UBUHANZI
UBWIZA N'UBUZIMA
UBUKORIKORI
UMUCO N'AMATEKA
IMYIDAGADURO
IBIDUKIKIJE
IBIRIBWA N'IBINYOBWA
UBWUBATSI BUSUBIRA INYUMA
UBUMENYI
SIPORO
IKORANABUHANGA
IBYAMBARWA
Refined White Sugar from Raw Cane Sugar
Raw cane sugar is sucrose crystals with a sticky brown coating of molasses. Refining removes that coating and the colour to give white sugar. The crystals are first softened in a concentrated syrup (affination), then dissolved. The syrup is cleaned by carbonatation: milk of lime and carbon dioxide form calcium carbonate, which settles out and carries impurities with it. Colour is taken out with granular activated carbon. The syrup is then boiled down, cooled and seeded so the sugar crystallises, the liquor is spun off in a centrifuge, and the white crystals are dried in hot air. The left-over liquor becomes refiners' molasses. Refined sugar measures below 300 ICUMSA colour units; raw sugar is over 1,500.
Hejuru
Factory process
Amabwiriza
1
1
Affination
Affination
Immerse the raw sugar crystals in a concentrated syrup. It softens and removes the sticky brown coating without dissolving the crystals. Separate the crystals from the syrup.
Ibikoresho by'iyi ntambwe:
Isukari mbisi y'ibisheke1 as requiredIbikoresho bikenewe:
Centrifugeuse y'isukari2
2
Dissolve
Dissolve
Dissolve the washed crystals in water to make a syrup.
Ibikoresho by'iyi ntambwe:
Amazi1 as required3
3
Carbonatation
Carbonatation
Add milk of lime (calcium hydroxide in water) and bubble carbon dioxide through the syrup. Ca(OH)₂ + CO₂ → CaCO₃ + H₂O. The calcium carbonate that forms takes impurities with it; filter it out.
Ibikoresho by'iyi ntambwe:
Hidorogiside ya kalisiyumu (ishwagara yazimye)1 as required
Gaze ya dioxyde de carbone1 as requiredIbikoresho bikenewe:
Ikigega cya carbonatation
Imashini iyungurura ikanda4
4
Decolourise
Decolourise
Pass the syrup through granular activated carbon to remove the colour.
Ibikoresho by'iyi ntambwe:
Ikara rikora rifite utubumbe1 as required5
5
Boil and crystallise
Boil and crystallise
Concentrate the syrup by boiling, then cool it and seed it with sugar crystals so the sugar crystallises out.
Ibikoresho bikenewe:
Inkono yo guteka isukari6
6
Spin and dry
Spin and dry
Spin the liquor off in a centrifuge and dry the white crystals in hot air. The surplus liquor is made into refiners' molasses.
Ibikoresho bikenewe:
Centrifugeuse y'isukari
Icyumisha cy'umwuka ushyushyeIbikoresho
5- 1 as requiredUmwanya
- 1 as requiredUmwanya
- 1 as requiredUmwanya
- 1 as requiredUmwanya
- 1 as requiredUmwanya
Ibikoresho bikenewe
5- Umwanya
- Umwanya
- Umwanya
- Umwanya
Iki gishushanyo gikora
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