Why does honey crystallize – is it normal?


Crystallization is a completely natural process. The texture of honey and the speed at which it crystallizes depend on the origin of the nectar and the storage temperature. Honey crystallizes faster in cool conditions.

Honey that crystallizes quickly is not a sign that sugar has been added. The composition of nectar collected from different flowers affects the glucose and fructose balance of the honey, which in turn affects crystallization.


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Lappi-Hunaja / Polar-Honey (Online Shop)
Sahamäentie 25
27230 Lappi
Finland

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+358 44 557 2221

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