PREMIUM RAW LOCAL HONEY

Crystallized Honey is a Natural Occurring Process Which the Natural Glucose Crystallizes

and can be one Good sign that nothing is added

Crystallized Honey has not been spoilt

Honey has no use by date and will keep over a 100 years

The Crystallized Honey can be turned back into Liquid Honey by Warming it up under 35 degrees Celsius

to retain all the Nutrients and Goodness

1. A Slow Cooker is a Good Way to Warm the Honey without overheating
2. You can warm the Container in a Saucepan of water on low Heat

and then mix the rest with a wooden spoon to avoid over heating the Honey

or add a Kettle of Hot Water around the Honey Container in a Saucepan takes around an hour

3.Also a Hot Window Seal is another way to warm the Honey Naturally

Do not Boil the Honey or put it in a Microwave

Don't keep the Honey in the Refrigerator

but place Creamed Honey in the a Cool Cupboard

Crystallized Honey has a Yummy taste and is very Good for you

Honey comes from the Beehive Cold Extracted around 35 to 40 Degrees,

After a Period of Time the Honey begins to Crystallize

Particularly in Winter or Cold Weather, this is a Natural Process of Raw Honey

Certain Varieties Crystallize Slower than Others, like Yellow Box, takes a long time to Crystallize

Some Commercial Honey like Some Supermarket Honey Varieties have been heated up to Extreme

Temperatures so the Honey Never Crystallizes,but it kills all the Nutrients and Natural Goodness