ES
This category includes the different types of hot chambers for cans, cubes, boats and drums of honey.
When the honey is stored in drums or settling tanks, etc, by time it crystallizes and to repackage it is necessary to heat it but never more than 45oC so that it does not lose properties or rise the HMFs.
It is to be noted that the crystallization of honey is a natural process in the honey that does not imply variations in quality, only in appearance, this process occurs in the different types of honeys and influences factors such as composition, water content, storage temperature, glucose content, etc.
Also comment that crystallization does not occur at a temperature above 25oC and below 5oC the honey should be stored in well-closed bottles in a place away from moisture and light.
Also for the merchant of honey it is good to present the honey liquid, since the client considers that the honey good is the liquid and not all traders know why its crystallization as a natural process.
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