Why is honey sugared?
Many of us like to eat honey. This sweet treat can decorate almost any dish: a little honey gives a piquancy to meat, the wine acquires a pleasant velvet shade, and the salad is a piquant flavor and taste.
Why does honey crystallize?
Honey should be distinguished by the place of its collection: honey is collected in the steppe, in a meadow, in the forest ... there are many options.
If honey is removed from a single honeycomb, this is onea flowering plant, for example acacia, it is a homogeneous structure and is named after the component of the collection, for example, lime or acacia honey. If honey is collected from different fragrant plants and herbs, it should be called mixed or floral.
Buying honey, it should be borne in mind that with timehe will not lose his useful qualities. But still we are worried by the question: "Why is honey sugared?" Although it begins to crystallize, thicken and since time he completely changes the appearance of the owl. Crystals usually appear as sedimentary crystals. And the rest of the honey becomes noticeably darker.
Crystals are sugar, because it is heavier than other particles in honey, it starts to sink to the bottom of the honey cans. But if honey costs a long time it crystallizes completely.
What honey is candied faster
Each type of honey is sugared at its own speedcrystallization. And the more honey contains sugar cane in its composition, the faster this process will occur. The fastest crystallizing honey is collected from such herbs and plants as: radish, turnip, rape, less crystallized honey from sunflower or raspberry. And the crystals in your cans will always be different, it also depends on the type of honey. Should honey be sugared? Of course, it should, since its structure can not be sugared over time. Only natural honey starts gradually to be sugared, starting from the bottom and gradually reaching to the top. Artificial honey can darken, rancid, or begin to be sugared on top of a can.
If you like candied honey, then this processcan be accelerated. Mix a little liquid and already sugared honey, so that they mix well. Then what you got is poured into a jar with fresh honey and mixed. And then mix it well every day. So within a week you will get candied thick honey.
Still it is possible to put honey in a refrigerator, so it too becomes thicker.
This honey is candied
Of course, candied. You can regulate the density of honey yourself, because sometimes it is more convenient for us to use honey if it is thick. For example, in the preparation of some sweet cakes, where honey serves as a glaze substitute.
What honey does not sugar
Absorbs absolutely any honey, evencooked by you manually. If your honey is strongly candied, and you need liquid, then take it and warm it in a water bath, after a while you will get a fragrant liquid honey with all the useful properties!
To store honey, it is necessary to close with a dense lid in an unthinned and dark place.