Evaporation and Crystallisation
All the previous refining processes have been carried out on liquors that are 60-65% concentration (Brix). An evaporator is used at this stage to remove some of the water prior to crystallisation. The resulting syrup, which is known as evaporated liquor, is about 74% solids. The fine liquor is fed into large vacuum pans where the sugar crystals are grown. The syrup is heated indirectly by steam to about 80°C where it boils due to the vacuum applied to the vessel. The use of a vacuum and the resulting reduced temperature helps to minimise the creation of colour during the process.