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This article possibly contains original research. A sugar refinery is a refinery which processes raw sugar from cane or beets into white refined sugar. Many sugar mills only operate during the harvest season, whereas refineries may work the year round. Sugar beet refineries tend to have shorter periods when they process beet than cane refineries, but may store intermediate product and process it in the off-season. Raw sugar is either processed and sold locally, or is exported and refined elsewhere. Sugar refineries date back to Arab Egypt in the 12th century. The British refining industry started in 1544 and was centred in the ports of Glasgow, Liverpool, Bristol and London.
The risks involved in large refineries stimulated developments in the insurance industry. There were 16 fires in Greenock refineries between 1859 and 1895. Sugar refineries are often located in heavy sugar-consuming regions such as North America, Europe, and Japan. Since the 1990s, many state-of-the art sugar refineries have been built in the Middle East and North Africa region, e. The raw sugar is stored in large warehouses and then transported into the sugar refinery by means of transport belts.
In the traditional refining process, the raw sugar is first mixed with heavy syrup and centrifuged to wash away the outer coating of the raw sugar crystals, which is less pure than the crystal interior. Many sugar refineries today buy high pol sugar and can do without the affination process. After any remaining solids are filtered out, the clarified syrup is decolorized by filtration through the use of bone char, which is made from the bones of cattle, a bed of activated carbon or, in more modern plants, ion-exchange resin. The purified syrup is then concentrated to supersaturation and repeatedly crystallized under vacuum to produce white refined sugar. As in a sugar mill, the sugar crystals are separated from the mother liquor by centrifuging. Drying is accomplished first by drying the sugar in a hot rotary dryer, and then by blowing cool air through it for several days in conditioning silos. The finished product is stored in large concrete or steel silos.
The dried sugar must be handled with caution, as sugar dust explosions are possible. For example, a sugar dust explosion which led to 13 fatalities was the 2008 Georgia sugar refinery explosion in Port Wentworth, GA. As in many other industries factory automation has been promoted heavily in sugar refineries in recent decades. The production process is generally controlled by a central process control system, which directly controls most of the machines and components.
State and Rural Society in Medieval Islam: Sultans, Muqtaʻs, and Fallahun. Are animal ingredients included in white sugar? Every item on this page was chosen by The Pioneer Woman team. The site may earn a commission on some products. What makes brown sugar so special, anyway?
The packable sugar provides baked goods with richness and a soft texture, but here’s a little secret: Brown sugar is actually just regular sugar mixed with molasses! Recipes usually call for either dark brown sugar or light brown sugar. The difference is just the amount of molasses. With light brown sugar, there’s about 3. Quite possibly the easiest sub for brown sugar is using granulated white sugar. For every cup of packed brown sugar, swap in 1 cup of white sugar. Since brown sugar is just granulated sugar with added molasses, you can easily make a DIY version by mixing molasses with white sugar until combined.
For light brown sugar: Use 1 cup of granulated sugar and 1 tablespoon of molasses. For dark brown sugar: Use 1 cup of granulated sugar and 2 tablespoons of molasses. Even if you’re out of molasses, you can still make your own brown sugar using a combination of white sugar and liquid sweetener. Try maple syrup, agave nectar, or honey, and follow the same ratio as above. This natural sugar has a similar sweetness to brown sugar. It’s made from the sap of the coconut palm and can easily be swapped with brown sugar 1:1.
Just like brown sugar, muscovado contains molasses. In fact, it has much more molasses than brown sugar, making it extra dark and flavorful. Look for light muscovado to get a flavor that’s as close to brown sugar as possible. If you stock up on those brown packets of Sugar in the Raw for your morning cup of coffee, you’re in luck! That’s turbinado—a raw sugar that has large, light-brown crystals. The granules don’t always mix into batters as well as brown sugar, but it can still be substituted in equal amounts.