Raw sugar, a natural product, like many natural products, needs to be cleaned up before it is ready for consumption. Crafting sugar involves a series of steps designed to remove everything which isn't sugar, like plant residue, impurities and waxes, from the sucrose crystals.

First clean

First the crystals are softened and then a layer of residue surrounding the crystals is removed. The raw sugar is mixed with warm, concentrated sugar syrup and then centrifuged to separate the crystals. This removes a lot of impurities there and then, leaving behind only some color, very fine particles, gums and resins from the cane plant.

Filtering out the small stuff

Next tiny particles of natural chalk to the liquid sugar are added. These chalk particles then cling to the even smaller residue particles still left in the sugar, making them large enough to be filtered out by large cloth filters.

After the chalk has been taken out, all remaining waxes are removed by using even finer filtering methods, leaving behind nothing but pure, liquid sugar.

This liquor, as it is called, is now ready to be turned back into crystals.

Boiling sugar

The sugar syrup is boiled in sugar pans until the sugar boiler (vacuum pans) decides that conditions are right for sugar crystals to grow. To initiate crystal formation, some very fine sugar is dusted to the sugar pans. Once the crystals have grown the resulting mixture of sugar crystals and liquid is spun in a centrifuge to separate the two. The crystals are then given a final dry with hot air before being packed.

Different Sugars

 Many different variations of sugars range from granulated white to ultra fine icing sugar and dark brown sugars. Once the machine has packed them all up, they will be delivered to their final destinations. 

Home and professional bakers as well as food and drinks manufacturers in Canada and all over the world use these kinds of sugars.

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