Miele di rosmarino 500 g

The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.

The Process of Crystallization of Honey
Any honey can be in crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honey which generally tend not to crystallize.
Crystallization of honey is a natural process that can occur over time. When honey contains a greater amount of glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals diffuse through the honey, giving the solution a thicker, grainier consistency.
The speed and extent of crystallization depend on various factors, including temperature and the composition of the honey.
Crystallization can take from some days to some weeks to fully develop.