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.

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The cage is manufactured from translucent food-grade plastic material. Extra-flat rectangular model. Transparent yellow color. Dimensions: 37 X 13 X 80 mm Weight: 9.5 g. The cage consists of: ? 1 candy reservoir ?1 end cap ?1 round hook for attachment ? 1 set of aeration holes

WHEN TO USE Spring, summer and winter in the absence of brood (induced or natural) HOW TO USE Drip administration