

Clover- transparent, light. When sugared, it turns into a solid white product, Looks like melted fat. Possesses high palatability.

Forest- This is a composite product from various early honey plants, which mainly begin to bloom in the month of April. The apiary should be located on the outskirts of the forest. The color characteristics of such a product are very diverse, it is impossible to single out the advantage of one or another shade.

The product is very useful, because it is collected from hawthorn, wild rose, mountain ash and other wild plants. There is early forest flower nectar. Sugaring is rather slow.

Lime- probably the most famous. An excellent antiseptic, it is often recommended by doctors for the treatment and prevention of acute respiratory infections. In the liquid state it has a white translucent color, sometimes there is a green tint. It tends to quickly sugar, forming small grains. It is considered one of the elite species.

Field- very common in the forest-steppe zone. It does not have any exceptional features, in addition to those that are already present in this product.

Collected from a variety of cultivated and weed species of plants. High degree of crystal formation.

dandelion- Bright golden color. It has a strong odor and a very strong taste. Candied quickly. As the name implies, it is collected from the first dandelion inflorescences. In the southern regions, the collection period refers to mid-April.

rapeseed- Very spicy taste. The sweet aroma that it emits cannot be confused with anything. It thickens very quickly, there are cases of crystallization right in the honeycomb. Differs in light tones and a slightly yellow tint.

Donnikovy- when sugared, it turns out in apple tones, by itself in a liquid state it has a white color with greenish tones. Most beekeepers leave very good taste characteristics after testing this species. Can be attributed to rare varieties.

Budyakovy- during crystallization, rather small crystals are formed. Belongs to the first grade. Bee individuals are quite good at collecting nectar from this type of weed.

Barberry- barberry bushes, which are filled with many southern wild areas, give us a product that is very good in terms of taste and medicinal characteristics.

This nectar was used in ancient times in Babylon and India. The story is quite large, if you wish, you can familiarize yourself with the relevant forums.

Heather- one of the varieties of dark honey. It has a peculiar aftertaste and slight bitterness. High rates of formation of firm crystals.

Attention!It is worth noting that all varieties must be properly stored. best conditions storage is considered to be a well-closed opaque container, a dark place, at temperatures not exceeding 20 degrees.

Learn more about crystallization

Natural honey contains many different sugars:

Glucose;
Sucrose;
Fructose.

If you observe the vessel in which the product is stored, it will be noticeable that thickening is formed from below. This happens when glucose begins to precipitate and crystals form.

The more glucose is contained in one form or another, the sooner it will thicken. Accordingly, the lower the glucose content, the longer it remains in a liquid state. In our list, the following species are most prone to the formation of crystals: chestnut, buckwheat, dandelion, mustard, sunflower.

The average storage time, after which the product begins to thicken, is 1-2 months. This process can be both fast and slow. For example, some varieties of Ivan-tea and fireweed may not succumb to thickening for years.

Do not be upset if, after a certain time period, your variety began to thicken. First of all, this suggests that the product is natural and rather sweet. You can always make it more liquid, it is enough to stand for some time on steam bath at the right temperatures.

In this case, you can always have delicious liquid, and most importantly, sweet nectar on the table. Beekeepers know this very well and store honey in large aluminum or enamel containers and do not worry about density.

Thick varieties, such as wild and buckwheat, can be candied almost immediately. It can even occur in combs inside the hive. It is advisable to never allow this, since the bee does not use this nectar for food and it will be quite difficult for you to pump it out, and in some cases almost impossible.

It happens that a beekeeper comes across frames with candied and already slightly sour nectar, do not rush to throw it away.

If properly melted, it can be used as a dressing for homemade vodka.

The qualitative taste indicators of the produced alcohol are much higher than the usual sugar infusions.

At various fairs, which are regularly held in various cities, you can learn about the uniqueness and quality of this product. Many beekeepers aspire to participate in such grandiose events.

In crowded places, such people can often be heard various ways the manufacture of this or that medicine by folk methods, the processing of bee nectar, storage and products that can be made with it.

How can you use slightly sour honey on the farm:

Rubbing;
mead;
Creams;
Cooking.

The main thing is to understand that there is no bad honey. Do not under any circumstances throw it away. If you don’t know how to apply it correctly, try to find the answer on the Internet or from more adults.

Conclusions we can draw

After reading everything that we have written, we can draw certain conclusions. The presence of types of honey is quite large, its characteristics largely depend on the region in which this or that type of honey collection grows. The type of bee that collects and processes also has an influence.

Having visited the apiary lands, you will never forget the atmosphere that prevails during the mass pumping of nectar. You will be pleasantly surprised by how much of this nectar is collected during the period of active pitching.

If you think that 3's liter jar- this is a lot, then you simply will not believe that the product is taken out of the land in huge tankers.

Of course, such an amount cannot be sold in stores, so it is bought in bulk. confectionery factories, and you get it on the table in the form of a variety of sweets, delicious cakes and creams.

A few products that are made with it:

confectionery cream;
lollipops;
Candies;
Cakes;
Jelly;
Cookie;
Beverages.

If you figure it out, you can use it absolutely everywhere, as a sugar substitute. And products made in this way will have more rich taste. In factories, it is processed in large containers that melt the nectar when required temperature and already in the melted form it is betrayed for processing into production.

This is monitored by specially trained confectioners who have studied work with this type of product in institutes. The work of a technologist is the most responsible and necessary. The knowledge gained at the departments is brought to life in the course of work at the enterprise.

In the article we tell why honey is candied. We will tell you if there is honey that does not crystallize and why. You will learn what to do so that the bee product does not become candied.

Natural honey is always candied, it is natural process All supersaturated solutions, which include honey, cannot be in a homogeneous state for a long time. According to the laws of physics, an excess of any substance must precipitate. Glucose precipitates in the bee product. When asked why honey is sugared in grains, it should be answered that the precipitated glucose is the cause of the appearance of white flaky crystals.

The time of disintegration into crystals depends on how much the percentage of honey consists of glucose and fructose. The higher the glucose content in honey and the less fructose, the faster the crystallization of honey will begin. Crystallization of honey is a natural and normal process, indicating the quality of the product. Even in a beekeeper's apiary, honey in combs can crystallize. Honey, which has succumbed to the thickening process, retains all the beneficial substances.

Crystallization of honey begins by the beginning of winter. At the initial stage, honey becomes cloudy, then a precipitate forms, and then crystals appear. Candied honey should first be hard and then become soft. Depending on the variety, honey after crystallization may look different. In one variety, the consistency becomes oily, the other may contain grains.

What types of honey are not candied

Varieties of honey that are not candied do not exist.. Only non-natural honey can not be candied. Honey can crystallize in different time, but if there are no crystals, then it is a fake. The type of honey influences crystallization. Some varieties are candied later than others.

Why is honey not candied during storage? Honey can retain a liquid consistency if it has been diluted with water.

Factors affecting the lack of crystallization in honey:

type of honey;
ripening and storage conditions;
time of day and weather at the time of honey collection;
the presence of impurities in the bee product;
plant - honey plant from which nectar was obtained.

Some types of honey have a high percentage of glucose. The formation of sugar crystals in honey collected from buckwheat or sunflower begins on the 20th day, and in rapeseed - after two weeks. Therefore, the question of why buckwheat honey is not candied can be answered that the product is of poor quality.

Crystallization of white acacia honey is not so active. Acacia honey contains more than 40% fructose, so this product remains liquid for up to 2 years. Acacia honey is considered very valuable, it is recommended for use even for diabetics, as it regulates sugar levels and has a beneficial effect on metabolism.

Sugaring depends on the percentage of water content in honey. If the bees collected nectar during the rainy period, then there will be more moisture in it, respectively, crystallization may occur at other times.

Storage conditions also matter. At temperatures above 10 degrees, crystallization begins several times faster than at temperatures below.

Honey collected on a hot summer day contains more glucose, less water, and accordingly, it will be candied much faster. The presence of pollen, wax and other impurities accelerates sugaring.

Why honey in combs is not candied? In fact, honey in combs is candied, but much more slowly. Honeycombs are a natural storage for honey, all processes in them are slower. If the honey in the combs is not candied, the storage process of the product may be disturbed or there are other impurities. When stored in combs, honey may not be candied for about a year.

How quickly natural honey candied

Honey keeps a liquid state in honeycombs longer. How long does it take for natural honey to be candied? Complete crystallization depends on many factors. The main influence on the formation of crystals has a variety of honey, time and weather during collection, storage conditions.

Honey can crystallize at different times, after a week or after a year. If honey began to crystallize a week after purchase, then do not worry, this may indicate high content pollen in the product.

Why is honey not candied for a year? Some varieties do not crystallize for 1-2 years, and this is considered the norm. The humidity of the air in the room also affects the crystallization process.

How to speed up the sugaring of honey

If honey is mixed, then the crystallization process will go more actively. Also, sugaring occurs at a temperature of + 10-15 degrees, if the room is warmer or colder, then the process slows down.

Why hasn't honey been candied for a year? If you are sure that you have purchased a variety that should be candied immediately or over several months, and there has been no crystallization for more than a year, this indicates that quality product.

What to do so that honey is not candied

Crystallization can be slowed down by heating honey in a water bath at temperatures up to 70 ° C and subsequent rapid cooling under a flowing cold water. Without much damage to the properties of honey, it can be heated without subsequent cooling, but only up to 45C.

Candied honey is edible. If you follow the right technology, then when melting honey, useful substances are not lost.

If you prefer liquid honey, then get acacia honey, which can remain fluid for up to 2 years. Chestnut, clover, heather and honeydew honey also slowly crystallizes. They can delight the whole winter with their transparency and beautiful color.

Why is chestnut honey not candied? Crystallization of chestnut honey may not occur for 5 to 15 months, and this is considered normal. If more than 2 years have passed since the purchase, and chestnut honey has not been candied, the product is of poor quality.

For more information on how to melt honey, see the video:

What to remember

The timing of honey crystallization depends on the variety, time and weather at the time of collection, as well as on the temperature and storage location.
Before purchasing a bee product, research the varieties to know which honey stays the longest and why honey is candied.
When choosing a bee product, pay attention to collection time, color, smell and texture.

What consistency and what color should a natural product be, why honey is liquid or too thick and how to distinguish real product from a fake? It is not so easy for a beginner, and for people who are not professionally engaged in beekeeping, to understand these issues. In addition, more and more often you can encounter scammers who instead valuable product offer counterfeit. Let's try to find out which honey is liquid and remains so for a long time. So let's get started.

A little about honey

Natural honey is a product with exceptional taste and nutritional qualities. This is enough high-calorie product(about 328 kcal), its composition is close to blood plasma. 200 g of honey nutritional value equivalent to 480 g of fish oil. Honey improves metabolism, enhances digestion, stimulates appetite, increases hemoglobin. Helps with cardiovascular diseases as well as the liver and stomach. This product contains folic acid which favorably affects the growth and development of children. It is even called the elixir of youth. You should pay attention to the fact that one liter of mature honey should contain 1.4 kilograms.

When to buy?

Just buy in summer or autumn. It is during this period that the worker bees begin their work, which will continue until the last fine days. At this time, fresh liquid honey is obtained, so it is collected from honeycombs. After time, the moisture evaporates, and it begins to thicken.

What influences the choice?

Let's take a closer look at the quality of a natural product. This will help you make the right choice.

Consistency

It is she who is the first sign of a quality product. The mass must be homogeneous, no delaminations and precipitation are allowed. The consistency of the product directly depends on the time of year, air temperature. In the summer, when they start pumping it, the honey is liquid; closer to winter, the consistency becomes thicker. Usually, with the onset of cold weather, the process begins; it becomes thicker, lighter and more cloudy. The exception is acacia honey, it crystallizes much later. natural honey in winter time cannot be liquid. If honey in winter liquid consistency, this suggests that it was heated on the stove or the bees were fed sugar.

Fluidity

The following method is used to test only young liquid honey: you need to scoop it up with a spoon in a jar and lift it up, natural lasts for a very long time and flows down in a continuous stream. If you put it on a plate, it lays down in a slide, and only then spreads over the surface. You can take a spoon with nectar and twist it around its axis, a quality product will be wound on it, and unripe honey will flow down immediately. If you take a little honey and rub it between your fingers, the natural one will be absorbed immediately, and the fake one will turn into a lump.

Taste

The taste of real honey is not only sweet, it should also be slightly bitter, cause a slight sore throat and have a tart taste.

Aroma

Natural honey has a pleasant unobtrusive smell of flowers. At fake product either there is no aroma at all, or it can be sharp, giving off caramel.

Color

Color finished product directly depends on which honey plant the bees collected nectar from. Linden honey- amber, buckwheat - brown, and the flower has a light shade. White color indicates that the bees were fed sugar.

How to make honey liquid?

It is not difficult to make honey liquid, for this you can melt the crystallized product. However, it should be remembered that when heated above 40 ° C, all useful substances disappear from it, which is not so scary. When this product is melted, a substance is formed - hydroxymethylfurfural, which is a real poison. There are three ways to heat honey:

The most popular way is to heat honey in a water bath (in water up to 40°C).
Leave honey indoors with enough high temperature(for example, in the bath).
And last but not least, melting on the stove should be considered, do not forget about the content of the poison.

Why is honey liquid?

The answer is quite simple - fresh, freshly pumped honey contains about 22 percent water. After some time, the liquid evaporates and the crystallization process begins. The consistency of the product may be different, it depends on the variety and storage temperature.

Which honey is better - thick or liquid?

Honey lovers often wonder what kind of honey is better and healthier - thick or liquid? The answer is simple: crystallization does not impair the quality of honey in any way. If the mass is homogeneous with sugar crystals, this is considered the norm for such a product. The benefits of honey depend on which honey plants it is collected from.

unripe honey

Sometimes the acquired honey of a liquid consistency is observed stratification, the thick fraction settles at the bottom, and the liquid one, on the contrary, rises up, there are no sugar crystals. This means that the purchased product is immature, most likely has been violated temperature regime owing to what honey has high humidity. Therefore, honey aging is very important. A poor-quality product may soon foam and ferment.

Varieties

Among natural varieties there are some honeys that are candied later than others. This must be taken into account when buying.

May

This honey is the earliest, it is pumped out in the first month of summer. For him, bees collect pollen from the very first honey plants: bird cherry, apple, cherry, lily of the valley. It is considered one of the most valuable varieties natural honey. This variety contains a lot of fructose. It is known that they often sell a fake as it is very similar to the product produced after feeding bees. sugar syrup. It is better to buy such honey in the autumn, when it will stand well.

acacia

The white variety of honey has a unique aroma and taste. It contains 40% fructose and 35% glucose, as a result of this and due to the moisture it contains, the product does not crystallize within 1-2 years. Acacia honey is very liquid, like freshly pumped, and retains this consistency for a long time.

Chestnut

Real chestnut color and very viscous consistency. The process of its crystallization takes from six months to a year, but even in this form it has great taste. Hardened honey crystals look like gelatin granules. At long-term storage its structure becomes more coarse-grained. This variety has the ability to flake, but this does not mean that it is not real, but is considered its special quality.

Lime

It's another honey white variety, as well as acacia, is stored in liquid form - from 1.5 to 3 months. Linden honey - viscous consistency. Upon crystallization, it becomes semolina with lumps.

Buckwheat

A variety of dark shade, while it is orange and brown. Contains great amount minerals. Honey has a rather tart taste with bitterness. When eating it, it can slightly tickle in the throat. It crystallizes very quickly, so it must be stored properly. Recommended to use to boost immunity.

How to store?

It is necessary to choose the right dishes for storing honey. For this purpose, you can use glass, ceramic, wooden, metal containers. In a room intended for storing the product, the temperature can be from +6 to +20 degrees, but at room temperature, the crystallization process will begin much earlier. If the refrigerator has a function of dry freezing, honey can be stored in it. This product has the ability to absorb odors, so it is recommended to store it separately. It should not be placed in a bright place, from the light it destroys the antimicrobial properties. During storage, liquid honey becomes cloudy, darkens, becomes thicker - this is a completely normal stage of its maturation.