Honey Consistency

[Guest guest]

More on the consitency of honey:

Many factors can influence the consitency of honey.

-It can be stirred to make it creamy (as is often the

case with many European honeys)

-The lower the water content, the quicker it will

crystallize

-ALL honeys crystallize given time. Some in a few

days, some in a few years

-Honey is the ONLY known food that never goes bad.

Never. 3,000 year old beeswax candles found in

Egyptian tombs still burn the same as new. Beeswax

writing tablets found in the same tombs remain pliable

and usable.

-If you freeze or cool honey, this can cause it to

crystallize, and stay crystalline, even if warmed to

room temperature.

-Honey from northern climates is more likely to have a

lower water content, and therefore crystallize

quicker, than honey from southern climates.

-Pollen quantity, quality, and variety can affect

crystalline timing.

In short, you cannot determine if a honey is raw by

its " table state " alone. Just because it is liquid or

crystalline is not enough. Ask the producer what

means they use on the honey to collect and bottle it.

Hope this helps!

~JK

JK DeLapp

Old-School Foods, LLC

404.934.3194

www.old-schoolfoods.com

__________________________________________

DSL – Something to write home about.

Just $16.99/mo. or less.

dsl.