PRODUCTION PROCESS

 WEIGHING AND DOWNLOAD OF THE CANE:

The sugar cane is weighed, registered, the sugar cane is entered and the samples are taken for analysis of foreign matter, for liquidation and payment to suppliers, contractors and to establish the productivity levels of the crop.

 PREPARATION OF THE CANE:

The stems of cane are broken or defibrated by the picadores, in order to facilitate the extraction of the juice in the milling.

 GRINDING:

The juice is extracted from the cane by means of the tanden of six mills. Parallel is generated bagasse which is used in the boiler as fuel for steam generation.

 GENERATION OF STEAM AND ENERGY:

High pressure steam is produced which is used by the turbogenerator to generate the electrical energy required for the operation of the plant. The exhaust steam is used in the heating, evaporation and cooking processes.

 JUICE TREATMENT:

The insoluble solids are separated from the diluted juice, in order to obtain clarified juice, this process consists of the stages of weighing, heating, sulphitation, alkalization, clarification and filtering.

 EVAPORATION:

The water contained in the clear juice is evaporated in order to obtain the meladura.

 COOKING:

The sugar crystals are developed, using the meladura obtained in the evaporation and the magma B coming from the cooking.

 CENTRIFUGATION:

The sugar crystals contained in the resulting masses are separated from the honey.

 DRYING:

The sugar crystals are placed in contact with hot air in order to remove the moisture present in them.

 PACKING:

Sugar is weighed and packed in sacks of 50 Kg.

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