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Why did my honey granulate?

This question, often followed by “What did I do wrong?” lands in my in-box nearly every day. No matter what you call it—sugaring, granulation, crystallization—it is an annoying and disappointing outcome, especially if it happens before you extract. To understand why it happens, you need to know something about sugars. Most often, we use the […] Read more

Wednesday word file: fructose

Fructose is a naturally-occurring monosaccharide (simple sugar) also known as “fruit sugar.” It is the sweetest of all the naturally-occurring carbohydrates, and it is the sugar most easily dissolved in water. Fructose is the principal component of most honey and is responsible for keeping honey from crystallizing. Fructose can bind with another simple sugar, glucose, […] Read more