The consistency of honey

Cristallisation

When honeys have just been produced by bees, they are all clear. However, most of them will have a tendency to crystallise. This natural change of state will take place after 2 or 3 days, after a few weeks, or even after several months depending on the honeys’ composition and environment.

A honey’s composition has an influence on its texture

Honey is made up of many different types of sugars, of which the 2 main ones are glucose and fructose. The higher a honey’s glucose content, the more quickly it crystallises. This proportion of fructose/glucose varies according to the flowers from which the pollen and nectar were gathered. For example, an acacia honey, which contains on average more than 40% fructose and less than 28% glucose, will naturally keep its fluid texture for over a year. However, honeys like clover honey, sunflower honey, etc., which have a high glucose content, will spontaneously have a thick and more or less even consistency.

Some honeys with a glucose content of close to 35%, like Orange Blossom honey, may be in either clear or set form. The presence of micro-particles (pollen grains, air bubbles, etc.) also tends to favour honey’s natural crystallisation.

So, set honey or clear honey?

Set honey, which is ideal on bread or toast, will tend to harden over time.

Clear honey, which is ideal in a squeezy bottle to sweeten your yoghurts, fruit, herbal teas, pancakes, vinaigrettes, dishes, etc., may crystallise more or less quickly over time.