Refining Process

SUGAR REFINING PROCESS - c1949

Tate & Lyle produced this wallchart for schools around this time.
It shows the process from start to finish, including samples of each of the non-liquid process elements.
Centrally is a plan of Plaistow Wharf.
Purchased Ebay 2015

***

... and my take on another Process Chart published in 1949 ...

RAW SUGAR

From Cane or Beet, delivered by water, road, or rail, Raw Sugar consists of impure Sucrose crystals with a film of Molasses.

AFFINATION

Mixed with Raw Syrup from a previous batch to soften the adhering molasses, the resulting Magma is spun in Centrifugal Machines to wash off as much molasses as possible.
[the newly washed and collected raw syrup is partly used in further magma, the remaining sugar from the rest being 'recovered' by boiling in vacuum pans. The molasses is used in distilling, and as cattle feed.]

MELTING

The sugar from 'affination' and 'recovery' is stirred and dissolved in hot water to the correct concentration, whilst strainers and brushes remove 'foreign objects'.

CARBONATATION

The solution is treated with Milk of Lime, and Carbon Dioxide is bubbled through it causing the chalk to precipitate removing further impurities....

FILTRATION

....which are then filtered off, the resulting Brown Liquor being sparkling bright and pale yellowish brown in colour.

CHARRING

By running the brown liquor through filters of small granules of Bone Charcoal, it is decolourised and purified, leaving a water-white Fine Liquor.

VACUUM PANS

The fine liquor is now drawn into the Vacuum Pans for concentration and crystalisation. It is Evaporated under reduced pressure to form Sugar Crystals.
[... which may sound easy, but requires all the skills of the highly experienced Pansmen to achieve the correct crystalisation.]

CENTRIFUGAL MACHINES

The solution of mother syrup and crystals is then spun in Centrifugal Machines leaving the White Sugar Crystals which are then washed.
[... and the mother syrup is further used to produce Golden Syrup and lower grade moist sugars.]

GRANULATION

The wet sugar is Dried in a current of hot air.

PACKAGING

After grading, the Dry Granulated Sugar is packeted for the domestic market, and bagged for the commercial market.

For further details and contemporary photographs, see : "Sugar" by JAC Hugill, Cosmos Publications, London, 1949.

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RAW SUGAR From Cane or Beet, delivered by water, road, or rail, Raw Sugar consists of impure *Sucrose* crystals with a film of *Molasses*.

AFFINATION Mixed with *Raw Syrup* from a previous batch to soften the adhering molasses, the resulting *Magma* is spun in *Centrifugal Machines* to wash off as much molasses as possible. [the newly washed and collected raw syrup is partly used in further magma, the remaining sugar from the rest being 'recovered' by boiling in vacuum pans. The molasses is used in distilling, and as cattle feed.]

MELTING The sugar from 'affination' and 'recovery' is stirred and dissolved in hot water to the correct concentration, whilst strainers and brushes remove 'foreign objects'.

CARBONATATION The solution is treated with *Milk of Lime, and Carbon Dioxide* is bubbled through it causing the chalk to precipitate removing further impurities....

FILTRATION ....which are then filtered off, the resulting *Brown Liquor* being sparkling bright and pale yellowish brown in colour.

CHARRING By running the brown liquor through filters of small granules of *Bone Charcoal, it is decolourised and purified, leaving a water-white Fine Liquor*.

VACUUM PANS The fine liquor is now drawn into the *Vacuum Pans* for concentration and crystalisation. It is *Evaporated* under reduced pressure to form *Sugar Crystals. [... which may sound easy, but requires all the skills of the highly experienced Pansmen* to achieve the correct crystalisation.]

CENTRIFUGAL MACHINES The solution of mother syrup and crystals is then spun in *Centrifugal Machines* leaving the *White Sugar Crystals* which are then washed. [... and the mother syrup is further used to produce *Golden Syrup* and lower grade moist sugars.]

GRANULATION The wet sugar is *Dried* in a current of hot air.

PACKAGING After grading, the *Dry Granulated Sugar* is packeted for the domestic market, and bagged for the commercial market.