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Honey is generally extracted from the comb in liquid state, or as it is known in the trade, ‘clear’. Now let us move on to the next stage when the majority of honey through its sugar combination of glucose (34%) and fructose (42%) changes from the liquid state to the granulated or crystallised state. This combination or balance of the two main monosaccharide sugars glucose and fructose is the key factor to crystallisation of honey – the higher the glucose, the more quickly the honey is liable to granulate. Brassicas like mustard, kale, etc, and similar honey are rapid in their crystallising and honey such as oilseed rape will often set in the comb before the beekeeper can extract it. These honeys are ideal for ‘seeding’ other honeys where the crystallising property is slower and often the crystal formation rather coarse and large. (I shall bring in something about seeding further on).