The Honey Crystallization ProcessAny honey can occur in the crystallized form with the exception of Acacia honey, Chestnut honey and honeydew honeys, which generally tend not to crystallize.Honey crystallization is a natural process that can occur over time. When honey contains more glucose than fructose, it is more likely to crystallize. Crystallization begins when glucose molecules aggregate to form crystals. These crystals spread through the honey, giving the solution a thicker, grainier consistency.The speed and extent of crystallization depend on various factors, including temperature and honey composition.Crystallization can take days to weeks to fully develop.

MIXED FLOWER HONEY FROM VALTELLINA, NET WEIGHT 250g Produced and packaged by :Apicoltura ONETTI P. Via Statale ,95 Cosio Valtellino (SO)- Tel. 0342 635337 Country of origin :ITALY Storage conditions: store at room temperature in a dry place DOCUMENT ATTACHED IN SECTION (DOWNLOAD)

White Vaseline: a remarkably refined, high-quality aliphatic hydrocarbon widely used as an emollient and lubricant. It is non-carcinogenic.

SPECIAL DRY PORCINI MUSHROOMS: Before being eaten, mushrooms must be rehydrated, cleaned of any impurities and finally cooked.

-

-

-

-