Coagro Corp: Sugar Manufacture: The Transformation Process

viernes, 14 de julio de 2017

Sugar Manufacture: The Transformation Process

The base of the production for candy is high-quality sugar.

Sugar is one of the vital elements in manufacturing business. It’s the base of a complete market, and it’s also a common ingredient in billions of other products aside from the candy industry. By itself as refined, brown or white, this is also a key market for manufacturing industries. But before it reaches either of these fields, the sugar is transformed from its raw state to its preferred presentation. How is this process made? Today you’re going to learn it all from the professionals at Coagro Corp.

The origin of sugar is varied, especially according to the location. In Europe, the preferred source it’s the beet for a variety of reasons, among which is the inability to sustain the production of sugarcane in lower temperature. This is because sugarcane requires copious amounts of water per year, as well as tropical temperatures to grow. Regardless of the source, the process it’s much the same for both of them to get to the table and industries.

Harvesting: Sugar, regardless of its origin, sugarcane and beets are harvested through industrial methods. This makes the production process easier for every part.

Clearing: As natural products, sugarcane and beets need to be cleaned and prepared. This is done by using water to clean them up before going ahead in the processing.

Shredding: After being transported to the plant, the breakdown beings. The product it’s shredded by knives, turning its structure into mush for further processing.

Milling: Sugar mush is then pressed in mills to extract the juice. In this step, the pressing generates several liquids through the process; the most important is called “vesou”. This is the one used to fabricate sugar, and it's high in sucrose levels.

Clearing: Using water and the residual juice from the previous steps. Chemicals are added, most of them are used to separate the impurities from the process.

Crystallization: Sugar is taken into a vacuum, where high temperatures evaporate the excess liquid from the sugar mush. Small grains of sugar are added, and the resulting product it’s called “massecuite”.

Centrifugation: The massecuite is then centrifuged to separate sugar per se from molasses, that’s the by-product of the crystallization process. The separated sugar is then dried and packed.

After all is said and done, the resulting product is transported to the industries and companies that transform it or package it for the market. One of the companies that makes sure that every part of the process it’s perfect for your market is Coagro Corp. They are professionals in the commodity service of sugar, and will make sure that you get the best product possible. Contact them now!