The crystallization of honey is a natural process that depends primarily on its composition and on the temperature. Each honey has a difference tendency to crystallize, it increases due to the reduced presence of water or in a greater presence of glucose and depends on the concentration of sugars present in honey itself. If the humidity of the honey is low and the temperature is maintained at around 14 ° C, the crystallization phenomenon occurs rapidly and will form fine crystals, if it occurs, slowly, will form large crystals. The storage temperature affects of this phenomenon: over 25 ° C and below 5 ° C the crystallization is inhibited. The main factors affecting the crystallization are: glucose, fructose, water, and the temperature. The honey should be kept away from the air, moisture and light. The optimal temperature is 14ºC. The crystallization of honey is by natural process, to have him back liquid is enough to warm the jar in a water bath without exceeding 40ºC. The light white layer that is observed on the surface of the cans is not a visual or qualitative defect is due to oxygen particles that are formed during the honey extraction by centrifugation, and not to a fermentation.