In its initial natural state, honey appears as a viscous fluid . Its origin, composition and temperature define the greater or lesser facility to crystallize and become solid. Depending on the type of sugars that predominate, the honeys that are richer in glucose tend to solidify more easily than those with more fructose.
Also below 14 ºC the solidification process is accelerated, while the heat helps them to remain liquid: at 40 ºC, practically all honeys are liquid.
