Why Real Honey Sometimes Turns Solid, and Why That’s a Good Thing

At Honey Blossom, we specialize in pure, raw honey in bulk formats, buckets, drums, and IBC totes, for foodservice, manufacturing, and private label. Because our honey is minimally processed and truly raw, it behaves like a natural product should: over time, it crystallizes.

Instead of seeing crystallization as a defect, we invite you to see it as what it really is:
a sign of purity, authenticity, and quality.

Why Pure Honey Crystallizes

The way honey crystallizes depends on its botanical origin, composition, and storage conditions. A few key factors:

1. Glucose / Fructose Ratio

Honey is a supersaturated solution of sugars, mainly:

• Glucose – tends to crystallize more quickly.
  
• Fructose – stays liquid more easily.

Honeys with a higher glucose content (some wildflower, sunflower, clover, etc.) will crystallize faster than those with more fructose (some acacia or certain floral sources).

2. Temperature

Temperature is one of the biggest drivers of crystallization:

• Honey crystallizes fastest around 50–59°F (10–15°C).
• It crystallizes more slowly at warmer room temperatures (around 68–77°F / 20–25°C).
• Very high heat can dissolve crystals, but can also damage honey if overdone.
  

3. Natural Particles (Pollen, Wax, etc.)

Raw honey contains pollen grains, tiny wax fragments, and other natural microparticles. These act as “starting points” or nucleation sites where crystals begin to form.

Because Honey Blossom honey is raw and minimally filtered, it keeps these natural elements, and therefore crystallizes more readily than heavily processed honey.

Flavor & Texture: The Advantages of Crystallized Honey

Crystallized honey doesn’t just look different, it tastes and feels different too:

• Richer flavor experience – Because crystallized honey melts more slowly on the tongue, it can feel more intense and nuanced.
• Attractive spreadable texture – Many people enjoy crystallized honey as a spread, similar to a soft butter or nut butter.
• Easy portion control – In some applications, spooning or scooping a thicker honey is more convenient than pouring a thin liquid.
  

How to Gently Liquefy Crystallized Honey (Buckets, Drums, and IBC Totes)

Crystallized honey can be returned to a smooth, liquid state with slow, gentle heat. The goal is to melt the sugar crystals without overheating the honey, so you preserve its natural qualities.

General Guidelines

• Use indirect heat (warm water, heated rooms, jacketed tanks, or drum warmers).
• Aim for a honey temperature around 95–110°F (35–43°C).
• Avoid prolonged heating above 120°F (49°C) to help protect flavor and natural enzymes.
• Never expose honey to open flame or direct high heat.
  

For Buckets (Pails)

1. Loosen or remove the lid.
2. Place the bucket in a warm water bath (bain-marie style), keeping the water level below the rim.
3. Maintain water temperature around 100–110°F (38–43°C).
4. Let the bucket sit, occasionally stirring or rotating the honey to help the crystals dissolve evenly.
5. Once fully liquefied, dry the exterior, secure the lid, and store at room temperature.
   

For Drums

1. Loosen the bung or lid to relieve pressure.
2. Place the drum in a heated room, on a drum pallet heater, or use a drum band heater designed for food products.
3. Bring the honey up slowly to approximately 100–110°F (38–43°C).
4. Allow sufficient time (often 24–72 hours, depending on volume and level of crystallization) for the crystals to dissolve.
5. If possible, mix or recirculate gently once fluid to ensure uniform consistency.
   

For IBC Totes

1. Check fittings and lids to allow slight venting.
2. Use a tote heater, heated room, or warm water system designed for large containers.
3. Gradually warm the honey to around 95–104°F (35–40°C); with very large volumes, a slow, even temperature rise is key.
4. Once fluid, agitate or recirculate if your system allows, to maintain a uniform texture.
   

Tip: Always choose equipment and methods suitable for food-grade handling and follow your facility’s safety and quality protocols.

Storage Best Practices to Manage Crystallization

You can’t completely prevent crystallization in real honey, but you can manage it.

To keep your Honey Blossom bulk honey as fluid as possible for longer:

• Store at stable temperatures, ideally around 68–77°F (20–25°C).
• Avoid refrigeration; cold accelerates crystallization.
• Seal containers properly to keep out moisture and odors.
• Rotate inventory based on production timelines and desired texture.