From syrup to sugar
The syrup is brought to supersaturation in vacuum pans. Crystallization is then started at the appropriate time: it develops and spreads to become a cooked mass which will be transferred to mixers.
This mass is fed into turbines which, through their great rotation speed, enable the separation of sugar crystals from the impure liquid that coats them.
Sugar thus extracted from this first jet is washed in steam and comes out in the shape of small 'brown sugar' crystals.