Description
Crystallization is a natural property of honey. Some honeys crystallize quickly (eg rapeseed, in 1 week), some honeys more slowly, such as acacia honey (maybe in a couple of years).
The speed of the crystallization process depends on the ratio of glucose and fructose in honey. Honeys in which the ratio of glucose is higher than fructose crystallize faster (rapeseed, sunflower), and honeys in which the ratio of fructose is higher than glucose crystallize more slowly or almost never (acacia honey, forest honeys).
Some consumers do not prefer crystallized honey. To meet the demand, we started making creamy honey. Creamed honey is already candied honey. By the process of mechanical mixing, the honey crystals are broken, we get a thick, liquid state, like a cream, which is more suitable for spreading, it does not leak, it does not drip and it will not further crystallize.
We make creamy honey from sunflower honey from the sunflower fields around Kikinda. We offer it in a neutral form and with various additives, which have a synergistic effect on the benefits of honey.
Store at room temperature up to 23ºC.
