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| From sugar beet to sugar crystal |
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Sugar processing starts with the sugar beet harvest in September.
During unloading, a sample is taken from each load delivered
and is then examined to determine its sugar content and other
important constituents. When they have been thoroughly washed,
the sugar beet go to the factory. |
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| The beet are sliced and preheated in the cossette
scalder. In water heated to 70 °C, the sugar is separated
from the beet cells and the raw juice is produced. |
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| Purification of the juice |
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| The raw juice is purified by the separation of
sugar and non-sugar substances. To achieve this, the natural
substances lime and carbon dioxide are added in order to precipitate
out the non-sugar substances. A clear, thin juice with a sugar
content of about 16 % remains. |
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| The thin juice is evaporated in several stages,
leaving a thick, golden brown juice with a sugar content of
about 67 %. |
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| The thick juice is boiled until light gold transparent
crystals are formed, covered in syrup. The syrup is separated
from the crystals by being spun off and rinsed off with water
and steam. Repetition of these processes produces refined sugar,
i.e. very pure crystal sugar of the highest quality. |
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| Recycling |
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| All the by-products of this process are returned
to the natural cycle. The pressed slices of sugar beet are used
as animal feed. The "Carbokalk" [carbolic lime] that
is a by-product of processing the juice is an excellent fertiliser. |
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