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YOUR HONEY BAG


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Crystallization of Raw Honey

What is Crystallization?

Crystallization is the  very natural process of glucose sugar molecules aligning into “orderly arrangements”. This process is also referred to as “sugared” or “solidified honey” or “crystallized” honey.

This phenomenon occurs when glucose, one of the three main sugars in honey, loses water (thereby becoming glucose monohydrate) and reorganizes itself into a crystal (which is a solid form with a precise structure).

All raw honey will eventually crystallize. It is only processed honey, like what you buy in grocery stores, that will never crystallize. This is because there are no natural sugars left after processing. Rango Honey is a 100% all-natural product.

It’s simple to return your honey to its regular liquid state. Simply place the entire jar of honey into warm water and the crystals will dissolve. This process can safely be done each time crystallization occurs.

Is My Honey Still Safe?

One of the most amazing things about honey is that it will never go bad. Your honey is still completely safe. Raw honey in it’s all-natural form never deteriorates, although your honey may appear thicker and whiter, or small crystals may show at the top or bottom of the container.

When honey was discovered in the tombs of ancient pharaohs that was still edible, the Smithsonian Institute (and many others) began studying this unique food source. They theorized that honey’s acidity (with a natural pH between 3-4.5), its lack of water (due to being a sugar) and the presence of hydrogen peroxide all work in perfect harmony to make honey the treat that lasts forever.

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How Soon Will It Crystallize?

Certain varietals of honey will crystallize earlier than others. Many different factors impact the crystallization of honey. Some batches never turn to sugar, while others will crystallize in just a few days. 

Scientists believe that the types of sugar and naturally occurring minerals can impact crystallization. Other impacts may include how much light it's exposed to, how it was bottled, and the storage temperatures of honey.

Other factors that contribute to crystallization include the type of flowers the bees used to make the honey.  For example, our Desert Bloom honey may crystallize much slower than our Mesquite honey.

If you purchase your honey from the supermarket, you’ll find that the honey never crystallizes as it has been strained, heated and processed, which transforms the natural sugars and eliminates the natural minerals, pollen and other healthy benefits. Buying from smaller vendors like Rango Honey means that the honey hasn’t been processed, which naturally makes it a much higher quality food product.

Can I Eat Crystallized Honey?

Yes, of course! In fact, there are some cases when you may want to force crystallization to create spun honey or creamed honey; a very unique all-natural product.

The Dyce process is often used to make creamed honey. This process takes finely granulated (crystallized) honey and heats it twice; once to 120° F (49° C) and once to 150°F (66°C).They then add a starter nuclei to it and strain the honey. This honey is then chilled, dried and finely ground which creates a “starter” batch for creamed honey. When the starter batch is placed into a batch of honey, it starts a cooling process. After only a few days, the result is a firm, but creamy, batch of creamed honey that is delicious spread on toast or biscuits.

Visit our recipes section to learn how you can use honey for cooking, force crystallization at home, and begin using honey in your everyday life.