Do certain types of honey crystallize more readily than others? Although most varieties of honey crystallize after extracting, those that contain less than 30% glucose, such as tupelo and sage honeys, resist granulation.3 Table 1 lists several varieties of honey and their granulation tendencies. http://www.honey.com/images/download...allization.pdf
Good start. There are a few different types of crystalized honey available. It occurs naturally or it is created. I'm curious to see what else you learn. Mr. B
