Honey Crystallization and Crystek - Spanish

Please note: This webinar is conducted in Spanish.

Honey crystallization is a natural phenomenon where honey turns from liquid state to a semi-solid state. Honey producers have been attempting to solve the crystallization problem for decades.

In our new webinar “Honey Crystallization and Crystek”, Intertek expert Markus Vent explains the sugar spectrum of honey, why it is prone to crystallization, and how Crystek can help food manufacturers develop the best process to prevent crystallization from taking place.