Editing Farinzucker

Es gibt zwei Kategorien von Farinzucker: die ersteste entsteht direkt von dem Zuckerrohrsaft um der Ursprungsort und die andere wird wahrend des Raffinierens des Rohrrohzuckers. Die erst Art besteht auf einer vielfahlt auf der Melassen und der Zuckersaften, brauner Rohrzucker, Muscovado, und Turbinado zucker. Die zweite Art ist bedecktigbraun oder "flau" Zucker, gefertigt Rohrzucker, und eine Abart uber die Raffineriemelasse und golden Zuckersaften.

Those produced directly from the cane juice at the place of origin can be made using relatively low-cost and low technology processes suitable for small-scale production However, this level of production still requires experience, skill and knowledge to be successful. The technology involved is based on the open pan production which is described in the Practical Action’s technical briefs on gur and the open pan sulphitation (OPS) sugar processing.

Die braune Raffinade sind entwickeln in die neumodische Kochapparat (VP) Zuckerfabriken. Sie sind anlageintensiv und haben große Leistungen. Die Zuckerfabriken sind nicht angemessen für kleinmaßstäbliche Produktion.

Die Farinzuckertypen konnen weiter geteilt in jene wo die Kristallen sind abgetrennte (zentrifugiert) und jene dass nicht abgetrennt (nicht zentrifugiert) von die Melasse.

==Kleinmaßstäblich Farinzucker Produktion==

Die folgende Zucker konnen produzieren nutzten relitve schlichte billige Technologien dass sind jetzt gebräuchlich im Indien, Pakistan, Bengladesch, Ostafrika, und Südamerika. In allen Fällen diese Zucker konnen auch entstehen auf mittle und große Fabriken.

{| class="wikitable"
!Scale
!Cane Processed/day
!Type of enterprse
|-
|Klein
|Up to 50 tonnes
|Die Hütte und das kleines Dorf Industrie nutzt traditionell Technologie
|-
|Mittel
|50 to 500 tonnes
|Kleinunternehmen und mittelständisches Unternehmen nutzten modifizierte traditionelle, OPS oder kleinmaßstäbliche VP Technologie
|-
|Groß
|500 tonnes upwards
|Großindustrie nutzt modern VP Technologie
|}

Table 1: Scale of production

==Die Zuckersaft==

Ein Zuckersaft ist einer flüssiger Zucker. Sie ist, nutzten relativen einfachen Ertrag Prozesse. Das Zuckerroh ist gebrochen mit dem rollen Typ Brecher; den Saft auspressen und ablassen die wüste Bagasse. Das Zuckersaft ist abholen auf Containern und erlaubt andauern sein, für ein paar Stunden bevor nutzten, andauern die Partikel und die Feinen auslosen. Das Zuckersaft ist in der Kochapparat durch einer Rohbaumwoller Tuch. Das Tuch filterte die restliche Partikel.

If possible the juice should be allowed to stand in tanks for 24 hours to settle out bagasse and other solids that may have contaminated the juice. Tanks should be fitted with a mesh lid, through which the juice is poured, which acts as a filter.

[[File:Brownsugar1.jpg]]

==Nicht zentrifugiert Zucker==

In Asia, Africa and South America non-centrifugal sugars are made for direct consumption and are known by a range of names: gur in India and Bangladesh, desi in Pakistan, jaggery in Africa, and panela in South America. These sugars are a concentrated product of the cane juice without separation of the molasses and crystals. It can vary from golden brown to dark brown in colour and contains up to 50% sucrose, up to 20% invert sugars, moisture content of up to 20%, and the remainder made up of other insoluble matter such as ash, proteins and bagasse fines.

In most cases this sugar is produced using open pan boiling techniques, either in a single open pan (see figure 1) or in a series of pans (figure 2) that are located above a furnace.

The boiling pans can be round or rectangular depending on furnace design and local tradition. In all cases, fuel is provided by dry bagasse from the crushing operation and sometimes additional fuel, such as wood, may be required to complete the boiling.

Before boiling the juice is allowed to settle and some clarification is carried out by adding vegetable matter to coagulate the particulates which come to the surface during boiling and are skimmed off. In some of the larger factories especially in India, the juice is often filtered and chemically clarified before boiling commences.

In Bangladesh it is common for the product, during cooling, to be poured into clay pots which are used to transport it to market. The pots are then broken and the product removed and sold by weight. In India, Pakistan and African the product is usually poured into small rectangular moulds and in South America the product is formed into round cakes approximately 150mm in diameter.

If sodium bicarbonate, diluted in raw juice, is added during cooling the product will become powdery and can be packaged in small bags as a crystal sugar substitute.

==Khandsari==

A basic raw crystalline sugar, developed in India, that has been separated from most of the molasses. Khandsari, varies in colour from golden yellow to brown and contains between 94 and 98% sucrose.

It is produced by the small to medium scale sector and has a considerable market in India. At its most basic, khandsari is manufactured using simple animal-drawn crushers, is subjected to simple clarification, boiled to the consistency of a thick syrup, and allowed to stand until sugar crystals are formed. The small crystals are then separated in manually operated centrifuges and sun dried.

At the other end of the scale, the production plant can use diesel or electrically driven crushers, crystalliser to ensure even formation of crystals, power-driven centrifuges, and forced-air driers to dry the product. Factories processing between one and two hundred tonnes of cane per day are common yielding between 6.5 and 13 tonnes per day respectively.

==Mittelgroß Farinzucker Produktion==

Medium-scale sugar processing can use either relatively low-cost labour intensive open pan sulphitation (OP S) technology or modern vacuum pan (VP) technology. Although OPS is a low-cost technology compared to VP technology it still requires substantial capital investment in plant and equipment (for further details see IT Technical Brief - OPS sugar processing). The following brown sugars are normally produced using modern VP plants but could be produced using OPS technology.

==Demerara Zucker==

Named after the area in Guyana where it was first produced, demerara is a centrifuged sugar prepared from the first crystallisation of cane syrup and has large yellow crystals and a slightly sticky texture. Production of this sugar is not suitable for the small sector as the juice needs to be carefully clarified to ensure purity and crystalliser are required to ensure uniform grain size.

==Muscovado==

Auch bekannt als Barbados Zucker, muscovado ist die produkt von die dritte Kristallbildung. Er ist dunkel braun in Farben mit Kleiner Körner und klebender Aufbau.

Einer Abfallprodukt von beide die OPS und VP Producktionsumfang, er ist eine alternativ nach der Weißzucker ob den Standard ist nicht hoch vergezogen.

==Großangelegt Farinzucker Produktion==

Large-scale sugar production is anything over 500 tonnes of cane processed per day and uses modern VP technology. However, due to the high capital cost of the technology it is usual for plants to be capable of processing at least 1000 tonnes of cane per day.

==Zuckerfabrik Farinzucker==

All of these sugars are produced during the refining of raw sugars and are known as "soft" sugars because their small, free-flowing grains give the impression of a soft texture. These are produced by boiling crystals from a dark massecuite or by coating refined sugar with a thin film of molasses, known as painted or London brown sugars (where the system was first developed). In some cases, caramel and invert sugars are added in small amounts to enhance the colour and texture. These sugars tend to be produced by the large-scale white sugar manufactures and not by the small to medium-scale producers.

==References and further reading==

*Sugar Production from Sugar Cane, Practical Action Technical Brief
*Small and Medium Scale Sugar Processing Technology, Andrew Russell, ITDG Bangladesh, 1998
*Sugar Processing: The Development of a Third-world Technology, Raphael Kaplinsky, IT Publications, 1984

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