Processing and refining of sugar

At the mill, sugar cane stalks are washed, cut and the shreds are pressed (1). This process releases juices, which are then clarified, concentrated, and crystalized. The remaining product is spun in a centrifuge, a machine that spins rapidly and separates out the sugar from the liquid. The raw sugar is then transported to a sugar refinery (usually via a dry bulk ship) where it is further purified. At the refinery, cane sugar is further refined to remove the final impurities (1). Molasses, which is a thick, dark syrup byproduct from the production of sugar, is removed by blending the raw sugar with hot water, and then placing it in a centrifuge. The dark molasses is spun off, leaving white sugar crystals. These crystals are then dissolved and filtered. This process produces a colourless water and sugar syrup. The sugar syrup goes through evaporation and "seed" crystals are added. Over time, larger sugar crystals form. These crystals, which are naturally white, are then dried and stored. Finally, prior to packaging, the sugar crystals are sieved to produce the range of sugars that we buy in the shops (e.g. granulated, fine, superfine (caster), and powdered (confectioners’)).