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  • Help, my honey is saccharified! Is it still edible?

    22 / Mar / 2022

    Help, my honey is saccharified! Is it still edible?

    You know the drill. You purchase a delicious jar of honey since you’re craving some honey in your cup of tea or on your sandwich. It soon ends up in the pantry. Result? When you take the jar out of your cupboard again, it turns out to be saccharified.

    Help, my honey is saccharified! Is it still edible?

    You know the drill. You purchase a delicious jar of honey since you’re craving some honey in your cup of tea or on your sandwich. It soon ends up in the pantry. Result? When you take the jar out of your cupboard again, it turns out to be saccharified. This sugared jar of honey often ends up in the glass bulb, because people think they can no longer eat it. That's a shame, because this honey doesn’t belong to the spoiled food section yet and the bees really put a lot of work into it. But what exactly is sugaring and how can you transform your honey into a liquid substance again?

    Why does honey saccharify?

    Honey simply consists of sugars. The saccharification is therefore a completely natural process. Any kind of honey will crystallize or saccharify sooner or later. When that happens depends on the composition of the honey.

    Each type of honey has its own crystallization process and its own rate of saccharification. Spring and linden honey, for example, is known to crystallize very quickly. While species such as acacia and balsam honey remain liquid for longer. But even these last honeys will one day 'sweeten'.
     

    What does saccharification or crystallization mean?

    It is the cooling of the honey that slowly sets the sugaring process in motion. While cooling goes slowly, the honey produces small sugar grains that change the structure. The crystallization does not change the taste, and the beneficial substances are also preserved. But admittedly; it is not very tasteful. Fortunately, there are solutions.
     

    What should  I do?

    Nectarist transforms the easily crystallized honeys into smooth cream honeys. Why is that? The coarse sugar chains break into smaller chains by stirring the honey. That gives a softer feel in your mouth when tasting the honey. It will melt like butter on your tongue!

    The honeys that we liquify, such as balsam and acacia honey, can crystallize over time. Gently warm your crystallized honey; either au bain-marie or by placing the honey jar on the heater for a while. You’ll quickly be rewarded with a smooth and liquid honey. Make sure that you never heat the honey above 40°C, otherwise the important and beneficial properties will be lost.

    Or you should just indulge on this precious honey faster… ;)

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