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Honey Processing (Practical Action Technical Brief)
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=== A note on granulation === Glucose is one of the main sugars in honey and when it crystallises (i.e. it changes from a liquid to a solid), the liquid honey also becomes solid (or granulated). Depending on the source of the nectar collected by bees, some types of honey are more likely to granulate than others, but almost all honey will granulate if its temperature falls sufficiently. Granulation is a natural process and there is no difference in nutritional value between solid and liquid honey. Although there is obviously a difference in the texture between liquid and granulated honey, there is no difference in the flavour or other quality characteristics. Some customers prefer granulated honey, and if liquid honey is slow to granulate, the addition of 20% finely granulated honey will cause it to granulate.
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