Honey crystallization

Honey crystallization

The crystallization of honey is a natural phenomenon, which depends on the honey composition, the water content, the presence of impurities or roughness and the temperature of the storage place.

Crystallization is a phenomenon by which the parts of a substance which were in the liquid state come close to each other, according to their own attraction, to form a solid body.

The ratio between fructose and glucose present in honey determines the speed of crystallization: the higher the fructose content and the longer the honey will remain liquid for a long time (eg acacia and chestnut honey); if the glucose content is high, crystallization will be rapid (e.g. clover and heather honey).

Honey that is too wet (> 18%) may cause fermentation problems and honey that is too dry (<15%) will be too viscous and slow down the stage of diffusion of sugar molecules and a fortiori crystallization.

Miel cristallisé

Pollen and wax can cause early crystallization. 

Usually, a storage temperature of around 14 ° C is recommended to promote rapid and uniform crystallization, while a temperature of around 20 to 25 ° C (room temperature) will allow liquid honey to keep longer under this form.


The temperature inside the hive is 35 ° C. If you want to unblock honey, stay close to this value, and do not exceed 40 ° C. 

You can warm it in a double boiler by stirring it from time to time. Close the jar tightly to prevent your honey from getting wet.