White sugar (Icumsa-45)

Cane sugar without further processing is unsuitable for consumption and further storage. Therefore, additional processing or refining is considered the optimal cycle to complete cane sugar production.

The technology of producing sugar from cane sugar is similar to the technology of producing sugar from sugar beets. Both processing technologies involve several identical steps:

• crushing of the product
• Extraction of juice from the product
• Cleaning the juice from impurities
• Thickening the juice into a syrup concentrate by evaporation
• Crystallization of the concentrate and conversion to sugar
• drying of the end product

The raw sugar cane is crushed, pressed and further pressed to extract the juice. Through a special water treatment of the sugar cane, the juice is extracted from the raw material with the help of a press with a yield of up to one hundred percent. The juice is cleaned by a pomace separator and collected in measuring containers.

The mead is returned to the press, where it is e.gusammen is pressed with the untreated raw meal. The juice, on the other hand, goes through a cold or hot lime removal process after cleaning. In this way, the organic acids are neutralized and a neutral, soluble lime salt is formed. During cold decalcification, the juice is mixed with the milk of lime, stirred and placed in a settling tank. In order for the sugar to settle, the settling tanks are heated, creating a thick, concentrated mass at the bottom on which the juice stands.

The thick mass is pressed and the juice is drained. In the other method, the condensed syrup is fed into a vacuum machine and boiled into a mass. The resulting mass is added to the mother mass to crystallize and cool. The sugar is then bleached in a centrifuge. The fine sand obtained during the production of sugar is returned to the crystallizer, the product is remelted and then fed into the vacuum apparatus of all masses for cooking the following syrups.

The production of cane sugar, as described above, is slightly different from the production of beet sugar. The first difference is that the cane is pressed in roller presses while the beets are extracted in a diffusion battery. The second difference is the juice purification stages and treatment with less lime than beet sugar production.

Cane sugar is 90% sucrose and is easier to digest. It also contains trace elements such as potassium, calcium and iron. It is better to use unrefined cane sugar as it is more natural. It is better to buy cane sugar in clear packaging so you can look closely at the product to distinguish natural cane sugar from colored beet sugar.

The first difference between cane sugar and beet sugar is its unformed appearance.

A species is an evolutionary group of individuals characterized by a common and strong molasses flavor unlike that of white sugar. In addition, natural cane sugar is brown in color, but there is also white cane sugar. So how can you tell the difference? To distinguish a fake from a natural product, take a cup of water, dissolve the brown sugar in it, and the water should remain unchanged; however, if coloring appears, you have a fake in front of you.

Cane sugar goes through fewer processing steps than beet sugar, so presumably more nutrients are retained.

Cane sugar improves brain activity, elevates mood and perks you up by replenishing the body's energy reserves. Cane sugar is contraindicated for people suffering from diabetes, glucose and galactose intolerance.