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Find innovative production technology for making sugar and connect directly with world-leading specialists.
Sugar is the fuel that drives photosynthesis in plants. The leafy organisms constantly convert water and carbon dioxide into glucose. But it takes manufacturers specialized sugar processing technology to extract the sweet crystals from them. Today, most sugar products are derived either from sugarcane or sugar beet.
Which sugar technology do you need?
High-speed Cartoner For Single-Serve Products
Large-volume producers of single-serve packs, such as sugar sticks, instant c…
Sugar dissolving system for beverages
In the beverage industry, production of sweet drinks requires the addition of sugar sy…
ATEX Indoor silo for sugar and flour
Storing granulated or powdered materials such as sugar and flour prior to processing re…
Small sugar mill for entry level production
Sugar powder is a key ingredient in a wide range of bakery, confectionery, and …
Mini sugar coating machine
The coating of grains or nuts with sugar is a popular process in the manufacture of many bakery pr…
Fine sugar grinder
Developed especially to meet the requirements of sugar grinding, it is also suitable for similar applicatio…
Inline syrup room
The beverage industry requires high-quality syrup. Soft drinks, fruit juices, still drinks, ice tea, flat or…
Metal detector for granulated products
Free-fall applications, such us flour, sugar, spices and other granulated or powdered…
Granola batch mixer
The production of granola-based recipes requires careful ingredients handling to ensure optimum quality. T…
Continuous cooker for hard caramels
Continuously cook ingredients for your hard caramel-based product. This is a three-stage…
Hammer mill
A hammer mill crushes aggregate material into smaller pieces; the most common applications can be found in food, ch…
Pillow bag vertical packing machine
When packaging products such as seeds, cereal, snacks, candies, nuts, tea, dried fruits …
Continuous vertical cartoner
When producing cereals, it is paramount to stay on top of market trends. New packaging forms can…
Modular HFFS Machine
A large range of sizes and types is available, with traditional horizontal form fill and seal machines be…
Palletizing robot arm
For high speed palletizing, palletizing high payloads, or just where greater flexibility is required, in…
Automatic bagging machine for open mouth bags
Open mouth bags allow for a variety of different products to be packaged, wit…
Bagger for open mouth bags
Where a stand-alone bagger is required for filling large, open mouth bags, a delivery method is ne…
Grinder for spices and coffee
Gentle grinding of coffee down to all grades from coarse to fine requires high precision proces…
Open-mouth baggers for free flowing powders
For bagging free flowing materials into open mouth bags, this system is ideal. …
Mid-shear mixer
Mid shear mixers are typically used for processes where high shear leads to product deformation and low shear r…
Isolator centrifuge
For transferring highly active pharmaceutical ingredients (HAPI) without contamination from the isolator c…
Stickpack Machine
If you are looking to pack your product into stick packs from 17 x 40 mm to 100 x 200 mm in size, you may be…
Sachet Machine
If you want to pack into eye-catching 4-side sealed sachets between 40x50 mm and 250x200 mm in size, investing i…
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Stories about Sugar
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Contact usApply shock-liming sulphitation to clarify the juice
The shock-liming sulphitation process produces juice with a high rate of clarity. Sulfur dioxide (SO2) and lime remove non-sugars from the liquid. This is generally different to the juice that comes from fruits as that usually has a low rate of clarity.
Heat the juice to 70°C-75°C for around 10 seconds to raise its pH level between 9.2 and 9.5. After neutralization with sulfur dioxide, the pH lowers to about 7.0.
Concentrate sucrose to 70 °Bx with sugar processing technology
Evaporate water in the juice of crushed sugar cane to raise the sucrose concentration. Crystallization occurs when the water content decreases to leave a minimum 70 Brix.
A multiple-effect evaporator passes the clarified juice through a heat exchanger to gradually lower moisture content. Steam from water evaporated in one effect is used to heat the subsequent effect. Steam is then collected in the condensation unit, ready to be reused.
Steam-spray the massecuite to release sugar crystals after centrifugation
Sugar crystals trapped in the massecuite after the centrifugation process present a challenge. Spraying the mesh basket achieves some recovery, but many crystals may be washed out.
Instead, treat the massecuite with steam spray post-centrifugation process to facilitate the drainage of molasses and retain the crystals. The characteristic time for heat diffusion into the molasses is about 0.6 sec.
