Honey granulation (or crystallization)

                 Honey granulation (or crystallization)

Is defined as a natural occurring process of honey that changes it from liquid to solid. Some people think the honey is spoiled as it crystallizes but according to the chart, crystallization in honey occurs when the honey molecules are at optimum temperature. It then begins to crystallize. This has a lot to do with how you store you honey. If you store your honey above 60 degrees Fahrenheit (or in a certain containers the optimum is 57 to 58 degrees) it will crystallize. Levulose and dextrose levels affect crystallization also, so typically the one with the higher dextrose will crystallize more quickly; for example, Clover and Alfalfa crystallize more quickly than Orange Blossom or Blackberry. Also larger quantities will crystallize if they are stored on a concrete floor and the cold temperatures are drawn up into the container. If the honey re-crystallizes very quickly it only means that the honey did not get properly liquefied which means that the sugar crystals did not get dissolved. So if you place your honey in a pan of water and heat it slowly making sure you dissolve all the crystals you can slow crystallization or it will re-crystallize within just a few days.