Spontaneous crystallization results in a coarse and grainy product.
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When granulation is incomplete, the crystalline layer is overlaid by a layer of liquid with a water content higher than that of the original honey.
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Because of the increased moisture, the honey becomes more susceptible to fermentation.
Controlled crystallization results in a product with a smooth, spreadable consistency.
Description: The monohydrate form of glucose can serve as seeds or nuclei which are the essential starting points for the formation of crystals.
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While crystallization is usually undesirable in liquid honey, controlled crystallization can be used to make a desirable product.
Honey crystallizes because it is a supersaturated solution.
The monohydrate form of glucose can serve as seeds or nuclei which are the essential starting points for the formation of crystals.
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