What Causes Honey Granulation?
Pure honey contains more sugar than water (in technical terms honey is a supersaturated solution) and in time most honey will eventually granulate (become solid).
But what affects the amount of time this takes, and what do we do with granulated honey?
- Temperature plays a major role in honey granulation. Honey granulates most rapidly between 55 and 65 degrees and temperature changes will tend to accelerate the granulation process.
- Agitation affects granulation time also. The more honey is moved around (agitated) the more rapidly granulation will occur.
- Floral source of honey has a great deal to do with granulation. Tupelo (Mississippi) honey of good quality when not mixed with other floral sources will not granulate, while other honey like canola granulates rapidly (a few weeks).
- Moisture content also affects the tendency for honey to granulate. Honeys with a moisture content of less than 17% are more likely to granulate than those with a content closer to 18%.
The best place to store honey that is not to be used for a long
period of time (months) is in the freezer. This will keep it fresher and
actually reduce the chances of granulation. Otherwise, store (and use)
honey at room temperature. We can learn from the bees who work to
maintain their hive temperature at about 90 degrees. It is not necessary to refrigerate honey as it does not spoil.
What to do once honey granulates - simply add a little heat! The wonderful thing about good quality honey is that it never spoils. Honey over 2000 years old has been removed from the Egyptian Pyramids (the tomb of King Tut) and was still edible!
To return granulated honey to
a liquid state the secret is to use a little heat -- just enough to re-liquefy
it without overheating - 130 degree hot tap water is all it takes.
The Simple Process Is:
- Warm water
-- open the container and place it in a pan of 130 degree hot tap water (as
warm as you can keep a finger in it). Let stand for about an hour.
Shake and repeat as many times as required.
- Never use a microwave or boiling water as it will destroy the natural enzymes in the honey.
Liquefy the honey while avoiding overheating. Use the least amount of heat possible as heat can adversely affect the quality and flavor of the honey.
Excerpts from: http://www.jackterry.net/honey/granulation.html
Edited by Website Owner.
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