The crystallization of honey is a natural phenomenon. The crystallization time varies for different kinds of honey and depends on several factors. One of them is the degree of maturity of the honey. This is a reversible process, it is enough to heat the croup to a temperature of about 50 degrees Celsius (preferably to 40 degrees Celsius, because then there are no undesirable chemical transformations in the honey). Croup has the same values as liquid honey, crystallization does not change its composition.
