In Poland there are two species of honeydew honeys, it is called. honeydew leaf, comes mostly from the linden trees and coniferous honeydew. Is collected by bees from secretions of parasites on the leaves of these trees insects (aphids or czerwiów), mixed with leaking - as a result of the puncture of insects - a mobile juice. Honeydew honeys contain many different substances in a supportive treatment of respiratory diseases. Honeydew honey is usually dark with a greenish tinge (in the case of coniferous honeydew) or dark yellowish (in the case of honeydew leaf). Honeydew honeys from deciduous trees have a unique taste that not everyone is responsible, and conifers - a mild, slightly resinous. Please note that there is no honeydew annually, in some Polish regions occurs once every few years and this is why honeydew honey is one of the more expensive honeys in Poland. Fresh honeydew has a bright color, then darkens on exposure to light and oxygen.
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Crystallization is a natural phenomenon, occurring in all natural honey. Crystallization time is different for different honeys and depends mainly on the profit from which the honey was produced, and the degree of maturity of honey. Crystallization of honey does not change its composition and thus nutritional and medicinal properties.

.">Given the degree of crystallization of mature honey honey stands out in the liquid (strained honey) and crystallized (krupiec) .

The industry also apply dekrystalizacji process, used mainly for konfekcjonowaniu honey packaging. This process consists in heating krupca to approximately 50 ° C for no longer than 48 h. After the dekrystalizacji wrong hydroxymethylfurfural content increases significantly, which has no nutritional value and is not digested by human enzymes. Decreased enzyme content, honey loses its medicinal properties and bactericidal, followed by denaturation of proteins. To prevent this, dekrystalizację should be carried out at temperatures up to 40 ° C.

Periodically (4-6 times a day for 10-15 minutes) with vigorous stirring during the crystallization of honey can be cremated honey contains very small crystals. This process is called kremowaniem. Obtained by mechanical processing product is a cream color and is perfect for spreads. Treatment does not alter the nutritional properties of honey. Honey stored cremated at a constant temperature does not lose its potency for many months.

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