Primitive Technology | Make Sugar Cane

Primitive Technology | Make Sugar Cane

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Make Sugar Cane in Cambodia
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How to Make Sugar

important factors to recollect throughout crushing are:

cane ought to be crushed inside 24 hours of being reduce. after this time the sugar starts offevolved to 'invert' into exclusive sugars in order to not set stable.

crushing performance is the maximum important factor in appropriate sugar yields. each viable amount of juice needs to be squeezed from the cane.

juice should be filtered via a material before boiling to be able to cast off any solids along with dust or debris of cane.

huge-scale sugar processors add lime to the juice for you to coagulate impurities which then settle out. (this is rarely achieved on the artisanal level.) the juice is then neutralised with sulphur dioxide. small-scale manufacturers add a spread of clarificants to the juice consisting of wood ash. all of those have the effect of settling out impurities. many producers additionally upload 'hydros' (sodium hydrogen sulphate) at the very last stages of boiling. this releases sulphur dioxide into the juice and lightens the coloration of the final product. (word that a high sulphur content regularly stays in the final product.

this is finished in huge pans over open fires or simple furnaces (see discern three). the important requirement is for smooth pans and gear. sediment settles to the lowest of the pan during boiling and is dredged out. scum rises to the top and is skimmed off. (both of those wastes may be fed to livestock.) a big pan which include that pictured in figure three could keep approximately 100kg of juice reducing to round 20kg of gur. the pans are usually crafted from galvanised moderate metal sheets.

the cease factor of the boiling manner is judged from revel in; from the sight and sound of the boiling juice. small samples can be eliminated to see in the event that they set solid whilst cooled. for people with get right of entry to to simple sugar measuring gadgets, this normally corresponds to a brix (sugar content) of 90-95%.

after removal from the warmth, the pans of juice are typically stirred rapidly to include air and sell an even crystallisation. the cooling juice is then poured into pots or moulds to set.

cleanliness is vital to the complete manner. once the juice has been heated, impurities will speed the 'inversion' of sugar and result in decreased yields. all boiling pans and gear want to be very well cleaned among uses.