Honey classics

Honey is clear and viscous when the beekeeper extracts it from the combs. And all honey forms crystals at some point, which cause it to solidify. Depending on the composition of the honey, this transition (crystallization) from liquid to solid happens within a few days to a few months. The ratio of the two types of sugar, glucose and fructose, plays a decisive role in this process. The more glucose a honey contains, the faster crystals form. The more fructose, i.e. fruit sugar, it contains, the longer the honey remains liquid. A ratio of approx. 1:1, as is the case with rapeseed honey, for example, means very rapid crystallization within a few days. With a predominant ratio of fructose of around 1.5:1 (e.g. acacia honey), on the other hand, the honey remains liquid for months or even years.

Honey has an almost unlimited shelf life thanks to its high sugar content and natural antibiotic agents. Nevertheless, a few basic rules should be observed with regard to enzymes and taste, among other things:

• Best stored in the dark
• Avoid direct sunlight at all costs
• Store at temperatures between 10° and 20°
• Always store in a dry place and tightly closed

Depending on the dextrose content, liquid honey can start to crystallize after a long period of time. To liquefy the solidified honey again, it is sufficient to heat it slowly in a water bath at a maximum temperature of 40°.

Die Deutschen zählen mit durchschnittlich 1,0 kg pro Kopf und Jahr zu den Welt-Spitzenreitern im Honig-Verbrauch. Die heimische Produktion reicht wegen
der klimatischen Bedingungen nicht aus, um die große Nachfrage nach der süßen Leckerei zu decken. In Deutschland werden jährlich nur ca. 15.000 – 20.000 Tonnen Honig geerntet, während ca. 80 Prozent des verzehrten Honigs aus Regionen dieser Welt importiert werden, wo klimatisch und botanisch optimale Bedingungen für mehrere Ernten pro Jahr herrschen. So kommen viele Honige aus
den wärmeren Ländern Europas sowie aus Mittel- und Südamerika nach Deutschland.

Thanks to the different climatic conditions and the accompanying flora, honey can be "harvested" all year round somewhere in the world. Thus, there is not only a year-round supply of honey, but also an unsurpassable variety. Honey can be compared to wine in this respect: the decisive factor for the taste, color and consistency of this natural product is its origin - both botanically and geographically.