Crystallisation of honey

Why does “genuine” honey crystallise?
The crystallisation of honey is a natural property and shows that the honey is of high quality. Crystallisation is a result of the glucose content, one of the most basic components of honey. Its degree of glucose content in combination with low moisture determines the crystallisation.

Is “crystallisation” a sign of low quality?
No, quite the opposite in fact. Crystallisation is a natural property of honey. When honey does not crystallise it may be a sign that it is not so genuine.

Why does honey crystallise in winter?
Honey does not crystallise only in winter but throughout the year. The reason we more often encounter crystallised honey in winter is because temperatures from 8° to 14° accelerate crystallisation.

What are the conditions under which honey should be stored to avoid “crystallisation”?
By storing the honey at temperatures above 14°. Of course, this does not mean that the honey will not crystallise but that the crystallisation will be delayed.

Does crystallised honey return to its normal form?
Yes, of course. The heating of honey must not be applied with a direct flame, but crystallised honey can return to its normal form by heating it in a water bath (Bain Marie).