Granulation is the process of formation of small grains (crystal) fluid-filled cell
. Granulation occurs where the concentration of glucose in honey is higher than fructose, honey and therefore produce the crystals gently. To eliminate the crystals or granulation of honey, open the bottle cap and soak in warm water temperature of 60 degrees Celsius until the honey melts or return to its original state. After the crystal is lost, honey can be consumed without fear of losing his usefulness.
In conclusion, pure honey that is stored in the freezer will look frozen or condensed. do not be afraid, honey, you simply place the honey in a normal temperature and let in a few hours then the honey will be back to normal.