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Natural sugars and crystallization

Natural honey contains 2 types of sugars, glucose, and fructose.

Honey will begin as liquid but over time crystallization will naturally happen when the glucose forms crystals. The honey will start to change in texture and form a semi-solid state.

CANDIED HONEY

Maintaining a temperature below 40 degrees, which replicates a beehive temperature, around 5% of the seed crystals are added to fresh liquid honey then stirred intermittently over 3-4 days which loosens and polishes the crystals. Once this process is complete the result is a beautiful creamy texture that is our candied honey. Glucose crystals are naturally pure white therefore candied honey will appear lighter coloured than liquid honey.

WHY WE PREFER CANDIED OVER LIQUID HONEY

The only way to keep honey in a liquid state is for it to be over heated. Heating above 45 degrees Celsius will damage any nutrients raw honey naturally produces including enzymes, antioxidants, amino acids, and minerals (calcium, iron, magnesium to name a few). Heat damage to these nutrients is what keeps the honey liquid!

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