Medoc is a delicious delicacy that has been loved by many since childhood. It can be poured onto bread, eaten with cookies, or sucked in the mouth. It is equally tasty in any form. Today, there are many varieties of this delicacy. There are also a lot of his falsifications. Given the fact that each variety of bee nectar has its own characteristics, the consumer needs to have at least minimal knowledge in order to purchase a natural organic product, and not a high-quality counterfeit. How much real honey is candied is determined by many factors.

How much honey is candied

For any natural honey, the crystallization process is considered natural. Oddly enough, most people, purchasing bee nectar, choose liquid varieties, considering such a product to be the most natural. Even when choosing between liquid and crystallized honey, the consumer, in most cases, will choose the first one. But a shrunken bioproduct is quite often considered an indicator of naturalness. Moreover, natural molasses sits down pretty quickly.

So how long does it take for honey to start becoming sugar? The answer to this question depends on the type of honey. Some are candied within 6 months, others within two. But the consumer can be sure: real honey is necessarily crystallized.

Candied honey

Causes of Sugaring: Natural and Unnatural

There are certain varieties that do not crystallize at all, such as honey harvested from acacia flowers. But there are very few such varieties. The main part of the product will be sugar in a matter of months. The honey that went on sale in the middle of summer should begin to crystallize by the middle of autumn. If this process does not occur, you should be on your guard and hand over part of the nectar to be checked for falsification. How quickly real honey is candied is influenced by the following factors:

  • The type of product purchased;
  • Nectar collection process;
  • Features of honey storage.

The natural cause of sugaring is thought to be glucose. The product from which the glucose has been evaporated can only be sugared when another physical effect is exerted on it.

Not all types of honey crystallize

In appearance, a sugared product may be inferior to a liquid product. But in the process of crystallization, it does not lose a single useful property. In addition, if there is such a need, the shrunken bioproduct can be melted in a steam bath.

Which honey is not candied

Is real honey candied

Lovers of this healthy delicacy should know that sooner or later any honey will shrink. How quickly natural honey is candied, no one can say for sure. The crystallization process is influenced by many factors that the distributor of this product may not be aware of. Therefore, it is safer to take a bioproduct from an active beekeeper, only he really knows at what time and how the nectar was collected and where it was stored. However, it is not necessary to judge the quality of the nectar by the crystallization process, since natural sweetness contains such components as:

  • Fructose;
  • Sucrose;
  • Glucose.

He will begin to sit down some time after pumping out.The crystals themselves are formed as a result of glucose's reaction to air, storage temperature, light exposure, and more. It is this component that turns into crystals and changes the color of the entire product to whitish. The process begins from the very bottom of the container in which the honey is stored, and gradually moves to the upper layers. When honey begins to sugar quickly, it could mean that it contains a higher percentage of glucose.

Honey crystallization process

How to check whether honey is natural or not at home with iodine

How much honey is sugared after rolling

The uniform state of a fresh honey cannot last long, even based on the laws of physics. Excess substances precipitate some time after pumping, the water balance of the product is normalized, and the process of sugaring begins.

How to distinguish natural honey from fake at home

Important! A component such as glucose is collected by the sediment at the bottom of the container and begins to harden, taking on the visual appearance to which the bulk of the population is accustomed, using the useful sweetness.

How quickly does natural honey become sugar? After rolling, depending on the temperature regime in which the collected bioproduct is stored, it can retain a more or less liquid appearance for two months. The rate of this process is influenced by the ratio of glucose to fructose.

Important! The higher the glucose content and the lower the fructose, the faster crystallization occurs.

The delicacy can be kept in a liquid state for a longer time; for this, the crystallized precipitate should be removed. But this will not help significantly increase the time without sugaring. You can check the quality of candied honey as follows. Try to grind a piece of dried bee nectar between your fingers. The fake product rolls into a sausage, natural honey is absorbed into the skin of the fingers.

How quickly honey is candied

How long does it take for honey to be candied? Bee nectars with high liquid content go through the sugar process more slowly. For example, a May honey, which was collected in apiaries in the first summer month, can survive in this state until the next honey season. This is not an indication that the treat was bad. It's just that the glucose content in it is minimized, the moisture content is increased.

Note! If May turned out to be rainy, you should not count on a harvest of honey variety, since bees do not collect pollen in rainy weather.

There is an opinion that acacia honey is not candied at all. This is partially not true. It's just that it is bought up and eaten very first. Crystallization of acacia nectar consists in greater viscosity and color change from transparent to slightly turbid, whitish.

Linden hardens after 3 months. When stored for a long time in a sealed container, the candied product becomes hard and heavy. It will take some effort to extract it.

Candied Solid Honey

Sunflower nectar is already thick and viscous when harvested due to the low water content. The sugaring process starts very quickly compared to previous varieties. The term for obtaining the sugar product is about two weeks from the date of pumping out.

There are only two answers to the question: "Why is honey not candied?" Either the freshest product was purchased, or it is a fake. Although liquid molasses looks more attractive, it is more difficult to store because it can ferment and turn sour. In order to prevent this from happening, the place where the container with honey stands should always be cool.

How to quickly melt a sugared treat
There are times when you need honey in a liquid state. This may be needed to prepare a culinary masterpiece or to sweeten a drink. For such cases, crystallized honey can be melted in a water bath.

Remember! When honey is heated above 40 ° C, you get a product that is devoid of all the vitamin composition. You can melt it to a liquid state without reaching a critical level, but you must be prepared for the fact that too much time will be spent on this.

How to slow down the sugar process

At home, you can slightly slow down the crystallization of honey. The fact is that this process is affected by the storage temperature. The lower the temperature, the slower the crystals form in bee nectar.

How to speed up the sugaring of honey

In order to speed up the process of sugaring honey, it should be stirred with a wooden spoon at room temperature. Another way is to dilute the candied liquid consistency, in a ratio of 9: 1.

How long does it take for natural honey to be candied? The timing for each variety is different. The healthy treat is a favorite food in many homes. It has a lot of useful properties that saturate the body, relieve many diseases, and increase immunity. Bee nectar lovers should be careful when consuming it. In large quantities, it can cause an allergic reaction. Otherwise, it is a very tasty and healthy product.